The Institute of Food Technologists’ (IFT) annual food expo returns to Chicago July 16 through 19, with a focus on protein, clean labels, functional ingredients and more.
May 12, 2016
IFT16, held at The McCormick Place South in Chicago, showcases the largest collection of food ingredients, equipment, processing and packaging suppliers. Processors can learn about the latest global food trends, see displays of the products and innovations designed to address these trends, and attend educational sessions that address important issues for today. The expo kicks off Saturday, July 16, with an awards ceremony and welcome reception.
Consumers tend to see foods with added ingredients as ‘processed.’ Yet they also consider fortified foods ‘worthwhile.’ One survey finds that consumers trust ‘functional foods.’ So what’s a dairy processor to do?
Since 1998, the International Food Information Council has taken Americans’ temperature on the topic of functional foods and beverages. The IFIC assesses their attitudes and awareness and gives the industry an idea of precisely what consumers look for when they shop for products that promise benefits beyond basic nutrition.
When Whole Foods said it wanted to carry pints of The Comfy Cow’s super-premium ice cream, the founders invested in a bigger plant and additional equipment. A growing franchise operation also is creating demand.
In 2015, The Comfy Cow invested a reported $2 million in the building it’s leasing in the Regency Pointe Business Center in Louisville’s Jeffersontown neighborhood. Over the next 10 years, the project is expected to create 40 to 50 new jobs. Currently there are 14 employees. The Kentucky Economic Development Finance Authority approved tax incentives up to $350,000.
Dairy processors are adding spicy peppers, herbs and other botanical ingredients to dairy foods. What’s going on? Our panel says consumers’ desire for more flavor, more stimulation and more experience is behind the trend.
If there’s a universal truth we can all count on, it’s that America’s three favorite ice-cream flavors will always be vanilla, chocolate and strawberry. Right? Wrong. Per the International Dairy Foods Association, Washington, D.C., our top three picks last year were vanilla, chocolate and butter pecan.
Seven years ago Tim and Roy Koons-McGee opened up one ice cream parlor in Louisville, Ky. This year they are on pace to have 11 scoop shops and 300 grocery stores carrying pints of their super-premium ice cream.
The advantages of manufacturing extended shelf life milks include increased plant efficiency, reduced distribution costs and reduced product returns.
April 15, 2016
If Frank Otis could add four to five days more shelf life to his organic milk, it would mean a world of difference. The CEO of Crystal Creamery, Modesto, Calif., said he could then service accounts in Los Angeles, 300 miles to the south.
FSMA finally takes effect in September. Make sure your production team understands the role pumps and valves play in ensuring food safety, and how to clean and maintain them properly.
April 14, 2016
In anticipation of the long-discussed Food Safety Modernization Act finally becoming enforceable in September, we asked equipment suppliers about the role pumps and valves play in assuring food safety in dairy processing plants. Here’s what they had to say about this subject in our virtual roundtable.