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Global dairy markets are cyclical, so as conditions turn next year, it may be more challenging for U.S. suppliers to defend the share they gained in 2013. USDEC's Alan Levitt identifies five things to keep an eye on that could shape the market outlook.
Pennsylvania State University students took top honors in the Dairy Research Institute New Product Competition. . The top three student teams are being honored at the American Dairy Science Association (ADSA) meeting in Indianapolis this week.
Owing to the drastic growth of imports, China will implement the new “Test, Quarantine and Supervision Methods for Import and Export of Dairy Products” beginning in May. There is a strengthened test, quarantine and supervision over the importation of dairy products, which are intended to improve the overall quality level of imported products.
Through the first 10 months of 2012, the volume of major products increased a combined 5.5 percent to more than 2.8 billion lbs. Although growth had softened in recent months, U.S. cheese and whey protein concentrate were poised to shatter volume records, and nonfat dry milk/skim milk powder was tracking at or near record levels. For the second consecutive year, U.S. export volume accounted for more than 13 percent of total milk solids produced in the United States.
Total cheese output (excluding cottage cheese) was 871 million pounds, 0.3 percent above September 2011 but 1.9 percent below August 2012.
According to a 2011 Nestle Nutrition Institute review of research, consumption of dairy products and their milk proteins increase satiety and reduce food intake and blood glucose response when consumed alone or with carbohydrate. Read more about studies into milk protein and health.
Available in powder form, Lacprodan DI-7017 is suitable for use in both pH acid and pH neutral formulations, increasing the variety of product types and packaging formats into which it can be incorporated. It is suitable in the milky beverages typically used in clinical nutrition, but can also be incorporated into less viscous beverages which may be easier for some patients to drink.
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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!
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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