Items Tagged with 'dairy processing news'

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Once you've met them, you'll never forget them

Can these ‘magnificent 7’ save milk? DMI thinks they have a good chance

Past advertising efforts were essentially generic and acted as disincentives to dairies to invest in promoting their own brands. “Brands understand they need to step up,” Gallagher said.

DMI, Rosemont, Ill., which is funded by dairy farmers through the checkoff program, said it is assisting in product development, consumer insights, nutritional consulting, technical and formulation support and introductions to perspective marketplace partners.
 


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Association news

Milk, cheese, ice cream associations add new members to their boards

Rich Draper, CEO of The Ice Cream Club, was elected secretary of the International Ice Cream Association.

The International Dairy Foods Association and its three constituent organizations – the Milk Industry Foundation, the National Cheese Institute and the International Ice Cream Association named 15 new board members. 


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People in the news

Wisconsin dairy group elects officers; Penn State names new dean

Richard Roush is the new dean of the College of Agricultural Sciences at Pennsylvania State University.

The Wisconsin Dairy Products Association, Madison, elected its 2015 officers at its annual meeting in July. Richard Roush was named dean of the College of Agricultural Sciences at Pennsylvania State University.


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World cups

German dessert maker uses a two-cup package

For its new Monte dessert, Zott chooses a plastic container that is manufactured using a thin-walled injection technique with in-mold labeling.

Packaging plays a key role in the success of new desserts from a Bavarian food processor. The flavor of the new Monte dessert from Zott stays fresh thanks to the two-cup chamber system.


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Taking their lumps

Nestlé, French researchers seek to smooth out lumps and bumps in beverages

How a water droplet spreads over a non-crystalline substrate strongly depends on the amount of water absorbed and on the softness of the substrate.

Optimal dissolution of powders is critical for providing consumers with a smooth and appealing beverage that ensures adequate delivery and uptake of important nutrients. Successful dissolution of a powder is dependent on the physical and chemical nature of both the substrate and the solvent


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Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.

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 March

The cheese issue: A look inside Bel Brands; Karoun Dairies' success; A preview of the WCIC Cheese Show

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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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