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.
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.
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.”
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.
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.
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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!
On Demand: Sodium reduction is among today’s most significant policy issues and consumer trends.
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.
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