Check out our May issue, featuring a profile of premium ice cream producer Moo-Ville Creamery, a look at trends and opportunities within the cheese category, a review of trending flavors for dairy, and much more.
Today’s consumers have returned to some pre-pandemic eating habits such as convenience — and also are embracing new ones they’re finding on TikTok and other social media platforms.
Today’s consumers have returned to some pre-pandemic eating habits such as convenience — and also are embracing new ones they’re finding on TikTok and other social media platforms.
Nashville, Tenn., is known as “Music City.” But another Nashville — one situated in the state of Michigan — could be referred to as “Ice Cream City.” After all, Moo-Ville Creamery produces 60 flavors of the cold, creamy treat in this tiny village of just over 1,600 residents.
My husband and I recently went grocery shopping together — a rare event — to purchase food and ingredients we needed for hosting a small cocktail party. We were in the cookie and cracker aisle when my husband spotted it: a brand of crackers touting “Plant Based” on the front panel of its packaging.
When specifying or designing dairy processing equipment, the first criterion is functionality for its purpose. But it is critical to remember that functionality includes cleaning and sanitizing. It is commonly thought that cleaning and sanitizing is the last step in the process, but it is not — it’s the first step.
The company developed Lacprodan BLG-100, a dairy-derived high-leucine ingredient that shows much promise for medical and sports nutrition applications.
Each year, the Elmhurst, Ill.-based American Dairy Products Institute (ADPI) and Dairy Foods put the spotlight on dairy ingredient accomplishments by honoring a dairy processing member of ADPI with the Breakthrough Award for Dairy Ingredient Innovation.
The reduction or elimination of lactose in ice cream and other frozen dairy desserts goes back to well before the simple declaration(s) of “low carb” in the early 2000s.
There were over 2,000 new cultured products introduced worldwide in the past two years with a reduced-, low- or no-added-sugar claim, according to Innova Market Insights’ new product database.
A silent crisis is gripping our nation’s children. In a typical school year, more than 30 million students of all ages rely on school breakfast and lunch for their daily recommended intake of critical nutrients.