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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.
Hunger is the most pressing issue we face, especially considering those numbers: one out of every eight people in the world today suffers from chronic undernourishment caused by food scarcity.
Like crude oil, water prices have surged in the last 12 years, doubling or tripling in many parts of the U.S. Think of what that does to living expenses and business costs. And like crude oil, which is still threatened despite the current production boom here in the U.S., water is getting scarcer by the minute.
Packaging and processing machine designs share many of the same features — from applications for fluid milk, margarine, cheese, butter, ice cream, yogurt and more. New machinery is being designed with fewer crevices to prevent debris and streamline the cleaning process. Mechanical components are also being manufactured with ease-of-use in mind to better assist engineers to complete tasks quicker, while still adhering to food safety standards.
By supporting dairy farmers and creating a pool of milk for processors, we improve the condition of animals, provide jobs and develop nutritious dairy foods and beverages.
As part of a health-conscious diet, many consumers perceive protein to be center stage as they strive to manage their weight and maintain a healthy lifestyle. For the dairy industry, the connection of protein to consumers’ needs for weight management can’t be ignored. When combined with its other essential nutrients, delicious taste and convenience, the natural protein found in milk, cheese, yogurt and other dairy-based products lends itself to food options that can help consumers increase their protein intake throughout the day.
More than half (55 percent) of adults say they would like to get more protein in their diet. Consumers also are more aware of protein’s benefits, with 88 percent recognizing that protein helps build muscle, 60 percent agreeing it creates a feeling of fullness and 60 percent indicating a diet high in protein may support weight loss.
At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces.
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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