Items Tagged with 'tea'

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Using coffee and tea as ingredients

Americans drink tea and coffee because they enjoy the beverages and because they expect health benefits. Our roundtable discussion gives dairy processors ideas for creating foods with coffee and tea ingredients.
Millions of Americans can’t be wrong. And what is it that we are not wrong about? Our choice in beverages, that’s what. According to “Coffee and Tea Foodservice Trends in the US” (a report from Packaged Facts), fully 183 million Americans enjoy their regular infusions of java and 173.4 million take tea.
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Beverage news: Plain old water gets a makeover

Flavor enhancers let consumers customize their beverages. Juice makers combine flavors (especially superfruits), and tea brands go with lower-calorie sweeteners.
There are many contenders in the world of nondairy beverages and new ones keep pouring in. Manufacturers of waters, juices, coffees and teas have to continually find ways to set their offerings apart from the competition.
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Next Foods: Coconut Water

NextFoods, Boulder, Colo., manufacturers of GoodBelly probiotic fruit drinks, adds GoodBelly Probiotic Coconut Water to its beverage lineup. All GoodBelly products promote digestive health thanks to the addition of the company’s patented probiotic strain, Lp299v.
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Ginseng Up: Fruit Juice

Since 1981, Ginseng Up has been on the lips of loyal followers throughout the Caribbean eager to get their daily dose of ginseng. This botanical extract has been a nutritional supplement in Asian diets for more than 6,000 years and is believed to boost energy, relieve stress and improve memory. Now, after 30 years of popularity overseas, the Rockleigh, N.J. -based namesake company is rolling out Ginseng Up throughout the United States.
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Milk, Juice & Tea Outlook

Milk processors market dairy beverages as workout aids, develop lactose-reduced products and more drinkable yogurts and boost the health profile with probiotics. Nondairyprocessors formulate juices and ready-to-drink teas.
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Blue Bell Creameries, Brenham, Texas

Blue Bell Creameries of Brenham, Texas, has no shortage of ideas. Every year it considers roughly 300 new flavor concepts. Through a rigorous evaluation process, the company whittles those ideas down to five or six. It is serious about finding flavors that resonate with consumers and translating those flavors into ice cream.

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 February

What's happening in milk; plus we look at Blue Bell ice cream operations, what drives its success.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

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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