Dairy Foods Magazine

May 2012 cover

View Archived Issues:

2012 May

Check out our May content!

Gifford's famous ice cream is made in Maine

The Maine ice cream processor focuses on flavors, distribution, customer service and employee relations. Those factors add up to a successful and growing business.
May 15, 2012
The history of America is full of famous brothers. Comedy has its Marx brothers and baseball its Alou brothers. The Wright brothers reportedly had something to do with manned flight. In the world of ice cream, there are the Gifford brothers of Skowhegan, Maine.
Read More

Flavored yogurts, enhanced milk are the top dairy trends

May 14, 2012
As consumers pay more attention to their health, yogurt and enhanced milk are topping dairy product trends, according to “What’s in Store 2012,” the annual trends report compiled from more than 150 sources by the International Dairy-Deli-Bakery Association, Madison, Wis.
Read More

Yogurt finds a place at restaurant tables

May 14, 2012
Foodservice operators and suppliers can appeal to women, especially older women, by offering yogurt-based sauces and other healthier substitutions for heavier sauce options. That’s the conclusion from Chicago-based Technomic Inc., a research firm specializing in foodservice trends.
Read More

Sales sour for cultured dairy foods

Dairy processors make gains on average prices, but unit sales of yogurt, cottage cheese and sour cream all fall in the latest 52 weeks.
May 14, 2012
While unit sales decreased 3% in the yogurt category, dollar sales were up almost 9% to $4.7 billion and the average price per unit increased 13 cents, for the 52 weeks ended March 18. According to Chicago-based SymphonyIRI Group, No. 3 Agro Farma Inc., New Berlin, N.Y., the maker of Chobani Greek yogurt, posted the largest gains. Dollar sales were up 128% to $704 million and unit sales rose 132%.
Read More

Formulating the next generation of cultured dairy foods

Adding micronutrients to cultured dairy products is one way to address health and wellness. Will processors respond with innovative new products?
May 14, 2012
Consumers recognize that cultured dairy products (including yogurt, cottage cheese and fermented milk beverages) are healthy and good-for-you choices. Health professionals consider cultured dairy foods to be nutrient-dense foods, meaning they have a high nutrient-to-energy ratio.

Read More

Tillamook Organic Light Yogurt

May 14, 2012
Tillamook, Tillamook, Ore., sweetens its light yogurt with a stevia-based sweetener and other natural sugar substitutes.
Read More

Helluva Good Black Bean Queso Sour cream dip

May 14, 2012
Heluva Good!, a brand of sour cream dips, cheeses and condiments from HP Hood, Lynnfield, Mass., added a new limited-edition sour cream dip flavor: Black Bean Queso.
Read More

WhiteWave Foods iced coffee

May 14, 2012
WhiteWave Foods, Broomfield, Colo., has a new International Delight Iced Coffee line that combines coffee, real milk and cream in a ready-to-serve half-gallon container.
Read More

Organic Valley organic American cheese singles

May 14, 2012
Organic American cheese slices from Organic Valley, LaFarge, Wis., are 100% gluten-free and produced without antibiotics, synthetic hormones, toxic pesticides or GMOs.
Read More

Ramar Foods ice cream

May 14, 2012
Magnolia all-natural ice cream from Ramar Foods International, Pittsburg, Calif., is inspired by exotic Filipino flavors.
Read More

Honest Tea sweet tea

May 14, 2012
“Not Too Sweet” Tea from Honest Tea, Bethesda, Md., has 40% less sugar and calories than the leading brands of sweet tea.
Read More

Republic of Tea rooibos-based teas

May 14, 2012
The Republic of Tea, Novato, Calif., has a new collection called Be Active Teas. Each of the five Rainforest Alliance certified organic green rooibos-based teas has specific wellness-promoting properties, such as refreshment, flexibility or endurance.
Read More

Turkey Hill iced tea

May 14, 2012
Dairy processor Turkey Hill, Conestoga, Pa., has a new premium iced tea line called SunBrew, said to contain no added preservatives or colors.
Read More

Brisk Iced Tea Star Wars promotion

May 14, 2012
Brisk Iced Tea, Purchase, N.Y., promoted a new video game on limited-edition 1-liter bottles sold in 7-Eleven stores in April and elsewhere in May and June.
Read More

Baby boomers want better beverages

As Baby Boomers seek better health through better beverages, makers of juices, teas, coffees and other nondairy beverages create a new generation of drinks that offer flavor, variety and the promise of a new way of life.
May 14, 2012

The post-World War II baby boom led to a population increase, a need for diversity and a change in cultural identity. Baby boomers (born from 1946 to 1964) have turned into “beverage boomers” who seek a healthy, well-balanced diet and practice a better-for-you lifestyle. These Beverage Boomers are changing nondairy beverages.


Read More

Making the next generation of frozen yogurt

The frozen yogurt category is getting its second wind. Today’s product is more acidic, and some consumers prefer a sour or tart taste. But the bigger market is for creamy, indulgent frozen yogurt. Here are tips and ideas for working with flavors.
May 14, 2012
It’s getting harder to stroll a city block without landing in front of yet another frozen yogurt outlet. These brightly colored, sleekly designed shrines to soft-serve bliss are sprouting like spring grass, adding oomph to what some have described as the latest renaissance for a category that was all but written off not long ago.
Read More

Dairy is in the diet of poor Americans

Those on food aid buy milk and yogurt, according to a new study by the USDA. Their food choices are not much different than any American’s.
May 14, 2012
Poor households spend most of their food stamp money (nearly 75%) on vegetables, fruits, grain products, meat, and meat alternatives, according to a study released in April. Lower-cost red meats (7.8%) and milk and yogurt (7.6%) account for the largest shares of food consumed at home. That’s the finding of a report titled “Building a Healthy America: A Profile of the Supplemental Nutrition Assistance Program” and published by the Food and Nutrition Service, Office of Research and Analysis, in the United States Department of Agriculture.
Read More

Group seeks common sense in food names

May 14, 2012
Food producers and organizations from multiple countries have launched the Consortium for Common Food Names to stop efforts to restrict the use of generic food names, including such efforts by the European Commission.
Read More

Gifford's makes ice cream with family recipes, vintage equipment

Gifford’s makes the world’s best chocolate ice cream using old-fashioned recipes and equipment at its little plant in Skowhegan.
May 15, 2012

The Gifford’s Ice Cream processing plant is tucked into a hillside on Hathaway Street in Skowhegan, Maine. This unassuming little band box of a building gives no hint that inside, production workers are creating super premium ice cream that is sold in company-owned and independently owned scoop shops and by retailers from Maine to Maryland.


Read More

How our team approaches sustainability

A cross-functional sustainability team asks “why not?” as it examines processes and procedures.
May 15, 2012
At Perry’s Ice Cream, our family continues the tradition of making the same high-quality ice cream that founder H. Morton Perry crafted nearly a century ago in 1918.
Read More

Dairy processors take their case to the U.S. Senate

May 14, 2012
In late April, dairy industry leaders called for the Senate Agriculture Committee to remove a new dairy program that is designed to control milk prices from the draft 2012 Farm Bill and instead focus on providing proven safety-net programs, such as revenue insurance, typically used for other commodities.
Read More

2012 Flavors and Formulas Survey

May 14, 2012
An exclusive Dairy Foods survey finds that processors seek alternatives to sugar sweeteners, plan to increase their use of pomegranate flavors and are dedicated to producing natural or organic beverages.
Read More

Research shows how to reduce sodium in cheese

Public health concerns over hypertension have cheesemakers looking to reduce sodium. Research has found that a little dairy in a DASH diet reduces the risk of high blood pressure.
May 15, 2012
Pressure from public health authorities to reduce sodium in the food supply continues to grow. There are many sides to the debate. Though dairy foods in total contribute only 11% of the sodium in the U.S. diet, the dairy industry has recognized the need to address these concerns and has been taking action. Being proactive helps the industry identify solutions that make sense for the food supply, the dairy business and consumers’ health and taste preferences.
Read More

Build a better dairy product

Dairy is naturally good. But when you add certain functional ingredients, you can make dairy foods and beverages even better.
May 15, 2012

Not for nothing, but those of us in the dairy business know a thing or two about functional foods. After all, if Mother Nature herself could have formulated the prototypical functional food …Well, she did formulate the prototypical functional food, and she called it “milk.”


Read More

IFT 12 annual meeting and food expo begins June 25

The IFT annual meeting and food expo begins June 26. Dairy processors can discover new functional ingredients and flavor ideas, and learn about trends in health and wellness.
May 15, 2012
Dairy processors will get a first-hand look at the new ingredients and flavors for dairy foods at the IFT 12 Annual Meeting + Food Expo running June 25 to 28 in Las Vegas. Billed as the largest annual food science forum and exposition in the world, it offers attendees and exhibitors the chance to discover the latest consumer trends, learn about cutting-edge food science developments and applications, and experience new products and technologies.
Read More

Chocolate: Roquette America

May 15, 2012
Roquette America’s newest formulation is chocolate enhanced with Nutralys pea protein.
Read More

Organic extracts: D.D. Williamson

May 15, 2012
D.D. Williamson now offers certified organic annatto extract in powdered form, a portfolio extension to its certified annatto extracts in liquid form.
Read More

Cheese cultures: DuPont

May 15, 2012
Quark and other fresh cheese manufacturers can boost their capacity without increasing their milk consumption or investing in extra equipment with the Choozit Fresh starter cultures from DuPont.
Read More

Drink mixes: Fortitech

May 15, 2012
An all-in-one drink mix from Fortitech combines nutrients, flavors, colors, sweeteners and stabilizers into a single market-ready powder.
Read More

Ice cream flavors: Sensient Flavors

May 15, 2012
New creations from Sensient Flavors enable manufacturers to offer ice creams that fit with seasonal consumer preferences. Sensient’s concepts reflect typical seasonal flavors.
Read More

Formulating ice cream with prebiotics, probiotics

Processors can introduce these healthy bacteria into frozen desserts by using syrups, sauces and inclusions.
May 14, 2012
In our February column we discussed the importance of digestive health as the basis of all good nutrition and the role ice cream products could play in terms of providing probiotic (consumption of “live and active beneficial” bacteria) and/or probiotic friendly (that is, prebiotic) mix ingredients. We reviewed delivery of probiotics via active culturing and/or cold inoculation.
Read More

Food-safe lubricants: Bel-Ray

May 15, 2012
Bel-Ray has expanded its Lubricant Advisor, a tool that enables customers to identify the ideal lubricant solution for any application.
Read More

Food-safe lubricants: Clarion

May 15, 2012
Specifically designed for machinery used in the food industry, ClarionPM 100 NLGI 2 Grease from Clarion Lubricants is a high-temperature, extreme-pressure and water-resistant grease.
Read More

Food-safe lubricants: Lubriplate

May 15, 2012
Lubriplate’s NSF/H-1 registered food-grade lubricants enable companies to abide by the FDA’s Food Safety Modernization Act regulations.
Read More

Tack tester: Brookfield Engineering

May 15, 2012
The TA-ATT Adhesive Tack Tester from Brookfield Engineering Laboratories was designed to test the stickiness of adhesive strips and tapes.
Read More

X-ray System: Thermo Fisher

May 15, 2012
The new Thermo Scientific EZx 465 Touchless X-ray system is a new model that is said to significantly extend the application range of this entry-level food safety x-ray system.
Read More

ESL cap: Portola

May 15, 2012
A tamper-evident, liner-less plug closure called the Steri-Shield 38mm from Portola Packaging Inc. was designed for extended shelf life and aseptic beverage packages
Read More

Foil lids: Spiralkote

May 15, 2012
The Capsteril brand from Spiralkote Flexible Packaging features a wide range of both reel-fed and die-cut lids in its line of bottle capping foils.
Read More

Control module: GEA Tuchenhagen

May 15, 2012
The T.VIS A-8 control module from GEA Tuchenhagen for use in liquid processing offers advantages over the original T.VIS A-7 model, resulting in a lower total cost of ownership.
Read More

Case Packer: A-B-C Packaging

May 15, 2012
Packagers can reduce downtime for case packer changeover with A-B-C’s Model 206 case packer.
Read More

Filler: Karl Schnell

May 15, 2012
Industrial filling technology from Karl Schnell includes the KS Vacuum Filler P10 SE Type 588. It features precise gram portioning, filling free from air bubbles, and maximum filling capacity
Read More

Nanofiltration: Koch Membrane Systems

May 15, 2012
The SR3D, a new nanofiltration (NF) element from Koch Membrane Systems, is a cost-effective solution to help food and beverage companies increase efficiency and streamline their processes.
Read More

Processing equipment: Krohne

May 15, 2012
Three new food processing products from Krohne include the Viscoline Inline Process Rheometer, the Optiflux 6300 Pasteurized Milk Ordinance (PMO) meter, and the Optiquad spectroscopic analysis system.
Read More

Case unstacker: DCC Automation

May 15, 2012
The stainless steel DCC High Speed case unstacker from DCC Automation, a division of Dairy Conveyor Corp., was designed specifically for the most demanding food processing and dairy applications
Read More

Bottle sanitizer: Fogg Filler

May 15, 2012
Fogg Filler’s Chemical Microb-Blaster for Bottles was designed to create longer contact times in the interior of the bottle and sanitize the exterior of the bottle.
Read More

Riding shotgun, from afar

You can’t ride along in every truck. But information systems allow you to monitor the operation of every engine and refrigerated unit, and every driver’s actions.
May 15, 2012
Wikipedia defines “telematics” as “any integrated use of telecommunications and informatics, also known as ICT (information and communications technology).” Today, I would add “command and control” to that as well.
Read More

Bosch presents new technologies for filling of liquid foods

Aseptic packaging solutions are suitable for dairy foods and beverages.
May 15, 2012
At Anuga FoodTec, a trade show held in March in Cologne, Germany, Bosch Packaging Technology introduced two lines for cleanfill applications. The technologies complement Bosch’s existing portfolio of aseptic solutions.
Read More

May 2012 People News

May 15, 2012
Read about promotions and appointments in the dairy industry.
Read More

May 2012 Business Briefs

May 15, 2012
Read about happenings in the dairy industry.
Read More

Choose the proper label

Dairy processors seek shrink-sleeve films that match their sustainability goals. Label vendors have upgraded their technical capabilities. A vendor shares best practices when it comes to labeling dairy foods and beverages.
May 15, 2012

The best labels to use for cheese are pressure-sensitive film-based labels that are laminated to avoid the destructive nature of condensation and handling. That is the opinion of Don Earl, the president of Overnight Labels, Deer Park, N.Y.


Read More

Multimedia

Videos

Image Galleries

Gifford's Ice Cream Co., Skowhegan, Maine

Gifford's is the reigning champion in the Wisconsin Dairy Products Association contest. It sells its ice cream, frozen yogurt, sherbet and sorbet from Maine to Virginia.

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!

05/18/11 2:00 PM EDT

Food Trends: Reformulating for Sodium Reduction

On Demand: Sodium reduction is among today’s most significant policy issues and consumer trends.

Cold beverage

What is your favorite nondairy, nonalcoholic cold beverage?
See Poll Results Poll Archive

THE MAGAZINE

Dairy Foods Magazine

May 2012 cover

2012 May

Check out our May content!
TABLE OF CONTENTS SUBSCRIBE

THE DAIRY FOODS STORE

engineering-aspects-of-milk
Engineering Aspects of Milk and Dairy Products

With 25 international contributors from academia and industry, this book is a readily applicable resource for the development of improved dairy products and for determining how to successfully meet the challenges posed by ever-evolving consumer demands.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Dairy Foods Buyers Guide

Dairy Foods Buyers GuideResource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.

STAY CONNECTED

Facebook Twitter  LinkedIn  YouTube icon