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Tillamook Launches Fan-Based Consumer "Co-Op"
TILLAMOOK, Ore. – April 6, 2015 – Tillamook County Creamery Association, the 106-year-old farmer-owned cooperative from Oregon, unveils a new online community today that will help shape the future of the company. “The Tillamook Co-Op” will empower consumers to take a more active role in understanding and influencing their dairy products. Members of The Tillamook Co-Op will have access to exclusive content including membership meetings, product idea submissions, voting platforms, invitations to exclusive food events and the opportunity to take part in a microloan program powered by KivaZip to support community food projects in need. The Tillamook Co-Op is part ...

Davisco Significantly Increases Capacity
EDEN PRAIRIE, Minn, March 5, 2015 /PRNewswire/ -- Davisco, Business Unit of Agropur Inc., announces completion of a significant increase in production capacity of Alpha-lactalbumin at the Jerome Cheese facility in Jerome, Idaho. The potential Alpha-lactalbumin volume from Jerome Cheese will be increasing tenfold. Davisco's unique product is isolated to over 90% Alpha-lactalbumin, the highest purity commercially available. The new isolation expansion of Alpha-lactalbumin is an engineering marvel that required a substantial capital investment to complete. Davisco's Alpha-lactalbumin has a strong worldwide demand because of the exceptional purity and the levels of the amino acid tryptophan, which is sought for use ...

Satori Launches Cut & Wrap Certification Program
PLYMOUTH, Wis., March 16, 2015 /PRNewswire/ -- Sartori Company is proud to announce the launch of a Certified Cut and Wrap Cheese Program, a key education piece that serves as a guide for in-store cutting and wrapping of artisanal cheese. Sartori invites cheese mongers and enthusiasts to visit www.sartoricheese.com/cut-and-wrap to watch seven short episodes and test their knowledge to become "Sartori Certified." "Over the past few years, we've seen a significant increase in the number of cut and wrap shops opening their doors in the United States. We recognized the opportunity for an improved consumer experience, seeing first-hand the numerous variations of how ...

Chefs Taste Challenge Seeking Applicants
NEW ORLEANS - Calling chefs from all 50 states: apply today for a chance to battle in the inaugural Farm to Table Chefs Taste Challenge (CTC). The Chefs Taste Challenge is currently accepting applications from chefs for this unique event taking place August 7, 2015 at the New Orleans Ernest N. Morial Convention Center. The Chefs Taste Challenge will feature ten chefs from various geographical regions across the United States who will compete to create the best dish that utilizes farm-fresh items from a pantry of seasonal ingredients donated by State Agricultural Departments. Items stocked in the pantry will be representative of ingredients that ...

Italy is Partner Country of Summer Fancy Food
NEW YORK (March 17, 2015) – Italian food is the most popular international cuisine in the U.S. This summer, Italy will bring its best in classic specialty food and on-trend new products from all regions of the country to the Summer Fancy Food Show. This marks the first time the show organizer, the Specialty Food Association, has engaged a partner country sponsor for the event, the largest marketplace devoted exclusively to specialty food and beverages in North America. The show runs June 28 – 30, 2015, at the Jacob K. Javits Convention Center in New York City. Italy has long been ...

U.S. Championship Cheese Breaks Records
Madison, WI – The largest cheese, butter and yogurt competition in the United States has smashed previous records with 1,888 entries from 28 states. The 2015 United States Championship Cheese Contest, set for March 17-19 in Milwaukee, is hosted by Wisconsin Cheese Makers Association. “It’s a great honor to execute the nation’s largest dairy competition,” said John Umhoefer, WCMA executive director. “We congratulate and thank the dairy community for supporting this exciting event and look forward to the addition of yogurt entries in the contest.” Held every other year since 1981, the contest reached 1,702 entries of cheese and butter ...

Consumers Interested in Fresh, Healthier Options
Chicago, February 24, 2015 — More almond milk, Greek yogurt, quinoa, and sea salt are in America’s kitchens today than in 2011, the last time The NPD Group, a leading global information company, conducted its Kitchen Audit survey, which asks U.S. consumers to report on what appliances, cookware, and utensils they own, food ingredients they have on hand, usage, and sources of recipes. Growth in these items and other ingredients suggest a growing interest in fresh and more healthful options, says NPD. From 2003 to 2013, consumption of fresh foods — fruits, vegetables, meat, poultry, fish, and eggs — grew by 20 percent to over ...

What's in Store Dairy Trends Forecast
Madison, WI – “Protein” is the new buzzword among today’s consumers, and retailers can capitalize on this trend by marketing their dairy departments as wellness destinations where shoppers can find natural foods, clean ingredient lists, and, of course, products rich in protein. This food industry trend and dozens more within the dairy, deli, cheese, and bakery sectors are highlighted in What’s in Store 2015, the 29th edition of the annual resource publication of the International Dairy-Deli-Bakery Association™ (IDDBA). Among the highlights of the Dairy chapter: · Dairy is one of the most frequented perishable departments in the store. Consumers average 35 trips ...

2015 Seafood Excellence Finalists Announced
Portland, ME – March 3, 2015 – The 12 finalists for the 2015 Seafood Excellence Awards, the prestigious best new products competition held in conjunction with Seafood Expo North America, have been announced. Winners of the competition will be presented during the Seafood Excellence Awards ceremony, which will take place on Sunday, March 15, 2015 at 3:30pm during the Seafood Expo North America/Seafood Processing North America in Boston. The Seafood Excellence Awards annually recognize the product leaders in the North American seafood market. Each year, exhibitors at the event have the opportunity to submit their new products for consideration. Products are evaluated ...

McDonald's Committed to Cut Antibiotics
NEW YORK (March 4, 2015) – McDonald’s – the world’s largest fast food chain – today announced that it is committing to s erving chicken raised without antibiotics used in human medicine in all of their U.S. restaurants within two years. This comes on the heels of new leadership for the company. Steve Easterbrook began as CEO of McDonald’s on Monday, and brings to the role a legacy of healthier food and environmental initiatives within the company’s United Kingdom division. Today’s announcement marks a big step forward in protecting the effectiveness of medically important antibiotics for people, according to the ...

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