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This summer, I had the pleasure of attending the Michigan AgroExpo show to talk about the political and economic trends shaping the dairy business environment.

The company will introduce eight new light ice creams in January.

The dairy industry has seen significant innovation over recent decades, particularly in packaging. Traditional packaging methods, which often require refrigeration and have limited shelf life, have largely been supplemented, or even replaced, by aseptic and extended shelf life (ESL) technologies. 

Clean-in-Place (CIP) systems are fundamental in industries that require stringent hygiene standards, such as food and beverage, pharmaceuticals, and cosmetics. 

Siggi's story grabs the top spot, followed by a new ice cream launch from Ben & Jerry's co-founders.

On Sept. 25, the U.S. Food and Drug Administration (FDA) hosted a public meeting to gather feedback on its proposed framework for an enhanced systemic post-market assessment process for chemicals in food.

In a relatively new category, hybrid dairy, which combines both plant-based and animal-based ingredients into a single food, has yet to fully take off. Dairy processors started experimenting with hybrid dairy after seeing meat producers come out with blended meats.

There’s an old saying, “Everything is better with butter.” The richness of butter is a key ingredient in baking, pan-frying, and sautéing, and is perfect on top of a baked potato. Then there’s the spreadability of butter on toast and pancakes, and its usage in casseroles, pasta, and even butter pecan ice cream, where pecans are roasted in butter before being tossed into the frozen treat.

To qualify as "healthy" under the updated definition, food products must contain a certain amount of a food from at least one of the food groups or subgroups outlined by the Dietary Guidelines for Americans including fruits, vegetables, protein foods, dairy and grains. 

New equipment from Baumer, Clayton Industries, and Coperion