The FDA announced in the Federal Register that it is amending the food additive regulations to provide for the safe use of vitamin D3 as a nutrient supplement in yogurt and other cultured dairy products fermented withLactobacillus delbrueckii, subspecies bulgaricus (L. delbrueckii, subsp. bulgaricus), and Streptococcus thermophilus (S. thermophilus) at a level higher than is …
Primary packaging in the dairy market is seeing improvements in sustainability and versatility.
In the dairy industry, primary packaging plays a crucial role in protecting products, preserving quality and delivering convenience to consumers. From the familiar milk jug to high-barrier yogurt cups, primary packaging is the first layer of containment that directly touches the product, …
Food & beverage processors need to ensure their facilities are built and maintained to support food safety rather than create added risk.
Designing a new manufacturing facility or renovating/expanding an existing one in most industries often causes an intense act of juggling the various requirements, regulations and financial restraints that impact the way the final …
In a celebration that unites artisanship, culture, and culinary indulgence, Dairy Farmers of Wisconsin announces Emmy-winning and James Beard Award-winning chef, television host, and cultural tastemaker Andrew Zimmern as the official host of The Wisconsin Cheese Ball: A Night in Lights, the marquee event of The Wisconsin Art of Cheese Festival, from …
With constant population growth, consumer expectations toward quality of food and its impact on nutrition and public health shift significantly.
The food industry is now being pushed to produce more food with less technical and economical input. Use of modern technologies in designing innovative processes and products with less environmental impact is the need of …
Replacing food dyes is going to cause issues with your packaging. Here’s what you need to know about that.
The potential switch from using dyes approved by the Food, Drug, and Cosmetic Act (FD&C) to “non-synthetic dyes” for food was well addressed in the May 2025 article by Packaging Digest: “RFK Jr.’s Food Dye …
More than half of the nation’s specialty cheese is crafted in Wisconsin, according to new data presented by Wisconsin Agricultural Statistics Service; U.S. Department of Agriculture, National Agricultural Statistics Service (USDA/NASS).
Specialty varieties now make up 28.3% of Wisconsin’s total cheese production, a growing share that rose 7.6% over the previous year.
“This growth in specialty …
Research on aged cheeses such as cheddar, gouda and Swiss has shown many health benefits.
As consumers search for high quality, nutritious and locally sourced food products to serve their families, artisan cheese can be a great choice. By definition, artisan cheeses are natural cheeses produced in smaller batches from fresh milk with minimal ingredients. …
When clients used to ask John Crawford if he thought cottage cheese could make a comeback, his answer was an emphatic: “No.”
“Part of it was texture, part of it was – it was a diet food, it was your grandparents’ food,” said Crawford, SVP of client insights for dairy at the market research firm …
Wisconsin cheesemakers earn three Top 10 honors and sweep multiple categories.
Wisconsin cheesemakers command the spotlight at the 2025 American Cheese Society (ACS) Judging & Competition, taking home more than one-quarter of all awards and earning three spots in North America’s Top 10.
“Every award represents a story of excellence and dedication, and we …