Articles by D. Berry

Blending Brews

According to in-store scanner data from Information Resources Inc., Chicago, the category called "cappuccino/iced coffee" increased slightly more than 55% from 2000 to 2004. Indeed, ready-to-drink packaged, coffee-flavored, milk-based beverages are an exploding business. Sales of other coffee-flavored dairy products such as frozen desserts appear to be steady, suggesting they are still quite popular with consumers.
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Cultured Dairy Foods: Demographically Desirable

Marketers of cultured dairy products are floating on cloud-nine these days thanks to numerous trends in today's marketplace that are making cultured dairy products more attractive than ever before. For starters, cottage cheese, a category that for so long was either on the decline or was barely managing to stay afloat, is booming as a result of its high-protein positioning. And yogurt, in a drinkable format, just so happens to be the perfect product for today's on-the-go, health- and wellness-seeking consumer.
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What's Going on in Yogurt?

With Canadian frozen novelty marketer CoolBrands International Inc., acquiring the yogurt brands and assets belonging to Kraft Foods Inc., Northfield, Ill., the refrigerated yogurt case is poised for some "novel" new products. Already we are seeing major marketers adding ingredients such as plant sterols, fiber and extra vitamins and minerals to their products.
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Formulating with Fruit

The Dietary Guidelines for Americans 2005, issued in January, suggests some key dietary changes for consumers. For starters, the guidelines encourage every American more than eight years of age to consume three servings of low-fat or fat-free dairy products each day. In addition, they also tell Americans to consume a sufficient amount of fruits and vegetables while staying within their energy needs. For a reference 2,000-calorie-a-day diet, two cups of fruit per day are recommended.
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Lab Talk: Leveraging Tea's Benefits

What do milk and tea have in common? Well, they both just happen to be some of the most favorably talked about commodities in the food and beverage industry today. The science and intellectual properties focusing on milk and tea are immense. Specifically with tea, since 2001, more than 1,000 studies have been conducted on tea; and more than 450 patents have been applied or issued for tea products around the world.
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Beverage Innnovation

"There is an overriding focus on health and wellness in the beverage category," says Gary Hemphill, senior v.p., Beverage Marketing Corp., New York. With milk having both these attributes-naturally-dairy ingredients will likely be included in many of the new beverages rolled out in 2005.
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Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.

BehindtheScenes

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!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

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2015 March

The cheese issue: A look inside Bel Brands; Karoun Dairies' success; A preview of the WCIC Cheese Show

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