FDA commissioner Scott Gottlieb says the FDA is “actively” exploring whether consumers are being misled by the use of terms such as “milk” or “yogurt” to describe plant-based nondairy products. But reports from April 23 point out the FDA’s silence on this issue in recent years may make it trickier to take action without new …
For many of us, milk and dairy foods were the cornerstone of healthy eating while growing up. When I was a child, a glass of cold milk was a staple around my family dinner table, and I passed along the tradition to my own children. But a significant number of kids and families don’t have …
Date: July 25 – July 28, 2018
Location: Pittsburgh, PA
HART Design & Manufacturing’s Dairy Process Consultant, Marty Juneau will be attending the 2018 American Cheese Society (ACS) Conference and Competition “Forged in Cheese” July 25-28 in Pittsburgh, PA.
At ACS, attendees have the opportunity to meet over 100 producers and sample their cheeses and …
Date: June 10 – June 12, 2018
Location: New Orleans, LA
HART Design & Manufacturing’s Dairy Process Consultant, Marty Juneau will be attending the International Dairy Deli Bakery Association (IDDBA) Show June 10-12 in New Orleans, LA.
At the IDDBA Show, attendees have the opportunity to mingle with over 10,000 industry professionals including …
Welcome to the first mini-interview where we share a Q&A session with a HART team member.
This month features Marty Juneau, Dairy Process Consultant at HART. Marty has an impressive 15+ years of experience in food, dairy, and sanitary stainless steel industries.
Dairy processors could look to new technologies to address water sustainability challenges.
A 2015 report from the World Economic Forum said that water shortages will be the Earth’s biggest threat in the next decade. Meanwhile, data from UN-Water show that by 2025, 1.8 billion people will be experiencing water scarcity, while two-thirds of the world’s …
As an abundance of dairy product and milk production continues to hamper price recovery for dairy farmers, industry leaders and scientists are focused on emerging competition and misinformation that can undermine vital growth in dairy sales.
It’s all about winning the minds and hearts of millennials.
“Food choice is being represented as the number-one factor …
Consumption of Real Dairy Remains Strong, But Almost Half of U.S. Consumers Enjoy Both Dairy Products and Dairy Alternatives
Dairy alternatives have exploded in popularity in the past few years. Despite their rising status, the global consumption of real dairy products remains strong, according to new research from Minneapolis-based Cargill.
Cargill’s research was based on …
Since yeast and molds are widespread in the environment, controlling them in cheese involves an integrated multiprong approach.
How to reduce yeast and molds during the manufacture of cheese?
Raw milk: Raw milk contains vegetative yeast and mold spores. Despite popular belief, some of them may not be inactivated by pasteurization. It is good practice …
Wisconsin Cheeses have an illustrious heritage of more than 175 years of quality and craftsmanship. During this long and rich history, the art and science of cheese making have been captured in time-honored traditions that produce cheese varieties of unsurpassed excellence. See how Wisconsin cheese started below.
1830S – Pioneering Wisconsin