Dairy Foods Magazine

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2014 August

Smith Brothers Farms is Plant of the Year; Plus we feature our annual Dairy 100 processors.

Plant of the Year: Smith Brothers Farms discuss plant changes, upgrades

By Sean Flaherty
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The fluid milk processor from Kent, Wash., was one of 12 dairy processors nominated for the Dairy Foods’ Plant of the Year. Visitors to dairyfoods.com in the month of June made their selections, casting more than 2,900 votes. Smith Brothers Farms, a 90-year-old independent processor and home delivery company, received the most votes.


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Processors from Europe, Canada, USA hold top spots on Dairy 100

By Jim Carper
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Nestlé (based in Switzerland), Saputo (Canada) and Dean Foods (Dallas) are the three largest dairy processors in North America, according to the 21st annual Dairy 100.


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Smith Brothers Farms moves into a new milk processing plant

By Jim Carper
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 A milk processor moved from a 90-year-old operation into a newer facility in Kent, Wash. Smith Brothers Farms made the most of the space, designing process areas for efficiency, safety and future growth. 


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Yogurt

YoCrunch, Kellogg's partner to bring cereal topper to the yogurt aisle

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YoCrunch and Kellogg’s partner with new cereal topped yogurt featuring a dome container that you can “shake and eat.”
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Yogurt

Aussie-style Noosa yogurt adds two new tropical flavors

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Noosa Yoghurt introduces two tropical flavors to its line of Aussie-style yogurts.
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Yogurt

Stonyfield and Happy Family team up to create yogurt pouches

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Stonyfield and Happy Family introduce a refrigerated line of yogurt pouches for babies, toddlers and kids.
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Cultured dairy

Lifeway Foods releases 3 new kefir creations

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Lifeway Foods adds three new niche kefir products to its line.
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Dairy dessert

Dannon creates new brand of Creamery dairy desserts

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Dannon’s new dessert brand features three dairy puddings and five Greek-yogurt based flavors.
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Dairy products

5 new dairy products for National Dairy Month

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This National Dairy Month we take a look at five brand new dairy products in cheese, cultured, milk and ice cream.
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Ice cream bars

Magnum introduces Infinity ice cream bar line in U.S.

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Magnum ice cream launches the Infinity ice cream bar line in the U.S. and a new variety pack of 6 mini bars.
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Milk

Organic Valley launches on-the-go milk protein shakes

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Organic Valley creates two first-ever organic protein milk shakes, including the recovery beverage Fuel, that contains 26 grams of protein.
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Red, white and blue cheese

Arla Foods makes blue cheese slices that fit perfectly on hamburgers

The Castello Burger Blue slices are made in Denmark by Høgelund Dairy.
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Arla Foods USA, a division of the European giant Arla, is marketing the cheese as Castello Burger Blue. The company says the slices “are cut to be the perfect match for a standard burger.” Høgelund Dairy in Denmark is producing the cheese.


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Ice cream sales nearly frozen

By Sarah M. Kennedy
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Ice cream sales see minimal growth, while sherbet and novelty sales trend downward.


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Dean Foods’ business strategies turn a profit

By Jim Carper
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I was buried in annual reports this month while we were compiling our Dairy 100 list. What I realized is that there are no secrets. It’s how you execute business basics that determines your level of success.


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The link between clean raw milk and product quality

Researchers at Cornell University offer a perspective on producer premium programs. They find that premiums for raw milk quality may deliver financial benefits to dairy processors.
By Steve Murphy and Martin Wiedmann DVM, Ph.D
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A number of tests have been used traditionally to evaluate the quality of raw milk, including, but not limited to, somatic cell counts (SCC), different types of bacterial counts including the standard plate count (SPC) and tests for the presence of drug residues and added water.


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U.S. streamlines organic trade with Korea

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Organic processed products certified in the United States or Korea can now be labeled as organic in either country, the U.S. Trade Representative announced in July.


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Record attendance at Membrane Technology Forum

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The 26th annual Membrane Technology Forum (membraneforum.com) was sold out for the first time ever. The record-breaking attendance (20% from international delegates) was up 27% from 2013.


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Dairy processors enroll in Ohio State University

The university aims to expand and enhance its dairy program. It formed a partnership with Quality Chekd to train and educate dairy professionals in food safety and equipment operation.
By Jim Carper
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Dairy processing isn’t getting any easier. The business changes every day. Owners of dairy plants deal with new regulations, new equipment, new products and new hires.


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Natural flavors shown at IFT Show 2014

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Natural flavors from Allen, DSM, Flavorchem and more!


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IFT Show exhibitors debut solutions for dairy processors

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Palsgaard’s ChoMilk 173 is a multipurpose mixture of emulsifiers and stabilizers designed to enhance the sensory properties and stability of a variety of chocolate milk and other dairy drinks.


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Developing foods with dairy proteins

Dairy protein delivers the taste, nutrition, flexibility and functionality that food and beverage manufacturers need so that their formulations satisfy today’s changing lifestyles and dining habits.
By Susan Larson
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Food and beverage formulators are always monitoring consumer trends. Incorporating sources of protein is one of the more popular trends, as evidenced by global protein product launch activity growing 14.5% from 2008 to 2012, according to Innova Database.


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The dairy industry’s role in prebiotics education

Consumer awareness and purchases of probiotic-containing products have skyrocketed. Has this paved the way for promoting and marketing prebiotics in dairy foods?
By Karen Giles-Smith MS, RD
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A common sentiment among food industry experts is that consumers aren’t yet ready to hear about prebiotics. I respectfully disagree. As a nutrition therapist, I’ve noticed an increased interest in probiotics among my clients, which is the perfect opportunity to explain that certain fibers, called prebiotics, are needed for probiotics to survive and thrive.


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The case for fortifying cheese

Overall, Americans do not suffer from nutrition deficiencies. But cheesemakers might find opportunities in niche markets. Certain bioactive peptides have potential benefits. They are worth watching.
By John A. Lucey
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Fortification is nothing new for the dairy industry. In fact, one of the most well-known examples of beneficial food fortification is the addition of Vitamin D to milk.


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Writing standards for robotic equipment

Robotic automation equipment is common in the auto industry, but the wet conditions in dairy plants have created a need for equipment standards to comply with strict food safety and hygiene rules. Here is what we have done so far.
By Timothy Rugh
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Traditional applications for robot-based automation in food processing have been basic pick-and-place packing operations. On the processing side, dairy plants contain many applications that are repetitive or labor-intensive. These are perfect candidates for robot-based automation.


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Edible dairy packaging and other green ideas

Packaging is not a big contributor to a dairy’s carbon footprint, but to consumers, it can be a symbol of a company’s eco-friendliness.
By Clay Detlefsen
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Besides producing recyclable cartons and wraps, dairy processors use compostable materials. Even edible packaging is possible.


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New pumps and valves technology for dairy processors

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Pumps from Meyer, Graco, PIAB USA, Ampco and much more!
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Squeeze to please

4 award-winning flexible packages for dairy products that solve problems

The Flexible Packaging Association honored its members in the 58th Annual FPA Flexible Packaging Achievement Awards and Innovation Showcase program.
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Packages of frozen yogurt that reveal images when warmed by the human hand and rotogravure printing that results in mouth-watering images are two examples of award-winning flexible packages. See what other packages for dairy foods were honored by the Flexible Packaging Association.
 


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Food safety

Making the most of lab testing equipment for dairies

Waiting for test results can slow down dairy processing. Faster testing methods cut wait time from minutes to seconds. In-line analyzers deliver information in real time.
By Jim Carper
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Speed, accuracy and consistency are three metrics that managers of dairy processing plants should be measuring. An on-site dairy laboratory can play an important role in achieving high values in each of those metrics.


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Supplier awards

PerkinElmer’s milk powder analyzer wins IFT award

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PerkinElmer's DairyGuard Milk Powder Analyzer received an Innovation Award from the Institute of Food Technologists (IFT) during the IFT Show in June.
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Supplier news

Dairy supplier news from Ingredion, GNT and more

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Ingredion launches new Idea Labs; GNT, Polypack open new facilities, and more dairy supplier news.
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Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 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. 

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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Training

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Dairy Foods Magazine

august 2014 df cover

2014 August

Smith Brothers Farms is Plant of the Year; Plus we feature our annual Dairy 100 processors.

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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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