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High atop Dairy Management Inc. headquarters, DMI staff rolled carts through the conference room and delivered food samples created by the students. It was like being in a dim sum restaurant, except there were no egg rolls, dumplings or noodle dishes. Instead, the judges tasted dairy-based treats with fanciful names like Mooofins, Easy Qurd and Whey-Go.
To help bring breakfast back into the morning routine and emphasize the nutritional value and role of dairy throughout the day, the Dairy Research Institute made the morning meal occasion the focus of the second annual Dairy Research Institute New Product Competition. Find out who won.
Smith Brothers Farms has positioned itself for growth from new products and from co-packing opportunities. Raw milk capacity increased 55% to 70,000 gallons and pasteurized milk capacity soared 300% to 60,000 gallons.
Dairy foods processors must be especially diligent in their efforts to combat Listeria, as it has been found in pasteurized or unpasteurized milk products, including soft cheeses made such as queso fresco, Brie, Feta and Camembert.
Coconut water: Is it just a fad or is it a sustainable ingredient? It’s currently in vogue but I believe that the industry can make this product as much a staple as jeans are to fashion. I will make the case that coconut water is here to stay.
Why buy Swiss cheese when you could buy Swiss cheese made in small batches from milk given by cows who spend their summers at high altitudes in the Bavarian Alps of Germany?
There are five fundamental trends that can reshape corporate success and sustainable profit growth. They are: Speed, Age, Glocal, Uncertainty and Innovation. It is clear to me that they are interrelated and must be taken as a whole to sustain profitable growth in this new age.
I’ve noticed five underlying trends that are reshaping ‘reality’ for all businesses and are critical to our ability to sustain profitability and growth. Recognizing them gives us the capability to use them—now and when those proverbial opportunities present themselves. They are as follows:
Labels offer a wealth of untapped potential for manufacturers. In PMMI’s 2012 Trends in Labeling market research study, manufacturers from a variety of industries, including dairy, discussed some of the opportunities and challenges encountered when looking for innovative branding solutions.
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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