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Jeff Falash, research and development manager for Neenah, Wis.-based NERCON, joins Dairy Foods for Episode 49 of the “Let’s Talk Dairy” podcast to discuss packaging trends.

Potential tariffs placed on Canada and Mexico would be "devastating" for U.S. dairy, Eric Traupe stated.

The threat of contamination looms over dairy processing. That's why maintaining proper temperature and regular sanitation of dairy equipment is crucial. 

New ingredients from Cargill, Enzyme Development Corp., and Flavor Dynamics’

With increasing scrutiny focused on food safety, regulatory standards and to avoid food recalls, as well as wavering consumer trust in food products, dairy processors should examine their established food safety practices and systems to ensure they’re up to par.

Milk has been a basis in nutrition for centuries, building generations with its rich array of nutrients. 

Todd Hutson, commercial manager at Tetra Pak, with 36 years of experience in the dairy industry, joins Dairy Foods for a special edition of the 'Let’s Talk Dairy' podcast.

When processing ice cream, yogurt, or sour cream, or adding texture to an analog/vegan cheese, hydrocolloids are essential thickening and gelling ingredients that help dairy processors attain the desired viscosity, mouthfeel and creaminess of a wide range of products.

On Jan. 23, senators on both sides of the aisle introduced the bipartisan, bicameral Whole Milk for Healthy Kids Act, which will allow for unflavored and flavored whole and reduced fat (2 percent) milk to be offered in school cafeterias.

The flavors of the best-selling frozen waffle and classic crispy treat bar are now available in ice cream pints and sandwiches.