- DAIRY PRODUCTS
- WEB EXCLUSIVES
Processors create line extensions with new flavors and more convenient packaging.
A convergence of consumers' growing appetite for Greek yogurt coupled with their declining interest in fresh milk and changes farmers have made in animal feed have resulted in increased supplies of butterfat.
Kroger, Cincinnati, rolled out six SKUs of finishing butters in late October under its Private Selection label. The butter is sold in 3.5-ounce (99-gram) cups.
The World Dairy Expo Championship Dairy Product Contest auction raised $30,029. The contest was sponsored by the Wisconsin Dairy Products Association. A portion of the auction proceeds will be used to fund the Dr. Robert L. Bradley Scholarship, Wisconsin Dairy Products Association Scholarship, MATC Culinary Foundation Scholarship, which will be awarded annually to deserving students pursuing, careers in the dairy industry.
Western butter prices are steady to weak as increased butter in cold storage weighs on the market. Buyers are looking for discounts as an incentive to purchase more than immediate needs.
Dairy Foods noticed that exhibitors were promoting spicy cheeses, raw milk cheeses and dairy-based ethnic foods at the 2013 International Dairy-Deli-Bake Association expo in Orlando, Fla., this week.
HP Hood built this facility on a green field in 2000. The plant processes extended shelf life fluid milk and nondairy products for Hood’s own brands, private label partners, licensed brands and co-packing accounts.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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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