Industry Insights
- December 30, 2024
Significant challenges as well as exciting opportunities for the food manufacturing industry defined the year 2024 for food processors.
From supply chain challenges to an evolving regulatory landscape, food processors were forced to create efficient processes and utilize the best tools and ingredients in order to meet consumers’ demands.
But above all, one topic was at the forefront of food processors’ minds throughout the year: food safety. Food safety remained a top priority for every manufacturer in the industry, with several key trends and events shaping the industry's approach to ensuring product safety.
- December 05, 2024
Stay ahead of the curve with the latest advancements in dairy processing sanitation. As Jason Huff, commercial executive director at Nelson-Jameson, points out, “... manufacturers have responded to the increasing complexity of foodborne illness challenges by developing products that meet the evolving regulatory landscape. As a result, the dairy industry now relies on sanitizers that are specifically designed to combat a broader spectrum of pathogens, ensuring a safer and more hygienic production environment.”
- November 25, 2024
What We Learned at the Fall 2024 Dairy Sustainability Conference
Nearly 400 from the dairy industry gathered in Minneapolis last week for the 2024 Dairy Sustainability Alliance Fall Meeting. And while dairy sustainability is evergreen, the first-ever sell-out crowd proved that the topic has never been more critical than it is today.
The fall gathering featured a day filled with sessions from dairy industry experts and leaders, and the Nelson-Jameson team was in attendance to participate in the discussions that will help shape the future of dairy sustainability and solutions.
We had an incredible time at the summit where attendees learned ways to evolve their strategies along with the evolution of dairy sustainability itself. Below are
- May 22, 2024
Article published by New Hope Network | by Dawn Reiss | May 20, 2024
Strengthening Organic Enforcement rules has caught many companies off guard—find out if your business must now be certified
Wendy Johnson, director of safety and corporate compliance at Nelson-Jameson, played a crucial role in ensuring her company complied with the new Strengthening Organic Enforcement (SOE) regulations from the U.S. Department of Agriculture. Initially, Johnson believed that Nelson-Jameson would be exempt from these requirements, acting as a distribution entity, not a processor. However, after consulting with other experts, she recognized
- October 12, 2023The next generation has exciting opportunities ahead, and can benefit from technological advancements, developments in food safety, and an ever-expanding menu of dairy product innovations. At the same time, our young leaders also face many new challenges from unpredictable consumer preferences to economic and supply chain concerns. Mentorship can help them make the most of their opportunities and learn to navigate challenges like seasoned pros.
- September 22, 2023
by Steve Funk | Senior Cheese Technologist at Nelson-Jameson
Cultures and enzymes are biological catalysts for dairy product production, but they’re also catalysts for the dairy industry as a whole. These hard-working elements work quietly behind the scenes to strengthen the industry’s brand reputation, increase dairy product market share, and delight consumers.
As the industry continues to adapt to changes and face new and long-standing challenges, cultures and enzymes help dairy advocates respond with answers. The trend toward plant-based alternatives is answered with vegetarian enzymes. Interest in health and wellness is answered with cultures that stimulate the probiotic benefits of yogurts, kefirs, and other cultured dairy. Here are five ways that cultures and enzymes are helping dairy processors.
Consumer Trends: Year after year, dairy processors aim to strike a balance between tradition and innovation. Consumers
- April 10, 2022
Nelson-Jameson is a proud member of the Innovation Center for US Dairy. The Center and its members have a common goal “to advance a shared social responsibility platform and demonstrate U.S. dairy’s collective commitment to provide the world responsibly produced dairy foods that nourish people, strengthen communities and foster a sustainable future.”
Nelson-Jameson and the Center have a combined passion for furthering food safety in our nation. Recently, the Center published a terrific food safety resource for the dairy industry that includes numerous Spanish language materials. Resources to take advantage of include: interactive training courses for artisan ice cream and cheesemakers, food safety plan writing assistance, training support, pathogen guidance documents, and much
- November 07, 2021
Published with IDFA International Dairy Foods Association
by
- December 04, 2020
A light snow falls on a cold December afternoon. Up pulls the delivery person with a parcel for you. As you eagerly await them to make their way up to the entryway, you can’t
- August 19, 2020
Have you heard the term Annatto before? You're probably wondering if it's a fun tropical island you can travel to, or maybe even an article of clothing you can wear, but really, it's something that is more prevalent in your daily life than you had imagined.
Annatto is a type of food coloring made from the seeds of the achiote tree. It ranges from yellow to red-orange in hue, depending on the application and dosage rate, and is a staple in the food and beverage industry. It is also considered a staple in the dairy industry because it is stable, economical, and comes in a wide variety of forms, including powder, paste, liquid, and essential oils, making it applicable for use in
