Dairy Foods Blog

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The largest dairies in North America are developing new products, investing in infrastructure, managing costs, and recruiting and retaining employees. But so are successful dairies of any size.

Daxue Consulting offers some advice to Western dairy processors about exporting dairy products, especially yogurt, to China.

A leading package designer shows how to improve your dairy's branding and consumer messaging in order to compete with nondairy milks and other beverages.

Will the dairy industry ever see compostable packaging? Guest blogger Gail Barnes says ‘yes.’ And it’s not that far off. 

Fathers' Day is this month, high school and college students will receive their diplomas on graduation day and brides like to tie the knot in June. But the dairy industry celebrates not just one day but the entire month of June.

Sitting down with the family to eat three square meals a day is a thing of the past. Use these 10 food trends to guide your development of dairy foods and beverages.

Neal Schuman of Arthur Schuman Inc. is taking a stand against processors of hard Italian cheeses who adulterate the products with cellulose, starches and imitation cheeses.

The Dietary Guidelines for Americans are undergoing a revision in 2015, and drafts indicate the advisory committee will — for the first time — consider environmental impacts of food production as part of the criteria for food recommendations. 

A pro-business climate, an ample milk supply and proximity to population centers are some of the reasons why New York State is a great place to locate
a dairy foods business.

New developments in seasoning cheese have made it easier for cheese processors. Direct spice application onto films using seasoning transfer technology are one such development.