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The event, co-sponsored by Dairy Foods magazine, is widely regarded as the premier showdown for frozen treat creators across the country (and beyond), and it brought the "heat" to sunny Fort Lauderdale. 

Catherine Bayard, global product manager of Plant Attitude at Givaudan, joins us for Episode 51 of the “Let’s Talk Dairy” podcast. Bayard manages the dairy and cheese alternatives category globally at Switzerland-based Givaudan, helping to create food experiences intended to do good and feel good for body, mind and planet. 

Dr. Saagar Vijayaragavan, Director, Process Engineering at Kovalus Separation Solutions Inc. will deliver the speech: Water Conservation and Efficiency Opportunities in Specific Areas of Dairy Membrane Operations.

GEA's Lead Process Development Engineer Shanti Bhushan shares how membrane technology can benefit yogurt processing.

We are setting up for an interesting and potentially volatile dairy market in 2025. 

After a four-year hiatus, the second Trump administration has hit the ground running, teeing up several proposed policy changes that could impact the dairy industry.

The Membrane Technology Forum will take place June 2-4 at the Doubletree by Hilton in Bloomington, Minn.

As input and labor costs remain high, dairy processors are looking to optimize production efficiency and cut costs.

In the last two decades, an emerging body of research has mounted showing a link between dairy foods like milk, yogurt, and cheese — at a variety of fat levels — and a reduced risk of cardiovascular disease (CVD). 

Manufacturing 42 varieties of premium cheese in the heart of America’s Dairyland not only takes a ton of high-quality raw milk — 1.8 million pounds a day, or 534 million pounds annually, to be exact, in the case of Marshfield, Wis.-based Nasonville Dairy.