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Sea salt/caramel continues to be a popular combination in foods, especially dairy. Other classic combos are raspberry/dark chocolate, mango/peach, and strawberry/granola. Dairy Foods looks at flavors used by processors in their new lines.
The owner of an ice cream company and a self-styled “food anthropologist” urges dairy processors and consumers to celebrate authenticity, diversity and the stories behind foods and ingredients.
Research shows people can detect as little as a 10% difference in the amount of salt in cheese. By reducing the variability of sodium, manufacturers can not only lower the average amount of sodium but also increase customer satisfaction.
The Affordable Care Act will put more pressure toward disease prevention and healthy behaviors. The healthy halo of dairy foods and beverages will shine even brighter.
Ginger Plum. No, she wasn't an old girlfriend from my hippie days. Rather it's a key flavor trend for 2014, defined as "a juicy, sweet and tart plum with a touch of spice from ginger that delivers multiple sensory experiences." Come to think of it, that does describe my old flame pretty darn well.
Priority numero uno: phase out government-set milk prices. Let the free market work. Second: elect a business-friendly Congress. Third: Innovate with new products and packaging.
An integrated design approach appears to be the next frontier for the fluid milk market, where the minimum input is used to get the maximum use of materials at the end. This can only come about by the value chain working together, namely raw materials suppliers, equipment manufacturers, e.g. of blow molding equipment, distribution equipment manufacturers, e.g. of crate packing equipment, processors/brand owners and retailers.
Dairy manufacturers must work closely with the suppliers of processing and packaging technologies to find and implement operations and production lines changes that will foster growth. In fact, 80% of study participants confirmed they are evaluating their needs for new equipment, and 91% cited increasing production volume and operational efficiency as key goals.
We’ve seen baby boomers redefine aging and retirement. Their “golden years” are a time for fulfillment, rather than decline, and most understand that protein is a part of the equation, but they don’t understand that milk, cheese and yogurt are sources of protein. People have strong motivations to maintain independence as they age.
We see a growing opportunity for dairy products such as milk, cheese and yogurt, as well as dairy ingredients, to highlight the sports performance benefits that dairy’s protein content and overall nutrient package offers.
The Kemps ice cream plant in Rochester, Minn., prepares 52 different ice cream mixes, runs multiple filling lines and makes an estimated 900 products for its own brand, co-pack and private label partners, and foodservice accounts. And it does this all day long, every day of the week.
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!
On-Demand The final industry-developed voluntary enhanced traceability guidelines will be released in the coming weeks. These guidelines have been designed to proactively meet pending traceability requirements under the Food Safety Modernization Act (FSMA) as well as address more comprehensive traceability needs from dairy buyers. Is your company prepared to address FSMA, meet buyer needs and start incorporating these guidelines into your business model?
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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