New York Dairy Farmers Eye Growth To Meet Greek Yogurt Demand

U.S. Sen. Charles Schumer announced Wednesday new legislation to help New York dairy farmers expand their operations to meet the milk demand from the Greek yogurt boom. New yogurt plants including the Pepsi Project Wave plant, Alpina, Fage, and Chobani, the New York Farm Bureau predicts that New York’s dairy farmers must be able to expand their output by 15 percent in order to take advantage of the Greek yogurt surge.

Vermont's Blue Spruce Farm Wins National Award For Dairy Farm Sustainability

During a special awards ceremony held in Washington, D.C. on March 7 – the eve of National Agriculture Day – the Innovation Center for U.S. Dairy® announced the winners of the inaugural U.S. Dairy Sustainability Awards, a program to recognize dairy farms, dairy companies and collaborative partnerships for efforts that advance the sustainability of the American dairy industry.

Partners Get Behind "Got Milk?" Campaign To Raise Awareness Of Refuel Benefits Of Chocolate Milk

March 15, 2012 MilkPEP

The Milk Processor Education Program (MilkPEP), better known as the National Milk Mustache “got milk?” campaign, is expanding the lineup of national partners lending support to its athlete-targeted education program aimed at highlighting the benefits of refueling with lowfat chocolate milk after strenuous exercise.

Reser's Selects Top-Rated Competition Barbeque Teams To Sponsor During 2012 Barbecue Season

March 15, 2012 Reser’s

‘Que season is officially underway and Reser’s, makers of America’s #1 potato salad, announced today it is sponsoring three competitive barbecue teams: Representing the West Coast is Meat, Inc., winner of numerous People’s Choice awards, the Midwest features Pellet Envy, the 2009 KCBS Team of the Year, and serving as the East Coast representative is Pork Barrel BBQ, creator of the barbecue sauce Men’s Health magazine named the best BBQ sauce in America.

Bent River Cheese Inspired By Camembert

Bent River, a 13- to 14-ounce bloomy-rind disk inspired by Camembert, is the main focus of Keith Adams's young Alemar Cheese Co. Fromage blanc.