Carmen Licon-Cano, an experienced food engineer and dairy enthusiast, has joined Cal Poly’s College of Agriculture, Food and Environmental Sciences as the director of the Dairy Products Technology Center, overseeing the research and development of dairy products by Cal Poly students and faculty in partnership with industry professionals.
The Cal Poly Dairy Products Technology Center, located at the university’s dairy unit, offers research opportunities and short courses on developing dairy-related products for industry professionals. The center has active programs in research, outreach and training. The research program currently emphasizes cheese science and technology, dairy foods quality, dairy ingredients technology and novel process technologies. Students assist with research trials and are hired as assistants for the professional courses offered at the center throughout the year.
“The Dairy Products Technology Center is a place where you can innovate and think outside the box,” Licon-Cano said, “so I think research has to follow that trend and address the needs of the industry.”
Prior to joining Cal Poly, Licon-Cano was an assistant professor for six years in Fresno State University’s Food Science and Nutrition Department, teaching food product development. She earned a doctorate in agricultural sciences and engineering, specializing in dairy product development and aroma analysis, from the University of Castilla-La Mancha in Spain, and spent several years in in France for post-doctoral work.
Licon-Cano specializes in cheese making and the use of locally sourced ingredients. While at the University of Castilla-La Mancha, she received a patent for the development of an artisan cheese made from ewe’s milk and saffron.
Since relocating to California, she said, she’s discovered the magnitude of California’s dairy industry, which is the largest milk producer in the U.S. and leading producer of butter, ice cream and nonfat dry milk. The state is the second largest cheese producer, accounting for nearly 20 percent of the nation’s cheese production.
“This was a surprise for me, because outside of the United States, California is not recognized as the dairy state — and that has to change,” she said.
In 2019, Licon-Cano worked with the California Milk Advisory Board, Cal Poly, Fresno State and UC Davis to launch the California Dairy Innovation Center (CDIC) to stimulate innovation in the California dairy industry. The partnership, which united producers, processors and educators around a set of common goals, led to increased funding for student learning opportunities and product advancement, she said.
At Cal Poly, Licon-Cano plans to continue to focus on increased opportunities for students and industry members.
“I want to bring new energy and new opportunities for students and research — bringing continued innovation to the industry,” she said.
About Cal Poly’s College of Agriculture, Food and Environmental Sciences
Cal Poly is a nationally ranked, comprehensive polytechnic university. The College of Agriculture, Food and Environmental Sciences is comprised of expert faculty members who take pride in their ability to transform academically motivated students into innovative professionals ready to solve the complex challenges associated with feeding the world in sustainable ways. Students have access to state-of-the-art laboratories, including ranch land, orchards, vineyards and forests, all of which provide the basis for Cal Poly’s Learn by Doing methodology. It is the fifth-largest college of agriculture in the country, with 4,000 undergraduate students.
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.”
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 Processingwill 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.
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:
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.
Adapting current dairy products and creating new value-added products to meet evolving consumer “wants,” to meet both domestic and export demand trends.
Developing new product lines and expanding the dairy product portfolio to meet domestic and/or export demand for fresh milk and milk products.
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.
Adding value to milk by increasing its intrinsic value through differentiation production system/feed additives for nutritional enhancement, and fractionation of components.
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.
Creating future opportunities for value-added ingredients and nutritional powders, milk fat products, and specialty blends, and decreasing the dependence on commodity markets.
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.
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.
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.
The California State University, Fresno Foundation, in partnership with the California Dairy Innovation Center (CDIC), announced the receipt of a $1.8 million award from the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service to create a “Pacific Coast Coalition” to support dairy businesses in California, Oregon and Washington in the development, production, marketing and distribution of dairy products. Dairy Business Innovation Initiatives provide direct technical assistance, educational support, and grants to dairy businesses.
The Pacific Coast Coalition will be led by host California State University, Fresno and will implement programs in partnership with CDIC and collaboration with Cal Poly, San Luis Obispo, the University of California, Davis, Humboldt State University and Oregon State University. The CDIC, and its steering committee, will serve as an advisory board to the Coalition, bringing a comprehensive business perspective, and assisting with a sub-awards program which will make $300,000 in grant funding available to regional dairy businesses for innovation-related investments annually for three years.
Through this program, Fresno State and collaborating institutions will deliver hands-on technical assistance to dairy businesses, providing access to laboratory space and equipment to facilitate development and innovation. The Coalition has a strong focus on education as well and will offer learning opportunities on technical topics and related areas of interest such as supply chain innovation, distribution, packaging, marketing, and branding strategies.
Developing the regional workforce by offering online and bilingual programs will be key to offering opportunities for growth to the region’s diverse population while meeting the dairy industry’s needs. Recognizing the necessity of collaboratively addressing the significant issues facing the Pacific Coast region’s dairy industry, Fresno State will leverage its technical expertise and research capabilities in value-added dairy innovation with a remarkable set of academic and business partners.
John Talbot, CEO of the California Milk Advisory Board (CMAB) said, “This collaboration is why the CDIC was created, to support collaboration and attract investment in California’s dairy industry. We’re pleased to join the group of existing coalitions in Wisconsin, Vermont and Tennessee, in to advance our industry nationwide.”
California leads the nation in milk production and milk is the number one agricultural commodity 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.
“The Pacific Coast Coalition will contribute to our competitive advantage in global markets and directly benefit our regional businesses. It will be instrumental to stimulating innovation and entrepreneurship, strengthening the development of our workforce pipeline, and ultimately leading to the increased use of our milk in value-added products,” added Talbot.
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.
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.
The California Milk Advisory Board (CMAB) announced the schedule for the Real California Milk Excelerator virtual semi-finals, which will be held October 26th and 27th from 5-7 p.m. PST. The 3rd edition of the CMAB’s dairy product innovation competition partnership with innovation consultancy VentureFuel will bring 12 entrepreneurs together to pitch their functional dairy products for a chance at a slot in the final competition.
Semi-finalists will compete in four virtual events on October 26 and 27 leading to the November 18th virtual finals where the first place Excelerator winner will receive up to $150,000 worth of additional marketing support from CMAB to accelerate their product growth in the marketplace. Second place will receive $100,000 of marketing supports from CMAB. The total value of the competition prizing is $650,000.
The 2021 Real California Milk Excelerator taps into the thriving functional foods market – a market that has grown significantly over the past year and is projected to reach over $275 billion globally by 2025 and focused on early-stage, high-growth companies with a cow’s milk-based product that plays a critical role in personal performance and/or recovery.
John Talbot, CEO of the CMAB
“This is where it all comes together. Our finalists have honed their pitches and will be putting it all on the line to showcase how their products best integrate the natural ingredients, flavor and nutritional profile of milk and other dairy products to deliver a functional benefit to consumers,” said John Talbot, CEO of the CMAB. “We are excited to see any of these 12 innovative products make it to the final four.”
VentureFuel, Inc., the leading corporate innovation consultancy, has partnered with CMAB to run the program and identified and recruited applicants from their global network of investors, founders, and academics. Semi-finalists received a $10,000 stipend and support to refine and scale their individual business as well as benefit group resources including the development of sales and marketing tools and have participated in a virtual master’s class of mentor and support sessions to refine products, create marketing tools, and hone their presentations for the semi-finals.
The 2021 RCM Excelerator mentor team includes:
Lauren Abda, Co-Founder/Partner, Branch Venture Group
Roger Arechiga, Director of Dairy, Deli and Frozen Foods, Bristol Farms
Ila Byrne, Former Head of Ideation and Innovation, Diageo
Patti Cerami, Account Director, Ignite2x
Zachary DeAngelo, Founder/CEO, Rodeo
Jim Dimataris, VP, Processor Partnerships, California Milk Advisory Board
Jen Giambroni, VP, Communications, California Milk Advisory Board
Molly Hayes, Global Senior Director of Growth & Innovation, Mars
Sarah Holley, Manager, Product Innovation, Nestle
Jarett Margolis, Senior Manager, Business Development, California Milk Advisory Board
Noel Rosa, Owner, Rosa Brothers Milk Company
Marnie Schwartz, Nutrition Editor, Health
Jason Stamm, Principal, PepsiCo Ventures Group
Erica Wagner, Founder, SnackRiot
Dr. Jen Welter, Former NFL Coach, Sports Psychologist, Motivational Speaker
Josh Zodikoff, Senior Category Manager, Deli, The Save Mart Companies
The four finalists from those events will participate in a private pitch event with buyers and investors and a live, virtual final pitch on November 18th before a team of judges representing media, retailers, CPG food and beverage brands, investors, and eCommerce platforms. The finals event will be broadcast live for public viewing and a link will be made available on the RCM Excelerator site.
Finals judges include:
Russell Barnett, Managing Director/CMO, My/Mochi Ice Cream
Julia Bello, Principal, Local Producer Loan Program, Whole Foods
John Talbot, CEO, California Milk Advisory Board
Adriano Torres, Senior Director Global Marketing, Dairy & Plant-Based Beverages
Fred Schonenberg, Founder of VentureFuel
“How do you determine if a startup has breakthrough growth potential? You look to see if retailers will shelve it, if consumers will buy it, if reporters will write on it and investors will invest in it. Each of our judges have unique vantage points on what’s next, that when combined, gives us a holistic view on what will succeed tomorrow,” said Fred Schonenberg, Founder of VentureFuel.
The 12 semi-finalist applicants competing October 26th and 27th are:
Alexandre Family Farms – Fourth generation California dairy farmers with functional brand extensions for liquid milk, powder and yogurt focused on properties for anti-anxiety and gut health.
Boba Guys – Trendy tea brand Boba Guys, with 15 brick and mortar locations in California, is developing a bottled milk tea latte with key nutrients, vitamins, and caffeine to optimize performance and recovery.
Churn – The pioneer of chef-crafted, health-conscious, flavor-driven grass-fed butter, Churn is bringing innovation and education to the dairy industry with flavored butters meant to empower elevated cooking at home and inspire the happiness that comes along with it.
Kefir Lab – Kefir Lab takes kefir and makes it more effective with organic milk cultured with 24 live and active potent protein strains for a bottled kefir that boosts immunity, metabolism, and brain health.
Nightfood – Uniquely formulated by sleep experts and nutritionists, Nightfood ice cream delivers great taste for those nighttime cravings and a sleep-friend nutritional profile to help promote quality sleep.
Positive Chemistry – A dissolving pouch that melts in the bath, releasing a bubbly, fizzing mixture of real milk and recovery salts to promote recovery for skin, muscles, and the soul. A hidden exfoliating sponge with a message of positivity is designed to float to the top of the bath.
Rizo Lopez Foods – Award-winning and family-owned, Rizo Lopez utilizes Old World recipes and traditional techniques for their Ready2Go Whey products derived from a specially processed whey protein concentrate for a creamy, delicious, and gut-healthy drink.
ReThink Ice Cream – Low sugar, stomach and diabetic-friendly ice cream that is infused with fiber and sourced from lactose-free A2 dairy, ReThink Ice Cream is a decadent source of natural nutrition.
Sweetkiwi – Founded by a McKinsey 2021 Black Executive Leader and certified cultured dairy professional, Sweetkiwi makes whipped Greek yogurt that is low in calories and high in nutrition. Sweetkiwi pints are under 320 calories and formulated with fiber, protein, and probiotics for better gut health with fewer calories.
The Indian Milk & Honey Co. – Sugar-free probiotic Lassi with Ayurvedic immunity supporting herbs and spices, that also support mental clarity, in one environmentally-friendly carton.
Top O’ the Morn Farms – A California-owned dairy farm with an expansive line of fresh products, Top O’ the Morn’s Cow-Pow chocolate milk is a clean-label pre- or post-workout beverage fortified with whey protein isolate and natural caffeine.
Wonder Monday – A 2020 RCM Snackcelerator finalist, Wonder Monday returns with a new protein keto cheesecake snack bar with 10g of clean protein to indulgently refuel.
In addition to the semi-finalists, two companies were selected to participate in a Real California Milk Incubator Boot Camp program, which was built to assist ideas and promising prototypes that are too early for the Excelerator. These companies received mentoring and support from VentureFuel, CMAB and the California Dairy Innovation Center (CDIC).
California, known for innovation, has a reputation for quality dairy products. As the number one producer of milk in the nation, California also leads the nation in sustainable dairy farming practices. More than 1,100 family dairy farms produce the California milk found in fluid milk, cheese, butter, yogurt, ice cream and other dairy products identified by the Real California Milk seal.
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, Instagramand Pinterest.
About VentureFuel, Inc.
Founded in 2014, VentureFuel is an independent innovation consultancy that builds innovation programs for industry leaders by unlocking the power of external innovation through startup collaboration. Its programs focus on changing behaviors and beliefs in order to unlock new sources of growth. We provide senior leaders with the tools to drive transformative change within their organizations by opening up their teams to new ways of working, products, services and routes to market. Learn more at: www.venturefuel.net, Linked-In, Twitter and Instagram. You can hear The VentureFuel Podcast on Apple, Spotify or Simplecast.
The California Milk Advisory Board (CMAB), the marketing order representing California dairy producers, today announced the development of the California Dairy Innovation Center (CDIC), a collaborative effort to further product-oriented innovation and enhance productivity for California dairy. The CDIC will feed dairy innovation efforts for the number one dairy state with collaborations between California dairy producers, processors, and universities.
“The ‘center’ is not a physical building or organization, but rather a cooperative effort to leverage the tremendous brain trust of our California colleges and universities as well as the California dairy industry as a whole to support our mutual goals,” said John Talbot, CEO of the CMAB.
The CMAB is currently in the recruitment process for a CDIC Director who will unite industry professionals to meet innovation goals, while providing vital leadership for the California dairy industry. The Director role will also include coordinating pre-competitive research projects, as well as educational trainings to meet these goals. The Director will be a point of contact for researchers, educators, and business development representatives, as well as for processors interested in innovation efforts. This position will also serve as an advocate for the dairy community by promoting innovation, product development, and workforce support; in addition to implementing competitive advantages for the dairy industry.
California is the nation’s leading milk producer. It also produces more butter, ice cream and nonfat dry milk than any other state. The state 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 exclusively with sustainably produced milk from the state’s dairy farm families.
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.
The California Milk Advisory Board (CMAB), the marketing order representing California dairy producers, today announced the development of the California Dairy Innovation Center (CDIC), a collaborative effort to further product-oriented innovation and enhance productivity for California dairy.