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Jim Hamilton, President, DSM Nutritional Products USA, talks about what “sustainability” means to DSM and to him personally as he invites food product manufacturers to share their own ideas.
It’s been a painful time for fluid milk, but the fluid milk industry is now moving beyond the gallon jug to address changing consumer needs more aggressively, primarily through the introduction of low volume, niche or branded products.
Never mind that most of the world freely uses and understands the word Parmesan as it applies to cheese. To the EU, however, Parm means only Parmigiano-Reggiano. And feta is a cheese made only in Greece. The EU is trying to force its approach to food names on every country in the world. It already has gummed up the South Korean market for non-EU makers of Asiago, feta, fontina and gorgonzola.
Traditional product testing of dairy and related products can contribute several days or weeks to the production cycle, requiring millions in working capital and inventory expenses. Fortunately, there is a better way -- rapid detection technology that relies on ATP bioluminescence.
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.
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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