News & Analysis on the Dairy Industry & Markets
Researchers from the Wisconsin Center for Dairy Research a the University of Wisconsin, Madison, have developed a direct and rapid detection method for sodium (Na) in cheese.
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Finding an edge on the competition is what drives any manufacturer, regardless of industry. For food and beverage producers, however, finding an edge—and more importantly, keeping it—is easier said than done.
Scotsburn Ice Cream Company, maker of frozen novelty desserts, will shut down its production facility in St. John's, Newfoundland and Labrador, on Dec. 9, 2016, as the company is under pressure to reduce costs and become more efficient.
Performance Packaging has introduced its Airshield technology, which can extend the shelf of packaged foods by chemically removing oxygen from rigid and flexible dairy food packaging.
Food Standards Scotland (FSS) has ordered all cheese from Errington Cheese to be pulled from distribution after detection of O157 and non-O157 strains of E. coli.