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The ice cream and cultured dairy product competitions took place during IDFA’s annual, co-located Ice Cream Technology Conference and Yogurt & Cultured Innovation Conference, which attracted a record crowd of more than 270 industry professionals to Austin, Texas. 

The change in consumer demand for dairy has also increased the competition for one particular product: butter — and butterfat, of course. 

In ancient times, humans became lactose intolerant, or unable to fully digest the sugar (lactose) in milk, after childhood. Not surprisingly milk is a top growth driver in the lactose-free dairy market, while functional ingredients like proteins and fiber add value and better nutritional support.  

Nelson-Jameson Inc., a distributor in the food processing industry, announced the acquisition of Sitzman Supply LLC, a wholesale provider of process systems products based in Alden, N.Y. 

More than 2,700 cheese industry professionals explored over 320 tabletop exhibits, learned from the industry's brightest minds, and celebrated excellence in dairy processing during CheeseCon 2023 held April 5-6 at the Alliant Energy Center in Madison, Wis.

Shannon Sherrard, vice president of sales for Cincinnati-based Graeter’s Ice Cream Co., joins Dairy Foods TV on its latest video. 

Like a car being made in an automotive assembly plant, the technology and equipment used to get — and track — real-time dairy data has improved tremendously over time.

Like a balloon ascending to the sky, most segments of the cultured dairy category — refrigerated yogurt and yogurt drinks, cottage cheese, cream cheese, sour cream, dairy dips, and whipped toppings — are going “up, up and away.”

For many years, we (Bruce Tharp, Steve Young, and Bill Sipple) have contemplated, created, and applied a number of mix analytics.