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A look inside Agropur; Plus we profile two cultured dairy companies.
The future is bright for the aseptic packaging of dairy and processed foods in North America. That’s the conclusion of a 2012 study by the research firm Markets and Markets.
The dairy industry thrives on tradition. Independent dairies have built long-term relationships with consumers that are passed from generation to generation. Family-owned regional dairies rely on these loyalties.
Magnolia ice cream, from Pittsburg, Calif.-based Ramar Foods, added a new guava flavor to its line of all-natural tropical ice creams.
Lafayette, Calif.-based Boardwalk Frozen Treats partnered with Baskin-Robbins, Canton, Mass., to bring packaged ice cream and ice cream bars to stores across the United States this spring.
Food and beverage processors find inspiration everywhere, including in traditional Southern desserts and bartenders.
Inspired by the company’s original Christmas Milk eggnog, a new ice cream hits stores.
Convenience is the key. Shred it, grate it, crumble it. Consumers like their cheese ready-to-go, whether it’s natural or processed, though natural is still winning the game.
Ensuring compliance with food safety standards in an increasingly complex regulatory environment can be challenging for dairy processors.
Cheese usage today falls into three categories — industrial, retail and foodservice.
In terms of influence in the market, baby boomers and millennials are running the show. To which generation should the dairy industry cater? The best answer may be: both. Here’s why.
The Texas-based grocery chain H-E-B in March launched its own line of organic products, including dairy.
A Wisconsin cheesemaker built a Greek yogurt production facility to meet private-label demand for the popular cultured dairy food.
Dairy brands fared well in 2013, scoring three spots in the top 10 on Information Resources Inc.’s 2013 New Product Pacesetters report.
Origin Food Group is focused on manufacturing value-added dairy products for private-label and contract manufacturing accounts. The dairy processor also makes its own branded cultured dairy foods and beverages.
Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.
Milk processors and dairy farmers are behind an anti-hunger campaign intended to put fresh milk on the tables of America’s neediest citizens
In late February, the U.S. Food and Drug Administration put out for comment its suggestions to redo the Nutrition Facts label on food packages.
Dairy processors are in the “customer-is-always-right” business. But lately, knowing just what the customer is right about can test the faculties of even the keenest student of consumer behavior.
"Are we there yet?” Many senior plant and dairy corporate leaders are wondering when the journey will end regarding full implementation of the Food and Drug Administration’s Food Safety Modernization Act.
Lubriplate’s complete line of high-performance, NSF H-1 registered, food machinery grade lubricants is designed to provide total food processing and bottling plant lubrication capability.
Oystar’s fully servo-controlled Flexline FL 8/8 CA aseptically fills and seals preformed cups with dairy products.
Although Greek yogurt and natural cheeses are the stars of the dairy case (as measured by sales figures, at least), it is dowdy cottage cheese that is getting the packaging makeover.
EPA’s next big measurement program uses energy performance indicators in a program created by Duke University. Soon you will be able to compare your plant to the overall dairy industry’s performance. EPA will recognize the top 25% of participating dairy plants with its Energy Star Certification.
Dairy Foods invited leading suppliers of pumps and valves to talk about new innovations, cost cutting and best practices in dairy processing facilities. Here’s what they had to say about selecting the best pumps and valves in our virtual roundtable.