PLYMOUTH, Wis.- Sargento Foods is giving Gina Marino of Hope, R.I. the opportunity to have her collection of cheese recipes published as a cookbook after the 36-year old won an October cook-off at the Culinary Institute of America in Napa Valley, Calif.
Dairy Fresh Farms Inc., Montreal, has successfully reached its first financing goal of $1 million in a two-part financing of $5 million needed to fund the Canadian launch of its Superior Healthy Dairy Products.
Tharp's Food Technology and Steven Young Worldwide are introducing a new product concept they say produces the world's first true sugar-free frozen dairy dessert.
FDA may be poised to recommend that meat and milk from cloned animals be allowed to enter the food chain. At the very least, an agency study on cloned meat and dairy could spark a volatile debate just in time for the New Year.
Dairy processing facilities could be classified as "chemical plants" in the recently signed Department of Homeland Security Appropriations Act, which requires chemical plants to beef up security.
World renowned British cheesemaker Jamie Montgomery demonstrates traditional cheddar making techniques to a group of 16 fellow cheesemakers at The Vermont Institute for Artisan Cheese's fall classes.
LAUREL, Md.-Dreyer's Grand Ice Cream Holdings, Inc. is celebrating the completion of a $210 million expansion of its Laurel Operations Center the largest of six facilities operated by the company across the country.
Lipid Nutrition has become a private limited liability company (B.V.) in its own right, part of Loders Croklaan Group (subsidiary of IOI Corporation Berhad, Malaysia).
Ben & Jerry's is expanding its Fair Trade Certified ice cream flavors, making it the largest ice cream and frozen food manufacturer to offer Fair Trade Certified ingredients.
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