Dairy Foods Magazine

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2013 May

We get to know the story behind G.S. Gelato, plus a look at non-dairy beverages.
Check back throughout the month for new articles to come!

A look inside G.S. Gelato's plant

The Italian-born owners of G.S. Gelato bring their recipes and production equipment to Florida’s Panhandle where they make authentic Italian gelato for retail and foodservice customers.
May 12, 2013
The headquarters and manufacturing plant of G.S. Gelato, Fort Walton Beach, Fla., are far from the scenic Gulf Coast views in this resort town on the Emerald Coast of Florida’s panhandle.
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G.S. Gelato is living the dolce vita

May 10, 2013
Guido Tremolini and Simona Faroni are living the sweet life in Fort Walton Beach, Fla. The owners of G.S. Gelato make their own branded version of the Italian frozen dessert and supply private-label retail and foodservice accounts, too.
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The focus is on flavor and function in nondairy beverages

Processors like Turkey Hill are focusing on unique tea flavors and more options. Lipton introduces healthier teas, and Good Belly goes with functional ingredients, a trend many other beverage makers are following.
May 5, 2013

Processors like Turkey Hill are focusing on unique tea flavors and more options. Lipton introduces healthier teas, and Good Belly goes with functional ingredients, a trend many other beverage makers are following.


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Ice cream

Magnolia goes green with avocado ice cream

March 5, 2013
Ramar Foods, producer of Magnolia ice cream, introduces a new avocado ice cream flavor to its all-natural line.
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Ice cream-inspired Ice Coffee

Dunkin’ Donuts launches two Baskin-Robbins ice cream-inspired flavors of iced coffee

May 10, 2013
Ice Cream-inspired Ice Coffee.
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Market Trends

Sales of cultured dairy foods have been flat in the past year

Yogurt is a $6.6 billion category, but unit sales did not grow. It’s the same story for cream cheese, cottage cheese and sour cream.
May 10, 2013
Though yogurt continues to dominate the news (and aisles) for cultured dairy products, cream cheese, specifically soft cream cheese, saw a jump in dollar and unit sales.
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Greek yogurt

YoCrunch launches Yopa! its new Greek yogurt line

March 7, 2013
YoCrunch introduces a new line of Greek yogurt called Yopa!.g
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Greek yogurt

Powerful Yogurt first Greek yogurt in U.S. targeted to men

April 8, 2013
Powerful Yogurt is the first Greek yogurt in the U.S. designed for men, with a larger 8-ounce cup size and high protein.
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Creamer

Coffee-mate adds chocolate flavor to its all-natural dairy creamers

April 19, 2013
Coffee-mate introduces Natural Bliss chocolate to its all-natural dairy creamers
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Cultured dairy

Lifeway’s Helios kefir goes Greek with extra protein and honey

March 26, 2013
Lifeway’s Helios Greek kefir reformulated with extra protein and added honey.
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Northeast Indiana says it is friendly to Dairy Processing

A regional development agency seeks food processors. Edy’s ice cream thrives because of a large supply of cream, the transportation infrastructure, low energy rates and a strong labor force.
May 13, 2013

With sales from dairy operations more than doubling over the past 10 years, Indiana has become one of the fastest-growing dairy states, according to the Northeast Indiana Regional Partnership and the U.S. Department of Agriculture.


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From the Editor

A global summit about yogurt examines the benefits of this dairy food

A nutrition group touts the health benefits of yogurt and a dairy organization shares evidence of the industry’s diminishing carbon footprint.
May 14, 2013
A nutrition group touts the health benefits of yogurt and a dairy organization shares evidence of the industry’s diminishing carbon footprint.
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10 trends affecting/influencing milk consumption

May 16, 2013
The Dairy Council of California, Sacramento, presents these 10 trends affect or influence milk consumption this year.
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Humorous ads encourage milk before bedtime

May 15, 2013
The California Milk Processor Board launched an English-language series of television ads that encourage consumers to drink milk before bedtime.
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Business Briefs

Shamrock Farms building new facility, plus more dairy processor news

May 13, 2013

Shamrock Farms, Phoenix, said in March it is building a $50 million state-of-the-art dairy manufacturing facility in August County, Virginia.


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11 New and Novel ideas in Frozen Desserts

Do you formulate with whole algalin flour or use the water control index to evaluate the potential for ice crystal formation? These are two new ingredients and tools to use in formulating and manufacturing ice cream and frozen desserts.
May 11, 2013
The history of frozen desserts is marked by many significant scientific and technical innovations and advancements that make the products we produce more appealing, more convenient, nutritionally more efficacious and less costly.
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Culturally Speaking

Options for making Greek yogurt

Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.
May 12, 2013

Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.


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Functional ingredients boost the health and nutrition of dairy foods

Makers of dairy foods and beverages can boast about the inherent nutrition in their products. They also can boost the health claims by adding functional ingredients such as protein and omega-3s.
May 16, 2013
In the words of the Academy of Nutrition and Dietetics, “All foods are functional at some physiological level.”
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New Yo-Mix Greek from DuPont Nutrition & Health

May 24, 2013
New Yo-Mix Greek from DuPont Nutrition & Health is a five-species yogurt culture blend that gives dairy processors a simpler, more efficient and consistent way to culture Greek-style yogurt.
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Cyvex Nutrition’s OmegaPure fish oil has health benefits from long-chain omega-3 fatty acids

May 23, 2013
Cyvex Nutrition Inc.’s OmegaPure fish oil has health benefits from long-chain omega-3 fatty acids designed and formulated to work well in a wide variety of dairy applications.
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Chr. Hansen introduces SaltLite, an ingredient which enables cheese sodium reduction

May 22, 2013
Chr. Hansen introduces SaltLite, an ingredient which enables cheese producers to cut sodium content by up to 50% while maintaining taste and texture.
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Bioenergy Ribose is a five-carbon monosaccharide functional ingredient

May 21, 2013
Bioenergy Ribose from Bioenergy Life Science is a five-carbon monosaccharide functional ingredient. Unlike most sugars which fuel energy recycling, Bioenergy Ribose drives energy maintenance and recovery by making energy compounds and keeping them in muscle cells.
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BI Nutraceuticals offers a range of psyllium ingredients

May 21, 2013
BI Nutraceuticals offers a wide range of psyllium ingredients anchored by the company’s psyllium fiber, Psyberloid.
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Sodium under scrutiny

Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.
May 14, 2013
Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.
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Ingredient news: Feeling good about flavors

Flavors can burnish dairy’s inherent healthy halo. Consider some of the dairy foods on the market: fruit flavors in yogurt, low-fat chocolate milk and cookies-and-cream no-sugar-added ice cream.
May 15, 2013
You’ve heard it before and maybe you’ve even said it yourself: “If it tastes great, it can’t be good for me.”
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Transportation’s role in food safety

FSMA has shifted the focus from responding to contamination to preventing it. This includes transportation, in addition to processing, packaging, sales and consumption.
May 17, 2013
Food safety is receiving a significant amount of attention. This puts more emphasis on the transport portion for the producer-to-market cycle.
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Dairy processors are using Donaldson filters in their food quality and safety programs

May 20, 2013
Dairy processors are using Donaldson filters and tests in their food quality and safety programs. Process water and ingredient water are generally filtered down to 0.2 micron in order to remove bacteria and particulate.
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American Water Chemicals provides leading technology in membrane water treatment programs

May 19, 2013
American Water Chemicals provides customers with leading technology in membrane water treatment programs and services.
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Koch Membrane Systems’ nanofiltration membrane system

May 19, 2013
Koch Membrane Systems’ nanofiltration membrane was developed for sanitary applications in dairy, food and beverage.
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Synder Filtration’s new NFG nanofiltration membrane system

May 18, 2013
Synder Filtration’s new NFG nanofiltration membrane provides high-quality separation with efficiency.
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The straight talk on labeling

A neatly applied and aligned label conveys the image that the product has been carefully manufactured. A haphazardly applied one can raise doubts about the package contents.
May 16, 2013
Kevin Watts of Laubscher Cheese Co., Mercer, Pa., knew there had to be a better and faster way of labeling the company’s different products.
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Supplier News

In memorium: Walter Hidding

March 29, 2013
Walter E. Hidding, 91, of Agness, Ore., and founder of Blackhawk Molding Co., passed away at his residence on March 18, 2013.
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Multimedia

Videos

Image Galleries

G.S. Gelato, Fort Walton Beach, Fla.

The Italian-born owners of G.S. Gelato bring their recipes and production equipment to Florida's Panhandle where they make authentic Italian gelato for retail and foodservice customers.

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!

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

Non-Dairy Beverages

What’s your favorite non-dairy beverage?
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THE MAGAZINE

Dairy Foods Magazine

DF May 2013 edition cover

2013 May

We get to know the story behind G.S. Gelato, plus a look at non-dairy beverages.
Check back throughout the month for new articles to come!
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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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