Wednesday, November 14, 2018
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3-A SSI Names New Certified Conformance Evaluator
Monday, June 13, 2011 (1035 reads)

Mr. Eduardo C. Montaña  recently completed the requirements for accreditation by 3-A Sanitary Standards, Inc. as a Certified Conformance Evaluator (CCE).  Based in Gomez Palacio, Durango, Mexico, Mr. Montaña is the CEO and Director of Montaña ATP de Mexico, S.A. de C.V.  Montaña ATP de Mexico is a specialized company that manufactures stand-alone and fully automated process lines for food and beverage industries.

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Arla Foods Looking to Double Its Sales of Powdered Whey Protein by 2015
Friday, June 10, 2011 (951 reads)

Arla Foods Ingredients is having a new powder processing line installed in Denmark as the Danish supplier works to double its sales of powdered whey protein by 2015.

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Dry Whey Stocks Highest Since 1999
Thursday, June 09, 2011 (1181 reads)

The latest USDA data shows that dry whey stocks have risen 35% in five months, making them the highest figure for that date since 1999.

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Nestle Executive Sees "Unprecedented" Commodity Price Hikes
Thursday, June 09, 2011 (1010 reads)

Nestle's head of procurement, Kevin Petrie, said factors including weather, speculators and oil prices are fueling "unprecedented rises in the price of commodities" in nominal terms. He also said volatility is up, with an average monthly price swing of 16.4% between 2006 and 2010, up from 12.4% from 2000 to 2005.  

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CWT Supports 2-Year Commitment at 70% of Production Starting in 2012
Thursday, June 09, 2011 (840 reads)

The CWT operating committee have agreed to lower the minimum level of industry participation in order to keep the program running beyond this year. At least 70% of the U.S. milk supply must contribute, down from the original threshold of 75%. Currently 68% of the nation’s milk has pledged to the program for 2012-13, at an assessment of 2¢/cwt., to fund export assistance. The committee will reconvene in November to see if it made its target.



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FDA to Consider Increasing Aging Time on Raw Milk Cheeses
Thursday, June 09, 2011 (1074 reads)

The Food and Drug Administration has begun studying whether 60 days is a long enough aging period to kill dangerous bacteria in raw milk cheese, a move that could eventually require cheese makers to extend the aging time of some products. Cheese makers say the move would be bad for some of their products, which reach their peak flavor at two months.

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Irish Dairy Study Reveals Low Investment in Innovation
Thursday, June 09, 2011 (1013 reads)

Dairy processing co-ops in Ireland invest less in new product development than their counterparts in other countries, according to a KPMG study.

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“High Quality” Protein Demand Set to Boom
Thursday, June 09, 2011 (1679 reads)

The rise of protein as a nutrient that can assist weight management will drive the quality protein market to new heights, according to a new report.

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What’s Hot in Dairy?
Thursday, June 09, 2011 (1448 reads)

According to market researchers, US consumers are increasingly equating health and wellness in dairy with high-quality, local or more ‘natural’ products rather than low-fat products.

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Study Suggests a Need for Process Analytics in Cheese Making
Friday, June 03, 2011 (1169 reads)

A new Irish study evaluating the effects of milk composition has shown up the need for increased automation and control to ensure greater efficiency in industrial cheese making, according to the lead researcher


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