With dairy processors large and small refusing to accept milk from cows treated with rBST, Monsanto has stepped up its farmer-based defense campaign, and is petitioning the FDA to

In what may be remembered as a defining moment in the development of functional foods in the U.S., Kraft Foods says products with high nutrition and functionality will play

The Dairy Distribution Conference got right back into the swing recently with a meeting in San Antonio that attracted more than 120 dairy and ice cream logistics professionals. 

Plant operations, quality assurance and product development professionals in fluid milk are being invited to attend a new conference in June. 

Johnson Refrigerated Truck Bodies is “Celebrating 75 Years of Coolness” in 2007, to mark the anniversary of the company’s founding in 1932. The four Johnson brothers-Henry, Morris, Hugo and Herbert-opened

Baskin-Robbins Has Got GameWith rival chains growing like mad, Baskin-Robbins plans to  add about 1,600 shops over the next four years. The bulk of the growth will occur outside the

The local bakery has once again proven to be a place of inspiration for ice cream makers, as a concoction called Sticky Buns was chosen as the Most Innovative Ice

The American Dairy Products Institute (ADPI) and the American Butter Institute (ABI) will hold their 2007 Annual Conference April 29 through May 1 at the Marriott in downtown Chicago. The

Chef Tory Miller of L'Etoile Restaurant, Madison showcased some of Wisconsin's best artisanal cheeses at the U.S. Cheese Championship. Miller says his restaurant uses only Wisconsin cheese sourced from Madison's

The makers of Nancy’s Yogurt are one of about 55 Oregon natural foods businesses that have banded together to form the Willamette Valley Sustainable Foods Alliance. The alliance was created