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Rebecca Phillips, left, a regional dairy processing specialist with Cornell Dairy Foods Extension, helps John and Sammi Collins bottle their new high-protein chocolate milk drink in Cornell’s Food Processing and Development Laboratory.

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Dairy innovation program nurtures the cream of the crop

Sammi and John Collins are participants in the second cohort of Cornell’s Dairy Runway Program, which offers free entrepreneurship training for early stage innovators aiming to launch new dairy products.

  • Dairy
  • Dairy Food Extension
  • Food