Articles by Sammy Bredar

Several new membrane innovations debut in 2025, offering real-world impact in dairy, food and ingredient processing, improving throughput, uptime and resource usage across operations.

In this Q&A, Dr. Daniel Wilbanks, coordinator of the Dairy Products and Processing Team at CDR, discuses emerging trends, research priorities and advances in membrane technology applications.

Monitoring key operational indicators can reveal early declines in system performance, helping to maintain consistent throughput and reduce unnecessary downtime.

Ingredients are similar to a great singer-songwriter. The hits keep coming and you can listen to many songs over and over for years to come, like Billy Joel, Journey, Bon Jovi, Pink or Lady Gaga. Let’s take an in-depth look at the ingredient market.

Dairy Foods sits down with Glanbia Nutritionals to examine protein fortification trends, functional ingredients in dairy foods and beverages and the balance between indulgence and functionality.

Dairy producers face a daily array of challenges, from ongoing labor shortages and FSMA compliance to increasing throughput demands and rising SKU complexity. To adapt, they need equipment that is reliable, efficient, and, above all, flexible.

In this exclusive interview, ZwitterCo VP of Food Processing & Specialties Jon Goodman discusses what dairy processors need to know when implementing membranes at the plant, emerging trends influencing element design and how sustainability initiatives are shaping the next generation of filtration solutions.

CHICAGO — The Institute of Food Technologists IFT First: Annual Event and Expo returns to McCormick Place in Chicago July 13-16, 2025, featuring several educational sessions focused on health and wellness. 

To explore what trends are further driving innovation for conveyors and palletizers in the dairy industry, Dairy Foods consults with equipment manufacturer Ska Fabricating.