Sometimes the milk business is like my favorite baseball team, the Chicago Cubs. Both are as old as the hills and both have earned broad popularity by offering something wholesome and comforting. For milk that means fundamental nutrition and familiarity, and for Chicago’s National League club, 130 years of tradition and the timelessness of Wrigley Field.
AlcanAlcan Packaging offers concept-to-market solutions for cheese packaging. Alcan has a complete line of film structures. A broad range of solutions for sliced, chunk, shredded, deli and string natural cheeses,
All too often, many view fleet leasing as a simple own or
lease question and mainly think of it in terms of the more traditional “full
service” equipment lease. Whereas, thanks to today’s creative financial
markets, fleet leasing can be used by a lessee as a financial tool, an
operational tool and also as a means of leverage to improve a fleet’s
purchasing power. The right application of leasing alternatives can be not only
a financial or operational problem solver, it can also provide tactical and
strategic advantages.
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The
dairy plant located in this tiny town north of the Adirondack Mountains is
focused almost exclusively on manufacturing yogurt and cottage cheese. But an
MVR evaporator system also produces a significant amount of concentrated fluid
milk products. These include traditional skim condense and blends of milk
solids designed to meet customer needs.
Like
many Americans, I need a few cups of coffee in the morning. I’m OK with my home
brew. My husband, on the other hand, works in the Sears Tower and frequently
patronizes the many downtown coffeehouses. He seldom hesitates to inform me
that my cup of java just does not compare to the barista-made brew. (I use
premium beans, but there’s something about the coffeehouse process that results
in a better-tasting cup.)
Americans
are eating more cheese than ever before, with consumption showing no signs of
abating. In fact, according to data compiled by the Wisconsin Milk Marketing
Board, from 2005 to 2015, it is projected that, on average, every American will
be consuming an additional three pounds of cheese each year. That’s a lot of
cheese!
Where do we draw the line when it comes to dairy foods enhancements? When
is too much, really too much?Is adding
vitamins to an artificially sweetened carbonated soft drink responsible product
development?
These questions are being asked because functional foods have entered the
mainstream. The good news is that for dairy formulators, the opportunities to
add functional ingredients are more expansive than ever.
Dairy
Foods recently launched Dairy Product Innovations, a new e-newsletter focused on food product trends, new
dairy products, and new products and services from dairy industry suppliers.