Recent studies found organic foods are no more nutritious than conventionally grown varieties. But some consumers buy organic products to avoid pesticides and antibiotics. Dairy brands have created new products and have branched out to new retail channels.
The frozen-yogurt chain The Country’s Best Yogurt (TCBY), Denver, said it plans to open 185 locations over the next 24 months. Key markets are Illinois, Boston, Detroit and Texas.
The Wisconsin Center for Dairy Research has improved its website; deadline for the Global Cheese Awards is Aug. 14.
June 14, 2013
A new website for the Center for Dairy Research; consuming cheese may help protect teeth against cavities; Asian consumers believe in dairy, but they don't consume it; cheese contest deadline is approaching.
Cultures help transform milk from a mild-flavored beverage into a smorgasbord of flavors,
textures and products. Here’s the latest about cultures, including the emerging “workhorse” of
bacteria and how to maximize phage robustness (while minimizing sensitivity).
The International Dairy Foods Association said the Collegiate Dairy Products Evaluation Contest 2013 will be held Nov. 3 to 4, in conjunction with the International Dairy Show, which will take place Nov. 3 to 6, 2013, at McCormick Place in Chicago.
While there has been talk about the steady decline in milk consumption lately, there is a rising star that has also been getting quite a bit of attention.
Birth to age three is a critical time for establishing food preferences, immune tolerance and the gut microbiome. This program intends to define how dairy products contribute to the growth and development of young children.
June 12, 2013
The Dairy Research Institute is providing $1 million of support over five years to the University of Illinois at Urbana-Champaign to study how children acquire healthy eating habits.
The U.S. Dairy Sustainability Awards program of the Innovation Center for U.S. Dairy honors dairy processors, dairy farms and businesses that reduced their environmental impact.
June 12, 2013
An ice cream plant and a cheese plant were among the dairy processors honored in April in the 2013 U.S. Dairy Sustainability Awards program of the Innovation Center for U.S. Dairy, Rosemont, Ill.
Klondike Cheese traces its heritage to Switzerland. Today, the Wisconsin dairy processor thrives with its branded and private-label feta cheese and Greek yogurt products.
The state of Wisconsin has a long tradition of cheesemaking. Swiss, German and Italian immigrants processed local milk into the cheeses they knew from the Old Country, such as Emmenthal, Muenster and provolone.