Crystal Creamery of Modesto, Calif., is the No. 1 milk brand in Sacramento. It aims to make its Humboldt brand a national player in organic ice cream. For CEO Frank Otis, managing two brands can be ‘tricky.’
Modesto-based Foster Farms Dairy, founded in 1941, knows a thing or two about names and brands. In 2007, it acquired Crystal Creamery of Sacramento, which traces its roots to 1901. Two years later, Foster acquired Fortuna-based Humboldt Creamery, which dates to the 1920s.
Consumers looking for foods with a clean label and ‘pure’ attributes often choose organic products. California’s Humboldt Creamery, located in prime dairy country, is serving those consumers with fluid products, ice cream and powders.
April 11, 2016
Humboldt County, California, is a great place to operate an organic dairy farm. The mild temperatures and ample annual rainfall allow cows to be in pasture 200 days or more a year. The county is roughly bounded by the Shasta-Trinity National Forest on the east and Pacific Ocean on the west. Warmed by the ocean currents, Eureka (the county seat) enjoys average temperatures ranging from 41 F (in December and January) to 64 F (in August and September).
The world of cultured dairy is a big one and the shelves are crowded. Health experts continue to tout the many benefits of consuming cultured dairy, including gut health and weight management. This past year some interesting trends have emerged that are poised to help grow and diversify the category even more — bold flavor innovation (including savory flavors), a growing interest in drinkable yogurts and an increase in whole-milk cultured dairy products.
Consumers’ preference for natural over processed shows in cheese sales. While natural cheese sales remained positive, processed cheese continues to see declines. Consumers are opting for natural slices, sticks and shredded cheese.
Dairy processors and other food manufacturers gather with retailers in May when the 18th annual Food Safety Summit sets up shop near O’Hare Airport in Illinois.
April 13, 2016
The Food Safety Summit is a solutions-based conference and expo designed to meet the educational and informational needs of the food industry including processors, retailers, distributors and foodservice operators. The annual event, in its 18th year, takes place May 10 through 12, at the Donald E. Stephens Convention Center in Rosemont, Ill.
Extremely cold ‘cryobits’ accelerate temperature reduction of the packaged product. Ice crystals and air bubbles are significantly smaller with partial cryogenic hardening compared to traditional hardening methods.
The cryogenic freezing of ice cream is appealing because the very rapid temperature drop it produces generates extremely small ice crystals that promote smooth texture and extended textural shelf life. To date, technical, operational and economic factors have limited its use in conventional production to a few value-added products such as novelties and ice cream cakes/pies.
In March, the Swiss-based multinational food giant Nestlé said it will invest over 25 million euros ($28.1 million) to expand its research and development center in Askeaton, Ireland. The enhanced facility will be located at Nestlé`s existing plant in the city, which produces a range of premium powdered milk-based products for infants, young children and mothers for export to world markets.
Public Health England in March released its new Eatwell guide, similar to the Dietary Guidelines for Americans and My Plate (the old food pyramid). England’s top dairy association was quick with a critique, calling the recommendations “baffling and disappointing.”
A dairy industry group has released a report identifying 10 food and nutrition issues likely to impact the dairy industry in the next one to three years. Among the trends are consumer awareness of the need to consume protein and a preference for plant-based diets.
Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.
One of the most attention-grabbing features of the 2015-2020 Dietary Guidelines for Americans is the conclusion that added sugars should contribute less than 10% of the calories a person takes in on a typical day. Not to be outdone, the Food and Drug Administration proposed a dedicated “added sugars” line on a soon-to-be-updated Nutrition Facts panel.
Milk is the genetic blueprint for foods to support health, according to Bruce German, director of the Foods for Health Institute at University of California, Davis. From the moment of conception, a mother’s nutritious diet, including dairy products, promotes health and vitality.
The advantages of manufacturing extended shelf life milks include increased plant efficiency, reduced distribution costs and reduced product returns.
April 15, 2016
If Frank Otis could add four to five days more shelf life to his organic milk, it would mean a world of difference. The CEO of Crystal Creamery, Modesto, Calif., said he could then service accounts in Los Angeles, 300 miles to the south.
FSMA finally takes effect in September. Make sure your production team understands the role pumps and valves play in ensuring food safety, and how to clean and maintain them properly.
April 14, 2016
In anticipation of the long-discussed Food Safety Modernization Act finally becoming enforceable in September, we asked equipment suppliers about the role pumps and valves play in assuring food safety in dairy processing plants. Here’s what they had to say about this subject in our virtual roundtable.