The business will continue to operate as Cumberland Dairy and employees will retain their current positions
November 10, 2017
Dairy Farmers of America (DFA), a national dairy cooperative owned by family farmers, announced the acquisition of Cumberland Dairy; a family-owned processor of ultra-pasteurized dairy products located in Bridgeton, N.J.
Ingredion’s new modified potato starch improves texture, affordability of processed, imitation cheeses
November 8, 2017
The texturizer, first available in the United States, helps manufacturers create affordable processed and imitation cheeses that boast improved shred, melt and stretch in dairy and non-dairy applications.
Plant-based dairy alternatives are gaining ground on milk and other traditional dairy beverages
November 6, 2017
Spurring the segment's growth will be plant-based dairy alternatives, which are expected to come to represent 40% of the combined total of dairy and dairy alternative beverages, up from 25% in 2016 when dairy alternative beverages alone accounted for barely $6 billion in retail sales.
Chloe’s Fruit, Farmer Willie’s, Grainful, LoveTheWild, Pique Tea Crystals, Rumi Spice and Snow Monkey join forces with Chobani to disrupt and revitalize broken food systems and bring better food to more people
September 26, 2017
The group is comprised of companies that are disrupting, innovating and inspiring new food categories in the US – from innovative products like plant-based ice cream, a low-sugar, low-calorie beer alternative, a healthier frozen fruit pop, as well as fresh and sustainable takes on foods that have been around for centuries, like oats, saffron and seafood.
Available in popular flavors of Mild Cheddar, Colby Jack, Pepper Jack and Gouda, these convenient, easy-to-open snack bars make it easy to create a protein-packed lunch
September 22, 2017
According to a recent survey conducted by Borden® Cheese, two out of three parents pack lunches for their kids, and more than 65% of these parents believe nutritious snacks are a must-have lunch box item.
Presenters at Prepared Foods’ R&D Applications seminars discussed microorganisms in dairy applications and how to make better functional dairy foods with dairy- compatible ingredients.
September 22, 2017
Numerous foods owe their characteristics to the activity of microorganisms. Fermented foods (foods subjected to the activity of microorganisms or enzymes) comprise about one-third of world-wide food consumption and 20-40% (by weight) of individual diets.
Check out the October 2019 issue of Prepared Foods, featuring our cover story on new gums, fibers and starches that are adding function and on-trend appeal, the growing popularity of portable, on-the-go eating, and much more.