Today, all food processing and food transportation companies should be fully aware of the Food Safety Modernization Act (FSMA), which was established to protect the U.S. domestic food supply. FSMA evolved with significant input from many interested parties. This has helped industry and regulators develop an acceptable program that can be adopted across varied industries and prevent food safety incidences.

Hygienic equipment design is vital to the success of this program and to processing food …

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Over the last few years, milk processing capacity, or the lack of it, has been frequently discussed. U.S. milk production continues to grow, the equivalent of more than 7.5 million pounds per day each year. The United States has added a significant amount of milk powder capacity in the last decade while recent investments have favored cheese. But given the uncertainties with exports, unfavorable economics for dairy plants, and ever higher costs of expanding an …

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The global market for dairy product packaging is experiencing healthy growth. It’s projected to expand at a compound annual growth rate (CAGR) of 4.5% through 2027, with gains led by milk and yogurt products, according to a report from Future Market Insights, Valley Cottage, N.Y. The report, “Dairy Products Packaging Market: Global Industry Analysis (2012-2016) and Opportunity Assessment (2017-2027),” attributes the expansion to increasing consumption of dairy products, particularly in the Asia Pacific region, which …

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Dairy Farmers of Wisconsin topped the previous Guinness World Records record-holder by more than 1,000 pounds.

Wisconsin made “un-brie-lievable” history by creating the “World’s Largest Cheeseboard,” officially setting a new Guinness World Records title. The cheeseboard took over an entire street in downtown Madison, displaying over 2 tons of cheeses from across the state, topping the previous European record holder by more than 1,000 pounds, Dairy Farms of Wisconsin said.

The 35-foot-long, 7-foot-wide custom board …

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“An almond doesn’t lactate, I will confess.”

Sometimes, the simplest, most obvious declarations here in Washington also are the most impactful. With this statement, U.S. Food and Drug Administration (FDA) Commissioner Scott Gottlieb announced at a policy conference on July 17 that his agency is finally moving toward enforcing its standard of identity for “milk.” This has set off panic among the deep-pocketed marketers of the many plant-based products exploiting that term — including nut …

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The best way to succeed in any industry is to fully understand your product. Cheese is no different. In comparison to other segments of the food industry, cheese is a difficult product to produce, combining highly evolved science, including microbiology, chemistry, enzymology and biochemistry, with skilled “art”. To be successful, the microbiology aspect includes having a solid understanding of beneficial starter culture bacteria as well as non-beneficial spoilage type bacteria, yeast, molds and disease-causing pathogenic …

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A growing preference for natural, authentic cheeses and continued demand for convenience are reshaping the cheese industry. In recent years, marketer positioning of cheese as a natural and protein-packed alternative to processed snacks in the shelf-stable aisles has made cheese a growing contender for the snacking dollar. Brands have been capitalizing on this opportunity by packaging their cheese in more convenient forms for on-the-go snacking for adults and children.

The evolution of cheese into a …

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