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The David Michael & Co. Innovation Roadshow displays innovative dairy and nondairy food and beverage concepts using the company's flavors and colors.
Dairy Foods noticed that exhibitors were promoting spicy cheeses, raw milk cheeses and dairy-based ethnic foods at the 2013 International Dairy-Deli-Bake Association expo in Orlando, Fla., this week.
A fresh cheese called Helix from Muratbey Foods, Istanbul, Turkey, is the result of four years of research and development, the company said.
The frozen Greek yogurt is available in the New England states and parts of New York. Hood is manufacturing the product at its Suffield, Conn., frozen dairy plant.
Honors for the most innovative ice cream flavor went to Tropical Neapolitan, a fruity combination of mango, coconut and pineapple, entered by Perry’s Ice Cream. Movie Time, Perry's popcorn-flavored ice cream with sea salt caramel swirls and caramel truffles, won most innovative prototype flavor.
New dairy products, like cooking creams and seasoned butters, are causing grocers to re-think the dairy aisles. These foods do not fit neatly into established categories like fluid dairy products, butter or cheese.
Muller yogurt, launched last summer in the Northeast, is avaiable in the Mid-Atlantic, Great Lakes and Southeast regions, including Chicago, Atlanta, Cincinnati and Tampa.
In this week's free-standing inserts, there are new toppings for Dannon's Danimals; new flavors for Yoplait's Greek 100; a protein claim from Mountain High; and Nabisco graham crackers filled with yogurt crème.
Kraft Foods got its new Fresh Take product on the shelf in about 12 months after the idea was conceived. Kraft launched the cheese-and-breadcrumbs kit in January 2012 with six SKUs, and will soon add three more flavors.
These processors recently updated their packaging. Can you guess which is the before and which is the after?
On-Demand: Nothing can compare to attending the Practical Membrane Technology Short Course in person, however this year marks the first time you will be able to attend a portion of the conference remotely.
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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