Items Tagged with 'innovative products and processes for new dairy foods and beverages'

ARTICLES

Winners

New dairy foods are among IRI’s Most Successful Consumer Packaged Goods Brands of 2015

Yogurt, fluid milk and gelato are top-selling new product introductions.

April 20, 2016

IRI named Dannon Oikos, fairlife, Yoplait Greek 100 Whips and Breyers Gelato Indulgences the most successful consumer packaged goods of 2015.

Research and technology

Highlights and insights from the 15th Annual Dairy Ingredients Symposium

Industry experts and scientific researchers covered topics ranging from emerging dairy markets and future global consumption trends to innovative methods for better quality control and production of new lines of dairy ingredients.

November 22, 2013

The Symposium organizersaid “over the years we have received tremendous feedback from attendees about the value of this Dairy Ingredients Symposium to help manufacturers and end-users." Dairy ingredient researchers, manufacturers, end-users and related groups will meet in February 2014 for for the 16th Dairy Ingredients Symposium.

Road trip

Dairy processors see, taste new concepts at Innovation Roadshow

Color and flavor supplier David Michael & Co. showed new dairy and nondairy food and beverage ideas at its 10th Innovation Roadshow.

June 12, 2013

The David Michael & Co. Innovation Roadshow displays innovative dairy and nondairy food and beverage concepts using the company's flavors and colors.

Ã¢â¬â The Wisconsin Center for Dairy Research (CDR) at the University of Wisconsin-Madison has been awarded one of seven $1 million i6 Challenge grants from the U.S. Department of Commerce

R&D

Wisconsin Center for Dairy Research wins federal innovation economic development grant

The Wisconsin Center for Dairy Research (CDR) at the University of Wisconsin-Madison has been awarded one of seven $1 million i6 Challenge grants from the U.S. Department of Commerce

September 21, 2012

CDR, along with state, industry and university partners, will use the federal funds for work to develop new products for fast-growing Asian markets, create new, higher value uses for cheese and dairy by-products such as whey to grow exports, and develop healthier dairy-based alternatives for school lunch menus.

The right flavor or flavor combination can add excitement to — and encourage trial of — new dairy products such as ice cream, cultured dairy products and dairy beverages. Conversely, the wrong flavor or flavor combination can result in new product failure.

Membrane Technology Forum

The Membrane Technology Forum is the premier live event in the commercial membrane and membrane technology sector. This event covers the most important concepts and ideas from the fundamentals of membrane technology, fouling, and cleaning, to emerging new technologies and applications with real-world case studies discussing the problems, proposed solutions you can use today, and final results. The Membrane Technology Forum is the go-to event for processors, plant managers, engineers, chemists, equipment manufacturers, research & development professionals, sales & marketing specialists, technicians, and anyone working with membrane filtration. The program features informative technical sessions covering current topics and emerging trends. Attendees will gain fresh ideas and proactive solutions to help their companies evolve with the changing trends in membrane technology.

Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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