Dairy Foods August 2011 by Jim Carper

By Jim Carper

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On the show floor, the iDairyShow (Booth 229) will feature presentations from leading industry experts in food security, sustainable practices, consumer research, marketing and more. And, on Sept. 21, award winners from the first Annual Innovations Award will be announced at the iDairyShow Theater in Booth 330. Participants can link to the Dairy Show Facebook page (www. com/DairyShow), Twitter feed (@dairyshow) and LinkedIn group as well as other social media sites. , where attendees can receive the latest buzz, search for products and exhibitors and view the interactive floor plan.

The company continues to grow ow its President’s Choice brand off premium foods and beverages with the introduction of PC Spicy Tzatziki Yogurt Dip. With yogurt as its base, the dip includes fiery jalapeño peppers, crushed d chili pepper and a hint of ssmoked paprika. The dip is said to be great with vegetables, sa t bl sandwiches and pita bread, as well as smothered over san grilled meats. gri And even though almost all the yyogurt sold in the United States is made from cow’s milk, other mammal milks are benefitting from the yogurt boom.

M. This session will provide attendees with an overview of the challenges and opportunities of sodium reduction in cheese. The panel discussion will highlight how research insights can motivate industry-wide action. Attendees will hear firsthand how industry professionals have been working together to be leaders in responding to this public health concern through education and outreach, food safety and rapid sodium testing. Finally, attendees will get to speak with the panel members on what is next for cheese and sodium as well as other innovations and opportunities for cheese on the horizon.

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