For dairy manufacturers and consumers, the more protein the better.
Proper cheese salting requires an understanding of the best storage, handling and application practices in order to achieve a safe, uniform product, as uneven salting of the curd can lead to cheese defects.
Unusual flavor combinations, nutritious ingredients propel robust category.
As consumer perception begins to shift, cheese producers and marketers have an opportunity to highlight the characteristics of cheese that consumers are seeking.
An interview with Heather Porter Engwall from the Wisconsin Milk Marketing Board forecasts the direction of dairy in 2016.
Cheese flavors that are hot and spicy, ethnic, indulgent and gourmet have new opportunities in the snack category.
X-ray technology helps Cargill and others, like the Wisconsin Center for Dairy Research, provide a rapid method for sodium detection in some food products.
A look at how salt plays an important role in the functionality of different dairy products.
Sodium reduction requirements pose challenges for frozen pizza manufacturers.