It's certainly not the first cost of buying equipment. To calculate the true cost, look at your dairy plant holistically. Evaluate equipment, plant design, cleaning and food safety, among other factors.
Keep it simple sweetheart and provide helpful information. Dairy foods start with a clean ingredient: milk. The challenge is to explain the source and function of other ingredients without cluttering the label.
GIs are geographical indications, a form of intellectual property. The European Union is blocking U.S. cheesemakers from using common or generic names, like provolone or Parmesan. It’s a huge free-trade issue involving millions of dollars of lost sales.
Consumers are pretty savvy. Many know that probiotics promote a healthy gut. But delivering probiotics at the right level in yogurt is easier said than done. The cultures used in processing can affect the viability of probiotic bacteria.
Consumers’ on-the-go lifestyle drives dairy brands to adopt convenience-enhancing packaging. Meanwhile, dairy case merchandising managers want retail-ready packaging that is quick and easy to set up and display.
What happens when a good-for-you food like yogurt turns into a candy bar? My brain churns when I think of the desecration of this pure dairy food and two of my personalities come out. This month, Red State Jim and Blue State Jim share their points of view.
It is not a simple matter when you add nuts, cookies or ribbons to ice cream mix. Pay attention to formulas, overrun, food safety, processing and economics. Proceed carefully and you’ll end up with a great product.