The Franklin Food West facility greatly expands manufacturing capacity for Franklin's rapidly growing Food Service, Industrial, Retail, Private Label and International businesses. This new production capacity will also be used to meet consumer demand for Franklin's recently launched Greek Cream Cheese. New modern technology has been acquired and will be installed to accelerate the company's Mission to "Re-Invent Cream Cheese for Today's Consumers."

Dean Foods reports strong Q3 results and says there is "continued strong performance across all segments."
 

Net revenues in the third quarter grew 3.0 percent to $4.6 billion. Organic Net Revenues increased 3.2 percent from volume/mix gains of 2.6 percentage points and favorable pricing of 0.6 percentage points, reflecting significant gains from new products. 

Fonterra's director of research Jeremy Hill was elected president of the International Dairy Federation. He is the first New Zealander to hold the position in the Federation’s 109-year history.

The Dairy Products Technology Center (DPTC) celebrated its 25th Anniversary Oct. 25 to 27 with a mini-symposium on "Dairy Products Technology and Future Innovation Opportunities." The Dairy Products Technology Center (DPTC), established in 1986, is a program within the College of Agriculture, Food & Environmental Sciences at Cal Poly State University, San Luis Obispo, Calif.  

The National Dairy Promotion and Research Board (NDB) honored G. Joe Lyon as the 2012 recipient of the Richard E. Lyng Award for his dedication and distinguished service to dairy promotion. Lyon, a dairy producer from Toledo, Iowa, was recognized at the Joint NDB/National Milk Producers Federation/United Dairy Industry Association (UDIA) Annual Meeting in Orlando, Fla.