Featured on Home Page

RSS

With so many choices of milk, how do dairy brands get noticed and into consumers’ shopping carts? Packaging executive Chris Gretchko explains.

Two new multiserve pie varieties are available from Bloomington, Minn.-based Edward’s desserts, a subsidiary of The Schwan Food Co.

With health-and-wellness trends driving product innovation, protein is making a move throughout the aisles as 17% of new products contain protein, according to Chicago-based Information Resources Inc.’s (IRI) August New Product Pacesetters report “Harvesting the Fruits of Innovation Done Right.”

As demand for dairy snacks, single servings and customized products grows, pouch packaging captures a greater share of the dairy case.

ProFood Tech is a new biennial event taking place April 4-6, at McCormick Place in Chicago. It will show the latest innovations and processing technologies for the food and beverage industries, including dairy processing.

Moviegoers don’t flock to the latest installment of their favorite superhero franchise for deep musings on the human condition. By that same token, consumers don’t dive into salted-toffee truffle sundaes to jumpstart their diets. They do it because it’s fun.

it seemed like any other day in the school cafeteria – except for one small change. Instead of the usual gable-top milk packages, students at 18 Colorado elementary and middle schools were offered white and chocolate milk in aseptic packaging during the 2015-2016 school year. The response from students was enthusiastic.