On March 2, USDA announced an additional investment of $80 million in the Dairy Business Innovation (DBI) Initiatives. 

Prior to the COVID-19 pandemic, consumers already were showing “deep interest” in their own health and wellbeing (and that of animals and the planet), according to Chicago-based ADM. And that interest-only intensified with the arrival of the pandemic.

Both categories lost ground, but a number of subcategories bucked the downward trend.

In part two of a two-part series, we discuss flavoring and coloring.

The U.S. Dairy Export Council (USDEC) and The National Milk Producers Federation (NMPF) said they joined the U.S. House of Representatives’ bipartisan Problem Solvers Caucus in a roundtable on March 17 to discuss additional steps Congress could take to address the ongoing export supply chain crisis facing American exports, including dairy.

Whitehall, Wis.-based Whitehall Specialties, a dairy ingredient supplier, said it has a new name: Ornua Ingredients North America. 

Could the dairy industry turn whey permeate into value-added chemicals? 

Skilled cheesemakers produce brick, colby, and cheddar cheeses using old-world techniques — and a bit of modern technology.

A Greener World (AGW) announced that Hart Dairy, a Waynesboro, Ga.-based processor of grass-fed whole, reduced-fat and chocolate milk, is now Certified Animal Welfare Approved.

Business as usual won’t cut it.