The recent expansion at Kansas City lab builds on science and application offering to the cheese industry
January 18, 2017
Previously, testing at the facility was limited to a lab environment. With these upgrades, the facility is now equipped to test cultures in real world environments, as well as to manufacture and age cheese.
Sugar slashers take note: building back sweetness is only half the equation. You have to tend to texture, too, to deliver a sensory experience
January 13, 2017
"New year, new you,” right? How about “New year, new dairy formulation”? As we settle into 2017, one thing that isn’t changing — amidst a whole lot that is — is the public’s not-so-subtle request that food processors substantively change the formulations of their favorite foods and beverages, dairy included.
Light & Fit Nonfat Yogurt, Oikos Greek Nonfat Yogurt and Dannon Yogurt Made with Whole Milk experience updates that align with consumer demands
January 9, 2017
Dannon Foodservice, White Plains, N.Y., introduced three transformed product lines—Light & Fit Nonfat Yogurt, Oikos Greek Nonfat Yogurt and Dannon Yogurt Made with Whole Milk—in sync with its mission to bring health through food to as many people as possible.
The 2017 Membrane Technology Forum will bring you a unique and intimate environment dedicated to the exchange of ideas on membrane technologies and their applications. This year the Membrane Technology Forum is moving to downtown Minneapolis!