A fight over the foodstuff ended up in court after a neighbor posted signs outside a cheese shop to complain about the stench.
BERLIN — To Wolfgang Hofmann, the owner of a cheese store near Munich, the smell of his product was a sign of craft, taste, and tradition.
But to Manuela Kragler, the woman …
Small businesses that manufacture goods often have assembly line operations to increase productivity. Assembly lines are great at increasing output, but the work itself can be monotonous and physically taxing, which may lead to low worker morale and high turnover. Business owners can employ a variety of techniques to boost worker morale and help retain …
The event, presented by Dairy Farmers of Wisconsin, will include food, classes, tours and more. In honor of National Cheese Lovers Day, Dairy Farmers of Wisconsin, headquartered in Madison, Wis., said it would host the first-ever Art of Cheese Festival Aug. 14-16, 2020. The festival, which will be held in Madison, will feature an array …
IDFA’s Women in Dairy Network brings together established leaders with young professionals
WASHINGTON, Jan. 7, 2020—The International Dairy Foods Association (IDFA) is pleased today to launch the Women in Dairy Network to support a stronger, more diverse future for U.S. dairy. Since IDFA was established 30 years ago to harness the collective voice of …
Back in November 2018, Innova Market Insights published its forecasted “Top 10 Trends for 2019.” Among them was “a fresh look at the fiber.” That prediction was based, in part, on the fact that 44% of U.S. consumers said they were increasing their fiber consumption in a 2018 survey the global market research firm conducted. …
Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens. Pasteurized milk helps us produce more consistent cheese, but it certainly …
McLEAN, Virginia – 3-A SSI announces the schedule and tentative program for the expanded 2020 education program on May 11-12, 2020 at the Hilton Minneapolis/St. Paul Airport Hotel in Bloomington, MN. The program will feature experts on a range of leading topics and issues in the hygienic design of food processing equipment.
The 2020 education …
Waste not, want not,” an old adage proclaims. Still, waste — food waste, specifically — remains a huge issue in the United States. According to the Natural Resources Defense Council, as much as 40% of U.S. food is never eaten. At the same time, one in eight Americans has difficulty putting enough food on the …
Developed nations, though equipped with industrial and educational infrastructures, face a current and increasing shortage of qualified, skilled and motivated workers. American manufacturers and smaller operations know this shortage is severe. The skills gap could lead to a shortage of as many as 2.4 million manufacturing workers in the next …
In the ongoing battle for sales, natural cheese continues to outshine processed cheese.
The good news continues on the cheese front. According to Portland, Ore.-based Allied Market Research, the U.S. cheese market was valued at $32.3 billion in 2017, and is projected to reach $40.5 billion by 2025, growing at a compound annual growth rate …