Gehl Foods, Germantown, Wis., unveiled a new logo, look, feel and tone for its cheese sauces sold in foodservice outlets.

Two university students each received $25,000 to support their research into the health impact of yogurt. Erin Davis from the University of Illinois at Urbana-Champaign and Haley Chatelaine from The Ohio State University were selected from a pool of over 120 applicants by an international committee of scientists in food and nutrition.

There is an organic milk surplus of 50 million gallons. Some of this milk is being sold into conventional milk markets, reports this week’s Dairy Market News from the USDA.

Frozen novelties is a $4.9 billion annual business. Sales were up 4% but unit sales rose only 2.2% in the 52 weeks ended Feb. 19, 2017, according to IRI, a Chicago-based market research firm.

Nearly 6,500 attendees and 3,000 exhibitor personnel participated in the inaugural ProFood Tech trade show in April. Held at McCormick Place in Chicago, the show featured cutting-edge technologies and innovative solutions within the food and beverage industry.

There is a lot more to successful processing of dairy foods than heating raw milk and putting it into bottles or turning it into cheese, yogurt or ice cream. There are factors in play far beyond pasteurization times and temperatures.

T. Gary Rogers, former chairman and CEO of Dreyer’s Grand Ice Cream for 30 years, passed away at age 74 on May 2, 2017.