The tradeshow showcases equipment for dairy and other food processing industries and features new interactive educational opportunities.
September 7, 2017
Process Expo, produced by the Food Processing Suppliers Association (FPSA), is said to be the nation’s largest trade show that features technology and integrated solutions for all segments of the food and beverage industry.
In 2014, Murray’s Cheese in New York City had an idea for a clothbound Cheddar modeled on classic British versions. And this year, after two years of development, the company launched Murray’s Clothbound Cheddar – a bright, lemony flavored Cheddar.
Making cheese predates recorded history, but artisan cheesemaking in the U.S. is a relatively new industry. According to a 2016 American Cheese Society (ACS) report, there are more than 900 artisan, farmstead and specialty cheesemakers operating in the United States. While a few artisan cheesemakers have been in business for over 100 years, the average has been making cheese for only 15 years.
Lake Country Dairy makes award-winning Italian-style and alpine cheeses. The plant supports four family dairy farms and spurred an investor to build a whey processing facility across the street.
In northwest Wisconsin, about 25 miles from the Minnesota border, Schuman Cheese makes award-winning cheeses with techniques borrowed from French and Italian cheesemakers.
The dairy industry had been working with FDA for nearly two decades to allow the use of ultrafiltered milk in cheeses such as Cheddar, mozzarella, Colby and brick.
September 4, 2017
The dairy industry received good news on the regulatory front in August. The Food and Drug Administration granted enforcement discretion for the use and labeling of ultrafiltered (UF) milk in all standardized cheeses and related cheese products covered by the federal standards of identity.