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Dairy Foods Magazine
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Dairy Foods annual State of the Industry issue covering foods, beverages, ingredients and exports.
The food industry is feeling ripple effects from rising food and fuel prices, new benefit costs due to the 2010 Affordable Care Act, modest income growth following the 2013 payroll tax increase, and weak consumer confidence due to fiscal uncertainty.
Hollywood inspired our annual review of dairy foods and beverages. For the most part, we offer an enthusiastic thumbs-up and throw no rotten tomatoes.
The dairy industry is promoting milk’s role in building muscle. But that alone won’t increase consumption. Packaging, flavors and channels of distribution have to pull their weight, too.
U.S. dairy exporters have become stronger. Exports have increased an average of 20% a year in the last decade.
There is no stopping the caffeinated beverage. Sales of refrigerated, ready-to-drink coffee soar in the last year. Refrigerated juices and juice blends do well, too.
Processors create line extensions with new flavors and more convenient packaging.
Processors combine tropical fruit flavors in ice cream and fruit bars. They look to the bakery aisle for inspiration and develop “dessert within a dessert” creations like red velvet cake and S’mores ice cream.
The star of the cultured category continues to be Greek yogurt, but other international-style yogurts are vying for attention. Plus, bold, exotic flavors, on-the-go products and a high-protein emphasis are showing up throughout the cultured dairy case.
Natural cheese is still the clear winner for cheese processors, while snacking occasions are on the rise. Plus, consumers’ interest in unique flavors helps fuel the artisan cheese movement and inspires other processors to create more bold combinations.
The Massachusetts-based dairy cooperative sells 20% of its nonfat dry milk, 60% of its whey protein concentrate and 95% of its whey permeate to more than 30 countries.
In October, Chobani Inc., New Berlin, N.Y., donated $1.5 million to Cornell University, Ithaca, N.Y., to promote innovation in dairy and food science.
Dairy processor news from Nestle, Great Lakes Cheese and more.
E. Linwood Tipton, the former president of the International Dairy Foods Association, has died at age 78. Known to all as Tip, Mr. Tipton was the president and CEO of the Milk Industry Foundation and the International Ice Cream Manufacturers Association. In 1990, he pulled together the Milk Industry Foundation, the National Cheese Institute, and the International Ice Cream Association to form the IDFA.
Two graduates from the University of Wisconsin-Madison turned to the Wisconsin Center for Dairy Research to help them create a protein-rich, isotonic beverage with no artificial colors or flavors called BadgerMax.
Dairy processors turn to ingredient suppliers for help in writing clean labels and operating green, sustainable business. Suppliers show how to add additional protein into foods and beverages.
LT Industries’ analyzer is designed to improve quality control and production in dairy processing.
Schneider Packaging Equipment Co. introduced the next generation Bottle Packer Row case packer to its Robox family of products at Pack Expo in September.
Ross SysCon’s line includes the Single Axis Control System in a NEMA-4X stainless steel enclosure for soft start and variable speed control of a Ross Ribbon Blender.
Triangle‘s model XYM bagger provides food packagers with the flexibility to seal bags with traditional heat sealing or ultrasonic welding.
Mettler Toledo CI-Vision showcased its new V6300 vision inspection system at Pack Expo in September.
Tetra Pak’s LightCap 30 is a high-density polyethylene cap made from sugar cane.
Scholle Packaging introduced its new SureFill aseptic filler for bag-in-box at Pack Expo in September.
FlexLink’s new X65 platform high-speed conveyor is designed for low friction, low power consumption and a long service life.
MAER SA launched its NTN trimmer-combiner mono-block system for reliable trimming, handling and transporting high productions of tandem neck-to-neck manufactured bottles (like drinkable yogurt bottles).
Dairy business briefs: news from TIC Gums, Synergy and more
What is the best equipment for cleaning residue from a tank after processing Greek yogurt? The North American Tank Competency Center, part of the Alfa Laval Group, put three technologies to the test.
Tara Dairy, the third-largest dairy brand in Israel, and its partner Müller have chosen a form-fill-seal (FFS) line by Arcil to increase the manufacturing capacity for yogurt and desserts in the new factory in Netivot, Israel.