Compared to many other ice cream processors, Wallingford, Conn.-based Praline’s Inc. runs a rather small operation. The 34-year-old company got its start with a single Praline’s ice cream store in Wallingford; it later sold that shop through a franchise agreement to exit retail and enter the ice cream-making business full time.
The competition was held during IDFA’s 2018 Ice Cream Technology Conference.
April 20, 2018
Several fun and fruity flavors of ice cream, either newly introduced or yet to be released, captured the attention of judges at the International Dairy Foods Association's (IDFA) annual Innovative Ice Cream Flavor Competition.
Gain insights and knowledge about the future of membrane technology
April 17, 2018
The Membrane Technology Forum will take place on June 5-7 at the Marriott City Center in Minneapolis, MN. The Forum, backed by Dairy Foods magazine and American Dairy Products Institute (ADPI), is the premier live event in the commercial membrane and membrane technology sector.
The 20th annual Food Safety Summit will focus on food safety throughout the supply chain
April 11, 2018
The annual Food Safety Summit will take place May 7-10 at the Donald E. Stephens Convention Center in Rosemont, Ill. The show will address the importance of food safety throughout the supply chain and how each community that makes up the ecosystem is connected.
A byproduct of Greek yogurt manufacturing, acid whey presents an environmental challenge that will require the combined efforts of many parties to resolve.
Over the past decade, the dairy industry has experienced a boom in the production of Greek-style yogurt (GSY). While in 2004 GSY accounted for less than 2% of all yogurt types produced domestically, by 2015 this number skyrocketed to almost 40%.
Up until recently, cottage cheese was arguably one of the most yawn-worthy subcategories within the cultured dairy segment. With so much other innovation in the cultured dairy space, consumers likely viewed the product as bland and boring, and retail sales data reflected that reality.
For 2018, the Breakthrough Award for Dairy Ingredient Innovation, a competition hosted by the Elmhurst, Ill.-based American Dairy Products Institute and Dairy Foods, goes to Caloris Engineering and Lone Star Dairy Products LLC.