California Ag Network

Tag: California Dairy Innovation Center

  • Federal Funds Awarded on Behalf of West Coast Dairy Businesses

    Over $11 million in grant funding has been released by the U.S. Department of Agriculture through the Agricultural Marketing Service (USDA AMS) to support dairy producers and businesses through the Dairy Business Innovation Initiatives (DBI) initiative. The allocation of $690,000 will strengthen small and mid-sized dairy businesses and university pilot plants in California, Oregon, and Washington – all served by the Pacific Coast Coalition – Dairy Business Innovation Initiative (PCC-DBII).

    “We anticipate a quick turnaround in distributing these funds so the awardees can see results,” said PCC Director Carmen Licon Ph.D. “Based on applications submitted in the recent Fall 2025 cycle, these resources will help dairy processors in the development, production, marketing, and distribution of dairy products,”

    According to Project Co-Director and “Cowkeeper” Susan Pheasant, PhD., many generational farms and new innovators will now be able to better produce cheese, ice cream, and additional higher value dairy products.

    Hosted by California State University, Fresno, The PCC-DBII is funded through the USDA Agricultural Marketing Service and is a collaboration with Cal Poly San Luis Obispo, Chapman University, Oregon State University, Oregon Dairy Council, Washington State University, and the California Dairy Innovation Center. For more information: https://www.dairypcc.net or nancyvanleuven@gmail.com.

    PCC grantee Cottage Hill Creamery goat milk products (Beavercreek, OR)

  • Dairy Products, Process & Packaging Innovation Conference on the California Coast

    The California Dairy Innovation Center (CDIC) has released the final program of the Dairy Products, Process & Packaging Innovation Conference, Feb. 24-26, at the Cliffs Resort in Shell Beach, Calif.

    The conference, organized by CDIC in collaboration with Cal Poly San Luis Obispo, promises an unparalleled opportunity for dairy processors to immerse themselves in the latest insights shaping the future of the industry. This year’s program will bring together global thought leaders, cutting-edge researchers, and seasoned industry executives to explore the trends, technologies, and consumer drivers transforming dairy. From global market outlooks with Innova, Rabobank and McKinsey to deep dives on health and wellness from UC Davis experts, attendees will gain forward-looking perspectives essential to staying competitive. High-impact sessions on protein innovation, international product breakthroughs, and emerging process technologies will be presented by California researchers and innovators. Panels and presentations showcase the expertise of leaders from DFA, Clover Sonoma, Leprino, Hilmar, Tetra Pak, Dairy Management Inc., and more.

    Designed to spark ideas and accelerate innovation, the conference offers unmatched networking and tabletop sessions. With focused conversations on export opportunities, hot topics in processing, and the latest work from California’s rising dairy research innovators, this is the must-attend event for anyone committed to advancing dairy products, processes, and packaging.

    This year also marks the 40th anniversary of the founding of the Dairy Products Technology Center at Cal Poly San Luis Obispo. Join the celebration of four decades in advancing dairy science, innovation, and industry partnerships. A dinner reception will bring together alumni, industry leaders, faculty, students, and friends to honor the legacy of the center and look ahead to the future of dairy innovation. More information and registration are available here.

    The Shell Beach Conference programs are organized by the California Milk Advisory Board’s CDIC, with partial funding and contributions by the USDA’s Pacific Coast Coalition Dairy Business Innovation Initiative (hosted by Fresno State), industry sponsors and the CMAB. Programs are subject to change. For more info about the CDIC and its educational opportunities, contact Veronique Lagrange (vlagrange@cmab.net).

    About the California Dairy Innovation Center

    The California Dairy Innovation Center (CDIC) coordinates pre-competitive research and educational training in collaboration with industry, check-off programs, and research/academic institutions in support of a common set of innovation and productivity goals. The CDIC is guided by a Steering Committee that includes Dairy Farmers of America, California Dairies Inc., California Dairy Research Foundation, California Milk Advisory Board, Cal Poly San Luis Obispo, Dairy Management Inc., Fresno State University, Hilmar Cheese, Leprino Foods, and UC Davis. More info at: https://www.cdic.net/.

    About Real California Milk/California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world. Connect with the CMAB at RealCaliforniaMilk.com.

  • California Dairy Short Course Training Opportunities for 2026

    The California Dairy Innovation Center (CDIC) has released the schedule for short courses and events as a part of its 2026 training program series for processors, producers, entrepreneurs, and students. The courses, which have no pre-requisites, will be held at a variety of California locations and are open to all participants. The schedule includes:

    Dairy 101: Dairy Basics & Sanitation Best Practices – March 18, 2026 – Petaluma Hotel, Petaluma, Calif.

    This introductory course provides a practical overview of dairy fundamentals, with a focus on sanitation best practices essential to product quality and food safety. Participants will gain a clear understanding of core dairy processes, hygiene standards, and regulatory considerations that support safe, efficient, and high-quality dairy operations. To register please send your name, organization name, title and contact information to: nvanbuskirk@cmab.net. This is a free course for California processors and partners. Check the CDIC Training & Education page for more information.

    Advanced Dairy Unit Operations – April 7-8, 2026 – Cal Poly San Luis Obispo, Dairy Products Technology Center, San Luis Obispo, Calif.

    This course provides an in-depth exploration of advanced unit operations used in modern dairy processing. Participants will deepen their understanding of process design, optimization, and control, with a focus on improving efficiency, product quality, and operational performance across dairy manufacturing systems. Check for program and registration information at: https://dairy.calpoly.edu/short-course-symposia.

    Frozen Dairy Desserts: Hands-On Innovation – May 6-7, 2026 – Cal Poly San Luis Obispo, Dairy Products Technology Center, San Luis Obispo, Calif.

    This course focuses on active participation, hands-on experiences in the pilot plant, but also explores the science and technology behind innovative frozen dairy desserts, including high protein ice cream, hydration pops, clean label formulations and on-trend ingredients. Participants will gain insight into formulation, processing, and quality considerations, with an emphasis on ingredient functionality, texture development, and consumer-driven innovation. Program and registration information coming soon at: https://dairy.calpoly.edu/short-course-symposia.

    Dairy 301: Milk Membrane Filtration Techniques – May 7, 2026 – Fresno State University, Fresno, Calif.

    This popular Dairy 301 course is focused on advanced milk membrane filtration techniques where industry experts will share insights on emerging technologies, equipment, and processing methods, highlighting practical applications and innovations shaping modern dairy processing. The class is taught by industry experts and features demonstrations and is free for California processors and partners. To be included on registration list, send your contact information early to nvanbuskirk@cmab.net.

    Check the CDIC Training & Education page for program information coming soon.

    Fermented Milks, Yogurts, & Dairy Products – June 15-16, 2026 – UC Davis, Davis, Calif.

    Hosted by UC Davis, this two-day course examines the science and production of fermented dairy products, including cultured milks and yogurts, covering fermentation principles, culture selection, processing techniques, and quality considerations that drive product consistency, functionality, and consumer appeal. The class is suitable for product developers, personnel in operations and quality control, scientists and nutritionists. To pre-register please send your name, organization name, title and contact information to: nvanbuskirk@cmab.net . Check the CDIC Training & Education page for program and registration information.

    Cheesemaking 101 – June 17-18, 2026 – Cal Poly San Luis Obispo, Dairy Products Technology Center, San Luis Obispo, Calif.                                                                                                                                                         

    Hosted by the Cal Poly Dairy Products Technology Center, this two-day course features cheesemaking experts. Participants will gain hands-on experience and practical knowledge of cheesemaking techniques, processes, and best practices, building a strong foundation in both the art and science of cheese production. Program and registration information can be found at: https://dairy.calpoly.edu/short-course-symposia.

    Hands On With Fresh Ethnic Cheeses – June 30, 2026 – Chapman University, Orange, Calif.

    This first interactive course will explore the production of fresh ethnic cheeses. Participants will gain hands-on experience working with diverse cheese varieties, learning traditional techniques, ingredient selection, and flavor development from experienced cheesemaking professionals. Check https://www.chapman.edu/scst/graduate/ms-food-science/food-science-short-courses/ for program and registration information.

    Best Practices in R&D & Concept Ideation – July 29-30, 2026 – Cal Poly San Luis Obispo, Dairy Products Technology Center, San Luis Obispo, Calif.                                                                                                                    

    Hosted at Cal Poly Dairy Products Technology Center, this course features two days of learning and hands-on experience from experts sharing best practices. This course will also provide a practical framework for research and development, focusing on effective concept ideation and innovation strategies. Individual coaching sessions are also available as part of the popular program. Check the CDIC Training & Education page for registration information, program to be released in April 2026. To pre-register please send your name, organization name, title and contact information to: nvanbuskirk@cmab.net.This course is free for California processors and partners.

    Crafting The Perfect Creamer: Formula To Foam – TBD August 2026 – Chapman University, Orange, Calif.   

    This course explores the science and artistry behind creating the ideal coffee creamer. Participants will learn formulation strategies, ingredient functionality, and processing techniques that influence flavor, texture, and foam stability, gaining practical insights for product development. Check the CDIC Training & Education page for registration information.

    High Protein Dairy Products – September 8-9, 2026 – Cal Poly San Luis Obispo, Dairy Products Technology Center, San Luis Obispo, Calif.

    This two-day course will include expertise from subject matter specialists sharing the formulation, processing, and quality considerations of high-protein dairy products. Participants will gain practical knowledge to develop innovative, protein-rich dairy products offerings. Program and registration information coming soon at: https://dairy.calpoly.edu/short-course-symposia.

    Advanced Cheesemaking – October 6-7, 2026 – Cal Poly San Luis Obispo, Dairy Products Technology Center, San Luis Obispo, Calif.

    This two-day course provides an in-depth exploration of advanced cheesemaking techniques. Participants will learn from experienced cheesemaking professionals, gaining hands-on experience and practical knowledge to master complex processes, enhance product quality, and innovate in specialty cheese production. Program and registration information can be found at: https://dairy.calpoly.edu/short-course-symposia.

    Tharp & Young “On Ice Cream” – (TBD) November 2026 – Chapman University, Orange, Calif.     

    This engaging course will be led by Tharp & Young, exploring the science, artistry, and innovation behind ice cream. Participants will gain insights into formulation, processing, texture, and flavor development, with practical guidance to create high-quality, consumer-appealing frozen dairy desserts. Check the CDIC Training & Education page for registration information.

    Short Course and conference programs are co-organized with California Milk Advisory Board’s CDIC, with partial funding and contributions from Dairy Management Inc., the USDA’s Pacific Coast Coalition Dairy Business Innovation Initiative (hosted by Fresno State) and the CMAB. Programs are subject to change. For more info about the CDIC and its educational opportunities, contact Veronique Lagrange (vlagrange@cmab.net).

  • John Talbot to Retire from California Milk Advisory Board, New CEO Selected

    The California Milk Advisory Board (CMAB) announced that CEO John Talbot will retire by the end of 2025 after more than a decade of leadership of the dairy marketing organization. Bob Carroll, CMAB’s current Vice President of Business Development, has been selected as his successor.

    The decision, communicated during the March CMAB Board of Directors meeting, marks the end of a term highlighted by growth in dairy innovation and expansion in export markets as well as a focus on leveraging California dairy farmer leadership in sustainability as a point of differentiation.

    Talbot joined the CMAB in 2014 and guided a multi-year evolution of the organization – implementing operational efficiencies and prioritizing a shift in mindset, driven by data, from a commodity orientation to a focus on building a culture of innovation. He articulated a new vision for the CMAB, to “Nourish the World with the Wholesome Goodness of Real California Milk” and put the people and processes in place to bring that vision to life, including hiring Bob Carroll to lead a team focused on retail, foodservice and international business development.

    During his tenure, he envisioned and directed the creation of the California Dairy Innovation Center, supporting innovation at the product, processing and packaging level by tapping into California’s existing college and university systems and the Real California Milk Excelerator innovation competition, now in its sixth year, which has supported more than 50 startups using dairy ingredients in value-added brands. Under his leadership, CMAB expanded international market focus, adding personnel and shifting financial resources to grow export distribution of Real California Milk products to more than 580 items across at least a dozen countries. During this time, fluid milk exports were up 64 percent, and cheese exports expanded by 51 percent. To streamline focus and budgets, Talbot consolidated offices, retired the Real California Cheese seal and oversaw a shift in communications focus from national to local and an increased concentration on digital and social media.

    “John has a deeply strategic mindset, which has served our industry well. His focus on collaboration, team building and innovation has established a solid foundation for the CMAB’s future,” said CMAB Board Chairman, Noel Rosa.

    “It has been an honor leading the CMAB and serving our dairy community. After 11 years of market evolution, industry challenges, and organizational adjustments, I’m extremely proud of the team we’ve built and what we’ve achieved together. I’m confident in the CMAB’s direction today and the plan in place for future success under Bob’s leadership,” said Talbot.

    Carroll joined CMAB in 2015 with a wealth of domestic and international consumer brand experience including leadership of international strategy and development efforts for Blue Diamond Growers and brand management for Kraft Foods. A U.S. Army veteran, Carroll’s strong leadership skills and expertise in brand marketing, corporate strategic planning and international market development helped to build a Business Development team focused on growth for California dairy at retail, in foodservice and across export markets in Mexico, Latin America, and Asia.

    “I accepted my position at CMAB ten years ago for two reasons: first, I knew I wanted to continue working on behalf of California farmers, and second because of the trust and respect I have for John Talbot,” said Carroll. “Over the last ten years, that respect and admiration has grown exponentially. John is a strategic leader and team-builder who is deeply dedicated to our mission and truly cares about people. Under his leadership, our organization has built a foundation of excellence and results that I’m excited to build upon. With our dairy farmers at the center of everything we do, processors who are increasingly willing to invest in innovation and the future, our passionate and professional team, and consumers who are increasingly returning to real dairy, I could not imagine a better place to serve in leadership.”

    Talbot and Carroll will work closely together during the transition period with Carroll assuming the role of CEO at the CMAB’s May board meeting. Talbot will continue at a reduced capacity over the balance of the year working on a variety of strategic projects.

    The CMAB was founded in 1969 by the state’s dairy farmers. An instrumentality of the California Department of Food and Agriculture, the CMAB continues to be funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

  • California Dairy Short Course Training Opportunities and Conference For 2025

    The California Dairy Innovation Center (CDIC) has released the schedule for short courses and events as a part of its 2025 training program series for processors, producers, entrepreneurs, and students. The courses, which have no pre-requisites, will be held at a variety of California locations and are open to all participants.

    The schedule of courses includes:

    Products, Process & Packaging Innovation Conference – February 18-20, 2025 – Cliffs Resort & Spa, Shell Beach, Calif.
    In collaboration with Cal Poly San Luis Obispo and the Pacific Coast Coalition, this conference highlights advancements in dairy product innovation. This event will focus on dairy marketplace innovation, recent enhancements made to dairy processing and packaging and improved marketing as presented by today’s leaders and entrepreneurs as they share their insight and experience in today’s dairy industry.

    More information and registration are available here.

    Buttermaking & Milk Fat Fundamentals – March 12, 2025 – Cal Poly San Luis Obispo, Dairy Products Technology Center, SLO, Calif. This one-day course will combine lectures and hands-on learning focused on buttermaking processes and milk fat technology. Innovation in the sector will featured in addition to solid training on fundamentals. Registration will be posted here.

    Dairy Products & Processing 201 – April 24, 2025 – Petaluma area, Calif. A one-day introduction to processes used to formulate dairy products, with in-depth review of regulations, packaging and claims. This is a free program open to all California-based processors, academia and supply chain partners.Registration will be posted here.

    Frozen Desserts – May 20-21, 2025 – Cal Poly San Luis Obispo, Dairy Products Technology Center, SLO, Calif.
    A two-day deep dive into frozen dessert formulations, which will include 100% hands-on pilot plant demos and prototyping. The focus will be on innovative products: no sugar added, high protein, cottage cheese ice cream, “boozy” frozen desserts, ethnic flavors and more. Registration will be posted here.

    R&D Best Practices – June 17-19, 2025– Cal Poly San Luis Obispo, Dairy Products Technology Center, SLO, Calif.
    This three-day program will feature lectures and is focused on process and helpful tools for research and development, featuring best practices for dairy products. Ideal for QA, R&D and operations – entry and junior level. Check the CDIC Training & Education page for registration information.

    Exploring Cooking & Acid-Set Cheeses – October 7-8, 2025– Cal Poly San Luis Obispo, Dairy Products Technology Center, SLO, Calif. Two days of hands-on cheesemaking workshops, which will focus on acid-set cheeses and their culinary uses. This new program will feature a variety of fresh and other cheeses used in food service and processed foods applications with a global flair, from fromage frais to paneer. Check the CDIC Training & Education page for registration information.

    Short Course and conference programs are co-organized with California Milk Advisory Board’s CDIC, with partial funding and contributions from Dairy Management Inc., the USDA’s Pacific Coast Coalition Dairy Business Innovation Initiative (hosted by Fresno State) and the CMAB. Programs are subject to change. For more info about the CDIC and its educational opportunities, contact Veronique Lagrange (vlagrange@cmab.net).

    About the California Dairy Innovation Center

    The California Dairy Innovation Center (CDIC) coordinates pre-competitive research and educational training in collaboration with industry, check-off programs, and research/academic institutions in support of a common set of innovation and productivity goals. The CDIC is guided by a Steering Committee that includes California Dairies Inc., California Dairy Research Foundation, California Milk Advisory Board, Cal Poly San Luis Obispo, Dairy Management Inc., Fresno State University, Hilmar Cheese, Leprino Foods, and UC Davis. More info at: https://www.cdic.net/.

    About Real California Milk/California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world. Connect with the CMAB at RealCaliforniaMilk.com, Facebook, YouTube, Tik Tok, Instagram, X and Pinterest.

  • Dr. Ty Wagoner Welcomed As Senior Manager Of California Dairy Innovation Center

    The California Milk Advisory Board’s California Dairy Innovation Center (CDIC) has announced the addition of Dr. Ty Wagoner as Senior Manager, a new position at CDIC.

    Dr. Wagoner brings over 10 years of experience in dairy products research and innovation to the role. He got his start as a trained chef at the California School of Culinary Arts before obtaining his BS, MS, and PhD in Food Science from North Carolina State University. His career includes dairy ingredients research at NC State, two years working with Fonterra’s R&D Center (NZ) as a part of the Transforming the Dairy Value Chain Primary Growth Partnership, and a stint leading ingredient innovation in the precision fermentation industry. Dr. Wagoner’s extensive background includes the formulation of new beverages, snacks, cheese products and novel ingredients. He also led strategic initiatives and worked extensively cross-functionally with R&D and operations teams.

    “Ty’s proven record of driving innovation and his deep understanding of the dairy technology landscape make him an invaluable addition to the CDIC team,” said John Talbot, CEO of the California Milk Advisory Board. “This new position will play a pivotal part in our expanding innovation ecosystem.”

    As Senior Manager, Wagoner will help guide CDIC’s initiatives to support processors and entrepreneurs; develop projects focused on product, process and packaging innovation; and collaborate with CDIC’s partnering academic institutions.

    “I’m honored to join the CDIC and contribute to its mission of advancing the dairy industry through innovation,” said Wagoner. “I’m enthusiastic about the industry’s potential and look forward to collaborating with the team to grow opportunities identified for the dairy processing community in California.”

    Dr. Wagoner’s appointment underscores CDIC’s dedication to recruiting and developing top-tier talent to drive progress and innovation within the dairy industry, providing technical support to processors and entrepreneurs, and strengthening academic institutions in the state. Information about the California Dairy Innovation Center and its initiatives is available at cdic.net.

    California is the nation’s leading milk producer, and makes more butter, ice cream and nonfat dry milk than any other state. California is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which certifies they are made with milk from the state’s dairy farm families who lead the nation in sustainable farming practices.

    About Real California Milk/California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department   of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

    About California Dairy Innovation Center

    The California Dairy Innovation Center coordinates pre-competitive research and educational training in collaboration with industry, check-off programs, and research/academic institutions throughout the state of California in support of a common set of innovation and productivity goals. A virtual organization created by the California Milk Advisory Board, the CDIC is guided by a Steering Committee that includes California Dairies Inc., California Dairy Research Foundation, California Milk Advisory Board, Cal Poly San Luis Obispo, Dairy Management Inc., Fresno State University, Hilmar Cheese, Leprino Foods, and UC Davis. The CDIC is primarily funded by California dairy producers through the California Milk Advisory Board.

  • California Dairy Innovation Center Announces 2024 Conference & Schedule For Hands-On Dairy Products Education

    The California Dairy Innovation Center (CDIC) announced the latest short courses to be offered in 2024, as well as dates for the second Dairy Products, Processing, and Packaging Innovation Conference.

    The Dairy Products Processing and Packaging Innovation Conference returns to Shell Beach, Calif., February 27-29, 2024. The conference will feature presentations on packaging innovation by McKinsey & Company and dairy industry leadership panels. This year’s program will focus on sustainability advances at the dairy plant level and throughout the supply chain. The detailed program and speakers is available at: https://dairy.calpoly.edu/short-course-symposia Registration is now available at:  https://calpoly.irisregistration.com/Site/Dairy-Innovation-Conference-2024 CDIC is proud to collaborate with Cal Poly, San Luis Obispo to organize this event, with support from the Pacific Coast Coalition, Dairy Management Inc., and the California Dairy Research Foundation.

    The CDIC will offer eight workshops and hands-on training programs in 2024. The first short course, “Coffee, Tea, and Creamers: The Science and Art of Milk Ready-to-Drink Beverages” will focus on beverage formulation, and will be held January 16-17, 2024 at Chapman University in Orange, Calif. This new course will feature presentations by product development experts, as well as industry representatives from Nestlé, Chobani, Torani and more. The course will also include hands-on training, demonstrations, and ample networking opportunities. There are no pre-requisites required for this course, which is ideal for marketing personnel, as well as for entrepreneurs and established beverage processors. Registration is open at www.chapman.edu/coffeeteacreamers.

    A variety of advanced and expanded learning opportunities will be available throughout the year, including:

    • Hispanic and Mediterranean Cheeses, March 26-27, 2024 Cal Poly, San Luis Obispo
    • Dairy 101 and Value-Added Milks, April 2024, final date and location to be confirmed
    • Advanced Unit Operations and Dairy Economics, May 14-15, 2024 Cal Poly, San Luis Obispo
    • Fermented Milks, Yogurts & Probiotics, June 20-21, 2024, UC Davis, Davis
    • Advanced Cheesemaking, July 16-17, 2024, Cal Poly, San Luis Obispo
    • Innovation Workshop and State of the Industry, September 12, 2024, Fresno State

    For more information about the CDIC and its educational opportunities, contact Veronique Lagrange at vlagrange@cmab.net or visit www.cdic.net.

    California is the nation’s leading milk producer, and produces more butter, ice cream and nonfat dry milk than any other state. California is the second-largest producer of cheese and yogurt. California milk and dairy foods can be identified by the Real California Milk seal, which indicates they are made with milk from the state’s dairy farm families.

    About the California Dairy Innovation Center
    The California Dairy Innovation Center (CDIC) coordinates pre-competitive research and educational training in collaboration with industry, check-off programs, and research/academic institutions in support of a common set of innovation and productivity goals. The CDIC is guided by a Steering Committee that includes California Dairies Inc., California Dairy Research Foundation, California Milk Advisory Board, Cal Poly San Luis Obispo, Dairy Management Inc., Fresno State University, Hilmar Cheese, Leprino Foods, and UC Davis.

    About Real California Milk/California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube,Twitter, Instagram and Pinterest.

  • California Producers, Processors Awarded $300,000 in Dairy Business Innovation Initiative Grants

    The California Dairy Innovation Center (CDIC) announced five California winners of Dairy Business Innovation Initiative grants by the Pacific Coast Coalition, the USDA-funded Initiative hosted by Fresno State University supporting dairy product, process and packaging innovation. The winners include Capstone Ranch/Wonder Cow (Madera County), Central Coast Creamery (San Luis Obispo County), Foggy Bottom Boys (Humboldt County), Schoch Family Farmstead (Monterey County) and Weststeyn Dairy Farm (Glenn County).

    The grants are the first in the $1.8 million DBII award from the USDA that created the Pacific Coast Coalition to support dairy businesses in California, Oregon and Washington in the development, production, marketing, and distribution of dairy products. These are supplemented by additional phases of funding (2022-2025) totaling over $20 million announced in November by USDA. A second round of funding, which will award around $4 million in grants from $50k to $1 million, will be announced this month.

    For Cal Poly Dairy Science graduate Rob Diepersloot, founder of WonderCow, Inc. the award will focus on pilot-scale testing of the feasibility and regulatory applications for an innovative dairy-based beverage. Diepersloot said, “We started WonderCow in order to harness the functional ingredients that dairy has to offer and bring them to families in an easy and practical way. This grant will provide much support to accelerate our path to market and add considerable value; not only to our milk-based product, but more importantly, to the families who will benefit from the health factors it will bring.”

    “Receiving this grant will kick start a chain of events that promises an overall increase in our company’s revenue and will benefit our employees and all of our dairy partners,” said Reggie Jones, owner of the Paso Robles-based Central Coast Creamery. “The grant will enable us to purchase processing equipment to increase our production capacity by 40%, which translates to more income for our dairy partners. This also has a significant impact on the local economy.”

    Cody Nicholson Stratton, key partner of Foggy Bottom Boys applied for funding to purchase equipment to manufacture a value-added milk product from the farm’s milk. “Being able to create extra revenue from a portion of our total milk volume will ensure that our farm remains financially sustainable and operational,” Stratton said. “We are consistently asked where our milk goes. This farmstead product line will offer our customers more ways to engage with our brand/business. We are excited to be able to offer our dairy with our family branded label.”

    As one of the last dairies on the Central Coast of California, Schoch Dairy knows well the challenges of small-scale dairy production. Schoch received an award for equipment to produce new European style cheeses and butter products that are not common in California. “We believe this will be a major step that moves us from a local into a regional supplier of innovative farmstead dairy products as well as demonstrating the viability of a smaller-scale dairy operating profitably,” said Beau Schoch, third generation dairy farmer, engineer and project manager for the project. “Schoch Family Farmstead would like to lead the way in our region thanks to this grant.”

    The grant will allow Weststeyn Dairy Farm to study the feasibility of high-pressure processing (HPP). Stephen Weststeyn, third generation farmer said, “I studied dairy processing at Cal Poly, San Luis Obispo, with the dream of making dairy products someday from our milk on our farm. The dairy industry is in desperate need of innovation. There is a window of opportunity here in the U.S. to apply new technologies to milk and milk packaging to reset milk’s image. Applying the HPP process to milk gives the opportunity to not only to refresh milk’s image, but it also allows the opportunity to create a better, fresher tasting product, improve shelf life, and open milk to a new field of possibility and development with functional beverages.”

    Funded through the U.S. Department of Agriculture, Agricultural Marketing Service, DBII program funded initiatives focus on product, process and packaging innovation and serve to:

    • Diversify dairy product markets to reduce risk and develop higher value uses for dairy products.
    • Promote business development that diversifies farmer income through processing and marketing innovation.
    • Encourage the use of regional milk production.

    The grants are the first in the $1.8 million DBII award from the USDA that created the Pacific Coast Coalition to support dairy businesses in California, Oregon and Washington in the development, production, marketing, and distribution of dairy products. These were supplemented by additional phases of funding (2022-2025) totaling over $20 million announced in November by USDA.

    “The continued investment in dairy innovation at both the farm and plant level will help take our industry to the next level,” said John Talbot, CEO of the California Milk Advisory. “And CMAB’s California Dairy Innovation Center was instrumental in this grant process and has resources to guide qualified California dairy businesses to take full advantage of these opportunities.”

    “We appreciate Fresno State University, host of the DBII grant,” said Talbot. “The dedication of Dr. Carmen Licon and Dr. S. Pheasant and the administrators and grant staff at Fresno State have moved this initiative forward in a significant way and created a smooth pathway for grants to start making a difference.”

    The CDIC’s Steering Committee, which includes representatives of California Dairies Inc., California Dairy Research Foundation, California Milk Advisory Board, Cal Poly San Luis Obispo, Dairy Management Inc., Fresno State University, Hilmar Cheese, Leprino Foods, and UC Davis assisted in the thorough review process and recommended funding applications based on objective criteria.

    Grants are available to anyone operating a dairy farm or dairy processing plant in California that focus on product, process, packaging innovation for dairy manufacturing. This includes feasibility studies and workforce training. Proposals can include requests for funding for qualified equipment, feasibility studies, innovation in packaging as well as training of the workforce. This is a reimbursement program with applicants reimbursed upon presentation of invoices/receipts for approved projects. Grants are available to qualified applicants throughout California. For more information on upcoming grants, please contact CMAB’s California Dairy Innovation Center: vlagrange@cmab.net.

    About the California Dairy Innovation Center
    The California Dairy Innovation Center (CDIC) coordinates pre-competitive research and educational training in collaboration with industry, check-off programs, and research/academic institutions in support of a common set of innovation and productivity goals. The CDIC is guided by a Steering Committee that includes California Dairies Inc., California Dairy Research Foundation, California Milk Advisory Board, Cal Poly San Luis Obispo, Dairy Management Inc., Fresno State University, Hilmar Cheese, Leprino Foods, and UC Davis.

  • California Dairy Innovation Center Releases Q1 2023 Schedule of Dairy Short Course Training Opportunities

    The California Dairy Innovation Center released its schedule of 2023 training programs for processors, producers, entrepreneurs, and students. The courses, which have no pre-requisites, will be held at a variety of California locations and are open to all participants.

    The preliminary schedule of courses includes:

    Coffee, Tea, and Creamers: The Science and Art of Milk in Beverages, which will take place January 10-11, 2023, at Chapman University in Orange County.

    “Attendees will learn to roast coffee, experiment with a variety of milk-containing tea and coffee products and processes and conduct many tastings of innovative products. Lectures will be featured from subject matter experts, industry consultants and faculty who will cover a wide range of topics, from cold brews to cream liqueurs, boba teas to ready-to-drink products with extended shelf-life,” said Dr. Anuradha Prakash, Professor of Food Science at Chapman University. “This course will be valuable to processors and entrepreneurs, coffee shops personnel, students, dairy producers and suppliers of flavors and ingredients to the sector. There are no pre-requisites, other than having a curious mind and a passion for innovation. Each attendee will benefit from networking opportunities between participants, and one-on-one time with instructors.”

    Early registration (through December 15th) is $75-450. More information is available at www.chapman.edu/CoffeeTeaCreamers.

    Better Process Control School is scheduled for January 17-20, 2023, at Chapman University in Orange County. This course applies to processors of low acid, retorted, aseptic and acidified foods and products packaged in metal or plastic cans, glass jars, and flexible pouches. Participants who earn a passing grade on required chapter tests are awarded a Certificate of Completion that indicates satisfactory completion of FDA and USDA-FSIS training requirements. This class is open to all in the dairy industry. Registration is $900. Additional information is available at https://www.chapman.edu/bpcs or by contacting Robyne Kelly at (714) 289-2040 or rokelly@chapman.edu.

    Unit Operations in Dairy Processing will be held February 8-9, 2023, at the Dairy Products Technology Center at Cal Poly in San Luis Obispo. This workshop focuses on the fundamentals and building blocks of dairy processing. Instructors include Cal Poly faculty and staff, industry representatives, equipment and process suppliers, expert consultants.

    “This course combines lectures with hands-on demonstrations in the pilot plant. It is a unique opportunity to view equipment and better understand processes behind the production of fluid milk products, cheese, milk concentrates and powders and even ice cream. Our instructors will combine lectures with practical demonstrations of fundamental principles and will showcase innovation from industry equipment suppliers.” says Katy Pankey, Manager, Creamery Production & Industry Short Courses at Cal Poly. “Whether participants are new to industry, wish to advance their careers or need a refresher, this course is sure to bring value.”

    This course does not require any pre-requisites and is recommended for production staff and plant operators, supervisors and team leaders wishing to upskill; technical and quality personnel; R&D and new product development personnel; and food entrepreneurs and students considering a career in the dairy processing sector. Participants who complete the course earn Cal Poly Certificates. Registration is $75-350 and preferred Cal Poly rates are available at area hotels. Additional program details and registration information is available at  https://dairy.calpoly.edu/short-course-symposia. Questions can be directed to klees@calpoly.edu.

    “We are pleased to offer such a robust schedule of educational opportunities at the start of the new year and plan additional short-courses in Q2,” said Veronique Lagrange, CDIC Director. “These sessions are created in collaboration with industry and are designed to meet the need for training in various areas of the state and for multiple product lines. Beyond processors, they also attract entrepreneurs and personnel from related sectors such as equipment, distribution, and ingredients. We are also offering special discounts for students.”

    Upcoming courses include: 

    Practical Cheesemaking: Feta, Fresh & Cream Cheeses (Spring 2023)Hosted in collaboration with Chico State, this course will be offered at Sierra Nevada Cheese Company in Willows, Calif.

    Advanced Cheesemaking (April 2023)Presented in collaboration with Cal Poly San Luis Obispo, this course will be offered at the Dairy Products Technology Center at Cal Poly San Luis Obispo, Calif.

    Hispanic Cheeses: Production, Characteristics and Utilization (June 2023)A collaboration between Cal Poly San Luis Obispo and Fresno State University, this course will be held at the: Dairy Products Technology Center, San Luis Obispo, Calif.

    Short Course and conference programs are co-organized with California Milk Advisory Board’s California Dairy Innovation Center, with partial funding and contributions from Dairy Management Inc., the USDA’s Pacific Coast Coalition Dairy Business Innovation Initiative (hosted by Fresno State) and CMAB. Programs are subject to change. For more info about the CDIC and its educational opportunities, contactvlagrange@cmab.net.

    About the California Dairy Innovation Center

    The California Dairy Innovation Center (CDIC) coordinates pre-competitive research and educational training in collaboration with industry, check-off programs, and research/academic institutions in support of a common set of innovation and productivity goals. The CDIC is guided by a Steering Committee that includes California Dairies Inc., California Dairy Research Foundation, California Milk Advisory Board, Cal Poly San Luis Obispo, Dairy Management Inc., Fresno State University, Hilmar Cheese, Leprino Foods, and UC Davis.

  • Pacific Coast Coalition Announces August 30th Application Deadline for Dairy Innovation Grants Up to $50,000

    The California Dairy Innovation Center (CDIC), the dairy innovation partner to the California Milk Advisory Board (CMAB), has announced the availability of first round of grants through Pacific Coast Coalition’s Dairy Business Innovation Initiative (DBII). Producers and processors can apply through August 30th for a maximum of $50,000 per application for initiatives supporting dairy businesses in the development, production, marketing, and distribution of dairy products.

    Funded through the U.S. Department of Agriculture, Agricultural Marketing Service, DBII program funded initiatives focus on product, process and packaging innovation and serve to:

    • Diversify dairy product markets to reduce risk and develop higher value uses for dairy products,
    • Promote business development that diversifies farmer income through processing and marketing innovation, and
    • Encourage the use of regional milk production.

    The grants are the first in the $1.8 million DBII award from the USDA that created the Pacific Coast Coalition to support dairy businesses in California, Oregon and Washington in the development, production, marketing, and distribution of dairy products.

    John Talbot, CEO of the California Milk Advisory Board said, “These grants offer a tremendous opportunity for producers and processors to think outside the box to prepare and launch bold innovation-focused projects that can have a transformative impact on our industry. And we’re just getting started. This is just the first set of grants and will be complimented with additional opportunities in the near future.”

    Grants are available to anyone operating a dairy farm or dairy processing plant in California but focus on product, process, packaging innovation for dairy manufacturing. This includes feasibility studies and workforce training. Dairy Business Innovation Initiatives must focus on one or more of the following areas:

    1. Developing new dairy value-added products, including among others, culturally diverse and ethnic value-added dairy products to meet evolving consumer trends in the region.
    2. Adapting current dairy products and creating new value-added products to meet evolving consumer “wants,” to meet both domestic and export demand trends.
    3. Developing new product lines and expanding the dairy product portfolio to meet domestic and/or export demand for fresh milk and milk products.
    4. Expanding milk usage beyond food and drink, for example packaging/films, edible products for companion animals, cosmetics, and other high-value segments. Note: Dairy producer(s) and/or processor(s) may need to partner with non-dairy entity(ies) to address this goal.
    5. Adding value to milk by increasing its intrinsic value through differentiation production system/feed additives for nutritional enhancement, and fractionation of components.
    6. Increasing the profitability of the sector through adoption of alternative processing technologies for value-added dairy products, optimization, and/or recovery of high-value co-streams.
    7. Creating future opportunities for value-added ingredients and nutritional powders, milk fat products, and specialty blends, and decreasing the dependence on commodity markets.
    8. Developing sustainability leadership through innovation in packaging, processing efficiencies, reduced losses/waste, and novel uses of co-products (net-zero dairy processing plants). Note: Dairy producer and/or processor applicant(s) may need to partner with non-dairy entity(ies) to address this goal).

    Proposals can include requests for funding for qualified equipment, feasibility studies, innovation in packaging as well as training of the workforce.1 This is a reimbursement program with applicants reimbursed upon presentation of invoices/receipts for approved projects. Grants are available to applicants throughout California, Oregon, and Washington.

    Applications must be submitted by 12:00 noon on August 30, 2022. The Request for Applications document is available online here at: Application Materials – Google Drive and includes all required forms and templates. Additional questions can be directed to dairypacificcoast@mail.fresnostate.edu or vlagrange@cmab.net.

    The CDIC is a partner of the Pacific Coast Coalition/Fresno State and serves as advisor in the grants review process. CDIC, and its Steering Committee, also guides and support the implementation of DBII programs that deliver hands-on technical assistance to dairy businesses, provide access to pilot plant and lab space/ equipment for product trials and innovation, offer practical training, fund research, and communicate innovation opportunities. Collaborators of the Fresno State-hosted DBII include Cal Poly San Luis Obispo, Cal Poly Humboldt, UC Davis, and Oregon State. The Pacific Coast Coalition is led by host California State University, Fresno and implements programs in partnership with CDIC and its collaborators.

    The USDA Dairy Business Innovation (DBI) Initiative supports dairy businesses in the development, production, marketing, and distribution of dairy products. DBI Initiatives provide direct technical assistance and grants to dairy businesses, including niche dairy products, such as specialty cheese, or dairy products derived from the milk of a dairy animal, including cow, sheep, and goat milk.

    California leads the nation in milk production and milk is the number one agricultural product in the state. California also is a leading exporter of dairy products. The Pacific Coast region is home to hundreds of dairy businesses that are well-positioned to serve the needs of growing markets in Asia and Latin America.

    1Additional information on the (a) program and (b) allowable expenses is available at: (a) https://www.ams.usda.gov/services/grants/dbi  (b) https://www.ams.usda.gov/sites/default/files/media/DBISpecificTermsandConditions.pdf

    About the California Dairy Innovation Center
    The California Dairy Innovation Center (CDIC) coordinates pre-competitive research and educational training in collaboration with industry, check-off programs, and research/academic institutions in support of a common set of innovation and productivity goals. The CDIC is guided by a Steering Committee that includes California Dairies Inc., California Dairy Research Foundation, California Milk Advisory Board, Cal Poly San Luis Obispo, Dairy Management Inc., Fresno State University, Hilmar Cheese, Leprino Foods, and UC Davis.