Articles Tagged with ''dairy processors''

Company profile

Oakhurst Dairy is Maine's largest milk processor

April 12, 2013
For today’s lesson in anthropology, let’s consider the residents of the great state of Maine. The native-born citizens are fiercely proud of their heritage. They refer to themselves as Maineiacs.
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Rhino Foods is rolling in cookie dough

Rhino Foods measures everything it does. Employees work to a goal and are rewarded when they meet the targets. Management’s reward is a smooth-running organization that fulfills customers’ needs.
February 15, 2013
A manufacturing facility is like a living organism. Think of production, purchasing, warehousing and quality assurance as cells. Each of these departments has a job to do that in some way touches the other functions. Each has to communicate with the others so that the whole enterprise runs smoothly.
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A look inside HP Hood's Sacramento plant

HP Hood fills 600 bottles a minute on its new aseptic line in its Sacramento, Calif., plant. The company processes dairy and nondairy beverages in aseptic and extended shelf life packages.
January 18, 2013

Mike Hardy is showing me an aseptic filler. “There are only two speeds to this — 0 and 600 bottles a minute,” he says. I watch a blur of bottles enter one end of the machine from an overhead conveyor, whirl from carousel to carousel and exit the other end. In a matter of seconds, the bottles have been sterilized, filled and capped.


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While many processors specialize, HP Hood does it all

While many processors specialize, HP Hood does it all: milk, ice cream, cheese, yogurt, other cultured foods and nondairy beverages.
January 15, 2013
Hood is New England’s beloved dairy brand with roots that reach back to 1846 when Harvey Perley Hood founded the company in Derry, N.H. Today, HP Hood LLC, based in Lynnfield, Mass., near Boston, processes branded lines of milk, ice cream, cheese and other dairy products that rank among the best-sellers in the Northeast.
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Dairy processor people: news and moves

December 13, 2012
The National Dairy Promotion and Research Board (NDB) honored G. Joe Lyonas the 2012 recipient of the Richard E. Lyng Award for his dedication and distinguished service to dairy promotion.
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Dairy Foods State of the Industry Report 2012

November 19, 2012

Our annual report card grades the various categories of dairy foods and beverages. None fail, but clearly, product developers need to bone up on chemistry to develop exciting new products. Remedial work in marketing principles will help convey dairy’s nutritional benefits.


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Tighter dairy supplies forecast for 2013

Drought in the United States, less favorable conditions in Europe, an uncertain El Niño and a decrease in New Zealand pay prices have increased supply challenges in the year ahead.
November 19, 2012
After 16 months of steady price declines, the global dairy markets are on the rise again. The world’s appetite for dairy products hasn’t abated, while a slowdown in milk production growth in the United States and Europe this summer has put a squeeze on the international market. Supplies are expected to be snug well into 2013, pointing to continued strong prices ahead.
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Butter is ready for its close-up

Good old high-fat, high-calorie butter is starring on restaurant menus and at home. Foodies appreciate butter’s qualities in baking and in adding taste to home cooking.
November 16, 2012
Nobody puts butter in a corner. Not anymore. Long shunted to the dietary sidelines because of its saturated-fat content and high caloric value, butter is undergoing a renaissance. You can thank fine-dining (see related article) and a renewed interest in cooking at home for that.
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There is no fun for ice cream processors

Ice cream is marketed to consumers as a “fun” food, but the industry sees little to enjoy. Sales of ice cream, novelties, and sherbets have declined. Frozen yogurt, on the other hand, is the category star.
November 15, 2012
Ice cream is a price-driven food with little brand loyalty. Sure, consumers say they have their favorite flavors and brands, but when that moment of truth arrives and it’s time to grab a carton from the freezer, price beats brand. The best-selling national brand is “private label.” And the sad truth of it is, Americans are buying less ice cream.
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Sargento Foods names sales agency

November 15, 2012
Sargento Foods Inc., Plymouth, Wis., appointed Advantage Sales and Marketing (ASM) as its sales and marketing agency across the United States.
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Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

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A look inside Agropur; Plus we profile two cultured dairy companies.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Dairy Foods Buyers Guide

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