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U.S. dairy exports to China

IDFA postpones Ice Cream Technology and Yogurt & Cultured Innovation conferences

The events had been scheduled for March 31-April 1.
March 13, 2020
Washington, D.C.-based International Dairy Foods Association (IDFA) said it has determined that it is in the best interest of its members and the dairy community to postpone the Ice Cream Technology and Yogurt & Cultured Innovation conferences scheduled for March 31-April 1 at the Miami Marriott Biscayne Bay in Miami.
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dairy foods news

Siggi’s launches Siggi’s Starters grant program

The initiative aims to bolster local community nutrition and wellness programs.
March 12, 2020

Yogurt company Siggi’s announced the launch of Siggi’s Starters, a grant program aimed at supporting nutrition professionals seeking to develop innovative programs to bolster community nutrition and wellness.


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Clover Sonoma fully renewable packaging

Clover Sonoma announces B Corporation recertification

The dairy company also will introduce the nation’s first fully renewable plant-based milk carton.
March 10, 2020

Clover Sonoma, a third-generation family-owned and operated dairy based in Petaluma, Calif., announced its B Corporation recertification and the first fully renewable plant-based milk carton in the United States as part of its continued focus on sustainability.


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dairy foods news

2020 ADPI/ABI Joint Annual Conference rescheduled

The event will take place July 26-28, 2020.
March 10, 2020

After careful consideration, the American Dairy Products Institute (ADPI) and the American Butter Institute (AB) made the decision to postpone and reschedule the ADPI/ABI Joint Annual Conference originally slated for April 26-28, 2020.


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cheeseexpo

CheeseExpo to focus on technology, education and more

The biennial event will take place April 14–16 in Milwaukee
March 10, 2020
More than 4,000 cheese industry leaders, suppliers, marketers and others are expected to gather April 14–16, 2020, at the Wisconsin Center in Milwaukee for CheeseExpo (formerly known as the International Cheese Technology Expo).
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Baker Cheese’s St. Cloud, Wis., plant produces over 200 SKUs under its own brand and for private label customers.

Baker Cheese’s cheese plant was built to stretch

Baker Cheese’s plant expansion was designed to handle the continually increasing demand for the company’s string cheese
anna boisseau
Anna Boisseau
March 4, 2020
Halfway through the family-owned Baker Cheese Inc. plant in St. Cloud, Wis., you'll come upon a kind of magical lazy river of cheese. Different sizes and varieties of the company's low-moisture, part-skim mozzarella string cheese float through a stream of brine.
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Pictured are (top row, l to r) Kevin Baker, chief financial officer, and Eric Baker, vice president of marketing and sales; (bottom row, l to r) Jeff Baker, executive vice president, and Brian Baker, president and CEO.

Baker Cheese Inc. continues its cheesemaking legacy

The fourth-generation owners of Baker Cheese are expanding the family business while continuing to produce its trademark high-quality string cheese
anna boisseau
Anna Boisseau
March 3, 2020
Some people, including, most famously, Steve Jobs, say that it is better to focus on one thing and do it well. Off a nondescript state highway in east-central Wisconsin, Baker Cheese Inc. is proving the adage to be true.
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