I'm doing a chemistry project on ionic compounds found on food labels, and I can't find a clear article on how calcium sulfate is made for edible foods. I know it comes from calcium sulfate dihydrate. I have found articles on how they turn that into calcium sulfate for fertilizer, concrete, drywall, and other materials, but not for food products.

• USG Terra Alba ($\ce{CaSO4 \cdot 2H2O}$), the dihydrate form of calcium sulfate, results from fine-grinding and air-separating a select, high-purity white gypsum that contains about $20$ percent water of crystallization.
• SNOW WHITE filler ($\ce{CaSO4}$), the anhydrous form of calcium sulfate, is produced by calcining and milling high-purity white gypsum$^{[1]}$.
Gypsum is made suitable for commercial use by a process called calcination, which involves heating the mineral to remove approximately three-quarters of its water. Calcined gypsum can recrystallize into any shape with the simple addition of water.$^{[2]}$.
$^{[1]}$ USG, Calcium Sulfate Fillers
$^{[2]}$ Encyclopedia.com, USG Corporation