Add Your Voice to the New England Dairy Economic Impact Study
Seeking dairy producers, processors, distributors and retailers for input on the economics of New England dairy.
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Research & Development
Wrapping Cheddar Better: Cabot Creamery Introduces New 30% Recycled Packaging
By Katie Spring, Communications Manager When the name “Cabot” is mentioned, most people think of cheese. For the 105-year-old award-winning cheese company, that’s how it should be. But lately, Cabot Creamery Cooperative is making headlines for something else: packaging. Cabot is transitioning their 8-ounce cheese bars to a 30% post-consumer recycled (PCR) packaging. As Certified
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Big Cheese: Making High-Quality Artisan Cheese
How do consumers want artisan cheese to taste, and how can producers make such cheese?
Local Milk for Local Schools: A Sustainable Success Story
The pilot project for bulk school milk has decreased waste, increased taste, and expanded into 12 Vermont schools.
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Pilot Project Brings Local Organic Milk to Schools
A Processor Research & Development Grant helps Miller Farm provide organic milk to their local school district.
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Farm to Spoon: the making of local goat milk gelato
Created with support from the NE-DBIC Goat & Sheep Supply Chain grant, this new product helps expand the use of local goat milk and highlights the ripple effects our grants have throughout communities.
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Sensory Directed Research on Artisanal Cheese to Benefit the Local, Regional, and National Dairy Industry
In 2020, The Vermont Agency of Agriculture, Northeast Dairy Business Innovation Center (NE-DBIC) teamed up with the University of Vermont Extension to investigate factors that influence artisanal cheese flavor quality. Recently, Dr. Ben Wolfe (microbiology) and Dr. Scott Frost (chemistry) from Tufts University collaborated with UVM Extension to understand the complex connection between flavor, microbes, and chemistry, in artisanal cheese.
The Year Ahead: Funding for Dairy Innovation in 2023
At NE-DBIC, our goal is to help dairy farms and processors innovate to become more sustainable and resilient – so when the unexpected happens (a pandemic and extended supply-chain issues, for instance), you’re equipped to meet those challenges and continue milking, processing, and distributing your dairy products throughout your community and region.
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Artisan Cheese Sensory Research Update
Earlier this year, UVM Extension kicked off a NE-DBIC funded project to use a sensory directed product development approach to connect the dots between the farm, cheese production, and final cheese products that meet consumer preferences.
Vermont Creamery Funded to Research Goat Dairy Sector Opportunities
The Northeast Dairy Business Innovation Center (NE-DBIC) selected Land O’Lakes, Inc. dba Vermont Creamery for a $150,000 grant to conduct research on the potential for development of the goat dairy sector in Vermont, including cow to goat dairy conversions and new farm start-ups.
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