The benefits of extended shelf life processing include opportunities in product innovation and extending the distribution area for dairy products.
April 11, 2017
Byrne Dairy is a family-owned, 84-year-old dairy processor that has kept up with the times. The Syracuse, N.Y.-based company started in 1933 with fresh milk in glass bottles. Today at its Ultra facility, Byrne manufactures various extended shelf life milk products with code dates ranging from 70 to 180 days.
When Stonyfield, America’s leading organic yogurt manufacturer, announced a comprehensive plan to reduce added sugars across its product line by 25% before this autumn’s end, Nichole Cirillo, the Londonderry-N.H. company’s mission director, stated in a press release that the mission is “to continually provide healthier food both for our consumers and the planet.”
Clover Sonoma’s four brand-new 50,000-gallon stainless steel milk silos hover over the landscape in Petaluma, Calif. Before entering the dairy plant, one can get a window – literally – into the operation.
Several trends are growing within the cultured dairy market, specifically with yogurt. Manufacturers are capitalizing on the clean eating movement as cultured products that are functional, whole milk, grass fed and lower in sugar are becoming more popular. Flavor mash-ups (including sweet heat, inclusions or pairings), snacking options and yogurt drinks are also helping to expand the consumer base.
Clover Sonoma started processing Non-GMO Project Verified conventional milk this year. President and CEO Marcus Benedetti calls it a financial gamble yet says ‘it’s the right thing to do for a whole host of reasons.’
Dairy foods and beverages are sold in smaller and more convenient snack-size packaging. You’ll find yogurt on a stick and cheese in single-serve packs. Dairy is even used to make packaging; The USDA has developed a film made from milk protein.
The cheese expo takes place April 12 and 13 in Madison, Wis., at the Alliant Energy Center.
March 10, 2017
Nearly 2,000 cheese industry leaders, suppliers and cheese manufacturers will gather in Madison, Wis., for the Wisconsin Cheese Industry Conference (WCIC) to share information about the latest in cheese technology, new products and issues affecting the cheese, butter and whey industries.