IFT FIRST: Annual Event and Expo was held July 14-17 at McCormick Place in Chicago. Focusing on Food Improved by Research, Science, and Technology, the theme for this year’s event was “Collaboration + Innovation: How Can Food Science and Technology Transform the Food System?” 

In the 1970s, some companies began producing cheese in large 640-pound blocks to reduce handling and packaging costs.

Cheese judging and grading are important activities performed by the cheese industry, but both play very different roles.

Senior vice president of human resources at Dairy Management Inc. talks about how dairy processors can implement a DEI strategy, plus much more.

Dairy consumption reaches new record.

Sustainability, quality, and safety of dairy-fermented products are among the topics discussed.

Although the industry faces many challenges, there are exciting opportunities for future growth, according to the six dairy industry executives we queried. 

Opportunities are knocking in our industry today, and thus, our organizations are fraught with “challenges,” given the social, scientific, and geopolitical environments in which we coexist.

So much has changed in the dairy industry in the past two years that it can be difficult to assess.

It has been quite a year for the dairy industry. Its challenges are many — from ongoing labor and supply chain issues to higher consumer expectations and increased competition from dairy alternatives.