Vermont Creamery Bijou Wins Gold sofi At Fancy Food Show

July 8, 2014 Vermont Creamery

French for "jewel," Vermont Creamery's Bijou took home a Gold sofi Award at the Specialty Food Association's 2014 Fancy Food Show this week. This is the second Gold sofi Award for Bijou in the past five years, and the fifth for Vermont Creamery products.

Organic Valley Launches Milk Protein Shakes For Nutrition & Muscle Recovery On The Go

July 8, 2014 Organic Valley

Organic Valley, the nation’s largest cooperative of organic farmers and a leading organic brand, launched the first-ever organic milk protein shakes. Made from real organic milk, Organic Valley Organic Balance™ and Organic Valley Organic Fuel™ are now available nationwide in natural food stores, food cooperatives, major grocery chains, and LIFETIME gyms across the country.

Tillamook Completes New Packaging Design

Tillamook, the 105 year old farmer-owned co-op has completed a packaging redesign project for their full line of dairy products including ice cream, cheese, yogurt, butter and sour cream. The redesign showcases the Tillamook farmer heritage, their variety of dairy products and key messaging to convey the premium quality of the brand, while unifying all categories through color and design. Consumers can expect to see the new packaging popping up on shelves at their local grocer nationwide.

MOO Milk Farmers Disband, Will Seek Individual Contracts

Maine's Own Organic Milk, the company better known as MOO Milk that was founded in 2009 after 12 organic dairy farms lost their contract with Hood, announced on Monday that its farmers will pursue individual agreements for the sale of their organic milk, rather than staying together as a team and contracting with one entity.

An Interview With Peter Reinhart About Bread, Spirituality & The Gluten-Free Craze

Peter Reinhart co-founded the famous Brother Juniper's Bakery in Sonoma, California, in 1981. One of the world's most respected bakers, he's since gone on to pen multiple award-winning books, including the enduring modern classic The Bread Baker's Apprentice. He now teaches at Johnson and Wales University in Charlotte, North Carolina; his next book, Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques, is forthcoming in October from Ten Speed Press.