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Dairy Processing 101


The US dairy processing industry is facing regulatory, technology, competitive and economic pressures that are almost overwhelming. Keeping current on all these challenges and potential opportunities can make getting up-to-speed difficult. Some regulatory challenges include FDA’s Food Safety Modernization Act (FSMA) which has driven updates in the Grade “A” Pasteurized Milk Ordinance (PMO) as well as the USDA AMS Dairy Plant Survey and Grading Program that impact all dairy processing operations. Private third-party certification systems such as Safe Quality Foods (SQF), British Retail Consortium (BRC) and FSSC22000 have incorporated the regulatory changes into their food safety codes. In addition, new dairy ingredients require more sophisticated technology, processing equipment and operational staff. Competitive challenges include plant-based products that mimic dairy products.Being successful in the modern dairy world requires a thorough and detailed knowledge of technology, regulatory requirements, competitive products and how to leverage dairy’s image as producing nutritional advantageous food with consumer’s positive views.

Join EAS Consulting Group’s Allen Sayler, Senior Director for Food Consulting Services and members of his expert Dairy team for a four-part virtual short course on Dairy Processing 101, beginning October 15, 2020.

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