Dean Foods Sets New 2020 Environmental Sustainability Goals

July 19, 2012 Dean Foods

Dean Foods has announced a revised set of environmental sustainability goals to better define its environmental impact and increase transparency. The new 2020 goals expand the company's focus to more areas of sustainability, align with the broader dairy industry timing for greenhouse gas reductions, and better reflect customer expectations and consumer demands.

Kraft, Polly-O String Cheese Team With Crayola

Sister brands Kraft String Cheese and Polly-O String Cheese have partnered with Crayola on a multi-platform back-to-school promotion.

Muller Quaker Dairy Introduces Europe's Beloved Muller Yogurt To The U.S.

July 19, 2012 Muller Quaker Dairy

There's a new yogurt in town, and it's a totally new taste never before enjoyed on this side of the pond. Muller Quaker Dairy, a joint venture between PepsiCo, Inc. and the Theo Muller Group, is bringing Europe's beloved Muller(TM) yogurt to the U.S. this summer, and consumers in the Northeast and Mid-Atlantic region will be the first to discover this rich and creamy, delightful dairy experience.

New Orleans' Breads On Oak: Baguettes On The Banquette

You can get a pleasing sort of time warp sensation visiting Oak Street these days, as more new small businesses continue to revitalize this vintage commercial stretch. Now, Oak Street even has its own artisan bakery, adding the reliably nostalgic aroma of baking bread and the sight of people strolling the sidewalk while picking apart a fresh baguette. The bakery’s potential capacity is evident in its size, and O’Mahony says Breads on Oak is set up for daily restaurant supply business as well as its current two-day-a-week retail schedule.

Bread Bakers Guild Of America Presents 2012 Calvel Award To Ponsford & Faber

The Bread Bakers Guild of America has presented its highest award, the Professor Raymond Calvel Award, to Craig Ponsford and Abram Faber. The Calvel Award, which prior to 2007 was called the Golden Baguette Award, recognizes individuals for extraordinary service to the artisan baking community. The award is named in honor of the late Professor Raymond Calvel (1913–2005), the French scientist, baker, and researcher who is considered by many in the industry to be the father of modern artisan baking.