Cheese

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Milano’s Cheese may not be the largest producer, but its tenacity for food safety, innovation and growth make it an up-and-coming competitor in the cheese industry.

Suppliers discuss natural and exempt colors, and how to match the color to the food.

As children headed back to classrooms over the last four weeks, the annual (and predictable) chorus of “no flavored milk in schools” was heard across the land. Every year, a

Marina Mayer  Executive EditorMeet the ParticipantsDave Andronico, regional sales manager, Reiser, Canton, Mass.Suzanne Betker, business intelligence manager, Curwood Inc., Oshkosh, Wis.Scott Bossong, director of dairy marketing, Sealed Air’s Cryovac food

The Dallas-based processor retains the top spot on the Dairy 100, our exclusive listing of the largest dairy-food processors in North America.

IDFA holds its International Dairy Show in Atlanta Sept. 19-21.

Packaging that prevents spoilage of dairy foods is eco-friendly, but there is more to being green than that. Dairy Foods asked vendors about their advances in sustainable packaging.

Clean labels resonate with consumers. So do the claims “organic” and “zero fat” on product packages. Dairy processors respond to shoppers’ interest in where and how foods are produced by developing natural and organic products.

Packaging protects the product, but it is also a billboard of sorts where processors make claims about a food’s nutrition, value and ingredients.

Though considered minor ingredients, with usage levels sometimes less than a percent depending on ingredient and application, acidulants, cultures and enzymes are the lifeblood of cheese, yogurt and many other dairy foods. Without these ingredients, these products would not exist.