Demand increases for renewable content and recycled content for milk cartons, yogurt cups and other dairy foods and beverages.
Sustainable dairy packaging is nothing new. Light-weighting, or source reduction, remains an ongoing process. Container wall thickness is reduced and flexible structures are down-gauged. Source reduction not only conserves resources, but also cuts costs and carbon …
The industry is focusing on developing new processes and technologies that have a significant impact on safety but a minimal impact on the product.
Ensuring consumer safety through innovative technologies that improve product safety is a critical priority for the dairy industry. Important pillars of a safe dairy product include having high-quality raw materials, proper …
The recent recalls of 4 million pounds of nonfat dry milk (NDM) produced by Valley Milk Products due to Salmonella contamination and recalls of cheese originating from Deutsch Käse Haus due to Listeria contamination have resulted in negative media coverage and shaken up the American cheese industry.
Recalls due to pathogens appear to be increasing …
Dates: October 24 – October 26
The 2017 Global Cheese Technology Forum (GCTF) is an opportunity for those in the cheese and whey manufacturing industries to learn and discuss our role in today’s global economy. This event will bring the cheese industry, including management, production, R & D, sales/marketing, quality assurance and suppliers together. Some …
We’ve all been guilty of grabbing a snack here and there between meals while at the office. This is particularly true of Millennials, who spend more money on snacks than any other generation.
But, upon closer inspection, those “snacks” that tide us over don’t necessarily fit into the traditional framework of what is typically considered …
On July 19th, 2017, HART participated as a sponsor in – the Volunteer Center’s 22nd Annual Golf Classic in Green Bay, WI.
At the Volunteer Center Golf Classic, the funds that were raised support the Volunteer Center’s mission of creating a stronger community by engaging volunteers to support non-profit …
The snacking and convenience trend is dominating the food industry. Consumers are snacking more and want high-quality protein and options for on-the-go. Dairy processors and food manufacturers are answering the call with a variety of innovations in packaging, flavors and concepts.
We’ve gathered some our favorite new dairy products from the cheese, cultured dairy…
Gorgonzola and Parmigiano-Reggiano won’t taste better no matter how many times you try them, according to a Korean study.
However, acceptance levels for Brie, Emmental, Gouda, and sharp Cheddar increase significantly the more often they are consumed. In research published in Food Research International, scientists at Ewha Womans University set out to assess if repeated …