As a Greek yogurt-based ice cream alternative, Yasso has grown to be a nationally distributed better-for-you dessert. Now the brand is handing off its leadership to a new management team and opening a headquarters in Boulder, Colorado.
Each cup of Greek yogurt generates more than three cups of acid whey waste, which is expensive to dispose of sustainably. Startup Capro-X says it offers more cost-effective, creative solutions to the problem.
Incorporation of hygienic design standards is one of the most effective food safety strategies a company can employ to deal with problems that continue to arise in the food industry today, e.g., risk of recalls, lawsuits, bad reputation, according to...
Chlorate and other chlorine DBPs (disinfection by products) are a growing concern in modern-day food production with stringent regulations, which may affect production practices throughout the entire dairy production chain, according to Teagasc, Agriculture...
The University of Idaho has planned the largest research dairy in the US, set to break ground in 2021. A demonstration farm and agro-tourism center will accompany the 2,000-cow dairy on Idaho’s campus.
Dairy protein ingredients company Milk Specialties Global has released its first corporate social responsibility report, outlining new tactics for how it will reduce its carbon footprint and recycle water.
More milk production is happening on fewer farms, and large-scale operations have expanded into non-traditional markets. Rabobank’s latest report on the changing US dairy landscape examines the biggest challenges.
This summer, the Dairy Business Association (DBA) has hosted ‘policy picnics’ in collaboration with the Edge Dairy Farmer Cooperative. The member events brings together the dairy community during a time of economic stress.