Butter Prices Fatten Up
Butter joins milk and cheese as the latest dairy commodity to see record or near-record prices this year, as people around the globe increasingly gobble up as much protein as the world can produce. …
Month: August 2014
Boost Yogurt Sales With High-Impact Merchandisers
FFR's patent pending Gravity Feed Merchandisers for Yogurt are designed to provide impeccable presentation on-shelf for both standard yogurt and Greek-style yogurt containers. The gravity feed self-facing design ensures shelves look full for maximum customer appeal, while reducing staff labor for product facing. …
Kentucky Dairy Product Innovations Produce 'Revolutionary' Skim Milk
Kentucky Dairy Product Innovations will open the dairy processing plant in Laurel County and will develop a low-calorie, lactose-free skim milk produced exclusively from Kentucky cows. …
Baking Hall Of Fame Nominations Now Being Accepted
The Baking Hall of Fame is an initiative of the American Society of Baking to recognize industry innovation and entrepreneurial spirit. The individuals selected into the Hall of Fame are recognized for their achievements in organizational growth and development, equipment design and innovation, advancements in ingredient technology and processing or related service to the commercial baking industry. …
Gluten Free Wheat? Q&A Details Intriguing Research
More than two and a half years ago, we blogged about an interesting Italian study we had stumbled upon in our never-ending search for cool info about grains. In this study, researchers showed that it's possible to render wheat technically gluten-free when it undergoes a slow lacto-fermentation with specific lacto-bacilli and fungi. The wheat started out life with a normal 75,000 ppm (parts per million) of gluten, but after the sourdough fermentation process, gluten levels were only 12 ppm. And remember, under the new gluten-free labeling laws, anything under 20 ppm is considered gluten free. …
