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 Picarro & IsoForensics Announce Milk Origin Verification Solution
by Picarro
Posted: Thursday, April 15, 2010 at 2:12PM EDT

Until now, the only authentication for milk origin was a bar code on a container. Picarro and IsoForensics are announcing at the Food Safety Summit the world's first Milk Origin Verification Solution (MOVS) for the food and beverage industry.


 York, PA-Area Grocery Prices Tick Up, Especially Dairy
by Christina Kauffman, The York Dispatch
Posted: Wednesday, April 14, 2010 at 3:42PM EDT

The York Dispatch conducts a price comparison at four area stores every October and April, pricing a sample of 17 commonly purchased items -- ranging from staples such as milk to local favorites such as Martin's Potato Chips and Turkey Hill ice cream.


 Take A Cheese Course In Queso de Guia
by Max Shrem, Slash Food
Posted: Wednesday, April 14, 2010 at 3:42PM EDT

The mere smell of a cheese can indicate its pastoral origins. So, when inhaling the deep floral, fruity aroma of Queso de Guía, a semi-aged sheep's milk cheese, it's no wonder that the experience is like breathing in the fragrance of pastures on Gran Canaria, one of the Canary Islands, where the cheese is produced.


 Nestle USA Creates Oakland, CA Direct Store Delivery Unit
by Steven E.F. Brown, San Francisco Business Times
Posted: Wednesday, April 14, 2010 at 3:42PM EDT

Food company Nestlé USA created a new direct store delivery unit based in Oakland, CA. Tony Sarsam, who used to work for Dreyer’s Grand Ice Cream (another Nestlé unit), will run the new division. The new business unit will handle delivery for a number of Nestlé brands, including Digiorno pizza and California Pizza Kitchen and also ice cream brands like Edy’s and Häagen-Dasz made by Dreyer’s.


 The World's Best Cheddar & Boston's Comfort Food Diva Collaborate
by Cabot Creamery Cooperative
Posted: Wednesday, April 14, 2010 at 3:42PM EDT

"Nothing says great 'cheese' like Cabot Creamery Cooperative's cheddar," thought Stephanie Sokolove, owner and chef of two popular Boston-based restaurants, Stephanie's on Newbury and Stephi's on Tremont. Considering that the restaurants use about 150 pounds of Cabot's award-winning cheese a week on comfort food dishes, it makes perfect sense for the two organizations to team-up on recipes and special events for New England's consumers. And, today the two organizations announced that these tasty co-marketing initiatives will begin!



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