Dairy Foods Magazine

January 2012 cover

View Archived Issues

2012 January

Check out our new January content!

Emmi Roth Brings Swiss Yogurt, Coffee Beverages to the U.S.

The U.S. arm of Switzerland’s largest dairy is staking a claim to the markets for yogurts and milk-based coffee beverages. The dairy processor already is known here for its award-winning specialty cheeses.
Alps, cheese and chocolate are commonly associated with Switzerland. So is the country’s reputation for precision engineering. Just ask anyone who has taken a cable car to the top of a mountain or owns a Swiss watch. A Swiss dairy processor is expanding its presence in the United States by taking precise steps in developing dairy foods, and then executing marketing programs to gain placement on the shelves of grocery stores, with foodservice operators and in specialty food stores.
Read More

Organcia Makes Yogurt in Puerto Rico

And developing a style of its own, Puerto Rico-based Orgánica Yogurt hand-packs its premium yogurt parfaits made with 100% natural fruit and no preservatives. The highly perishable product is sold at coffee shops, bakeries and Starbucks across the island.
Read More

Honey Sweetens Premium Noosa Yogurt

Indeed, Aussies are giving the Greeks some competition in the premium yogurt sector. Bellvue, Colo.-based Noosa Yoghurt has developed a line of Australian-style honey-sweetened whole milk yogurts. They are packaged in multi-serving 8- and 16-ounce clear containers that visually communicate the premium, high-integrity fruit that is included. Varieties are: Blueberry, Honey, Mango, Peach, Raspberry and Strawberry Rhubarb.
Read More

Wallaby Makes Organic Yogurt for Children

Wallaby Yogurt Co., Napa Valley, Calif., a family-owned producer of organic yogurts, adds two product lines — Wallababy Organic Whole Milk Yogurt for Babies and Joey Organic Lowfat Yogurt for Kids — to its growing range. Both lines are sold in packs of four 4-ounce cups, an ideal size for young appetites.
Read More

Nonfat Greek Yogurt from Sophie

The U.S. Census Bureau’s “Statistical Abstract of the United States: 2012” reveals that per capita yogurt consumption has increased more than 400% during the past 30 years. Further, data indicate that yogurt is the fastest-growing segment in the dairy category, with sales figures suggesting that growth is driven largely by the explosion of specialty yogurts, which include regional recipes, flavors for children and functional formulations.
Read More

Czech Yogurts Come With Smurfs

In the Czech Republic, Dairy 4 Fun s.r.o. introduces cup yogurts featuring Gormiti, Hello Kitty and The Smurfs. Gormiti and Hello Kitty yogurts come in two flavors (strawberry and vanilla) and the cups are designed with a separate compartment where a small toy surprise hides. The Smurfs yogurt comes in only a tutti frutti flavor and does not contain any prize.
Read More

Probiotic Kefir for Children

Lifeway Foods Inc., Morton Grove, Ill., continues to grow its presence in the freezer…and its marketing efforts to kids. The company is taking its popular Probugs Kefir drinkable product and freezing it in fun, interactive squeeze tubes designed to entertain as well as satisfy the company’s youngest customers. 

Read More

Sour Cream from Smith Dairy

“Simple” is the name of the game for Smith’s All Natural Sour Cream. “Today’s consumers are looking for foods with less processing and more natural ingredients,” says Penny Baker, director of marketing, Smith Dairy Products Co., Orrville, Ohio. “Our new All Natural Sour Cream is a simple recipe made with cultured milk and cream. That’s it!”
Read More

Weight Watchers Cheese Products

Schreiber Foods Inc., Green Bay, Wis., a licensee of the Weight Watchers brand owned by the New York-based namesake company, introduces White Cheddar-flavored pasteurized process cheese product.  Each 0.67-gram wedge packs 2 grams of protein into 30 calories.
Read More

Flavored Butters from Twisted Foods

Butter is not boring any more. In fact, it’s downright twisted. Northbrook, Ill.-based Twisted Foods introduces Twisted Butter, a spreadable blend of grade AA salted butter, canola oil and all-natural, highly flavorful ingredients designed to enhance meals and snacks.
Read More

Ice Cream Sales Show No Sign Of Cooling Off

Ice cream/sherbet sales had not shown signs of cooling off as of late fall 2011. Although unit sales for the category were down slightly (4.29%), dollar sales increased 3.54% to almost $4.5 billion in the 52 weeks ended Oct. 30, 2011. The average price increased 26 cents during the period. The category includes three segments: frozen yogurt, ice cream and sherbet/sorbet/ices. Private-label brands led all three segments in dollar sales and units.
Read More

Dairy Foods Trend Forecast for 2012

The new year is here. It is time to flip the calendar, plan ahead and move forward with unfinished business. This year, 2012, proves to be both a profitable and innovative year, as indicated in the “What’s in Store 2012” report, published by the International Dairy-Deli-Bake Association (IDDBA), Madison, Wis.
Read More

Dairy Industry New Year's Resolutions

January is about looking forward and making resolutions. We resolve to do better and to make the coming year better than the year before. This applies beyond our personal lives. At the end of each year, the California Milk Advisory Board (CMAB) wraps up with a report to our dairy producers on the activities we’ve conducted to find a home for their milk – over 40 billion pounds of raw milk, the largest milk supply in the nation – and presents our plans for the future.
Read More

U.S. Cheesemakers Fare Well at UK Competition

United States cheesemakers came away with 85 medals at the World Cheese Awards, the most ever for U.S. entrants in the competition. Hundreds of cheese companies worldwide participated, sending more than 2,500 cheeses to Birmingham, England, where they were judged by a field of more than 200 expert tasters from around the world.
Read More

Emmi Roth's Aseptic Plant Processes Milk, Yogurt

Emmi Roth’s facility in New York state is like a Swiss army knife for dairy processing. It has a tool for just about everything, including high- and low-acid aseptic dairy and nondairy products, bag-in-box and retail stand-up re-closable pouches.
Ask a tourist about what to see or do in upstate New York, and you might hear about the baseball hall of fame in Cooperstown, boating or fishing on the region’s many lakes or visiting the Corning Museum of Glass.
Read More

Strong Dairy Export Market Means Strong Jobs Outlook for 2012

Over the past three years, we’ve seen a growing Asian dairy market which has led to increased production abroad, but more importantly has attracted foreign expansion within the United States. With forecasts remaining positive into 2012, employment opportunities are expected to continue to open up in the United States in segments such as milk powder, Greek yogurt and companies working with easily portable commodities.
Read More

What A Dairy Processor Wants

We speak to many dairy processors throughout the year. We see you at trade shows, conferences and in your offices and plants. By listening to you, we learn about issues and challenges critical to your business success, as well as your thoughts about Dairy Foods.
Read More

Dairy Foods Can Promote Healthy Aging

The first baby boomers turned 65 in 2011. As more of the boomer generation reaches retirement age, the number of consumers 65-plus in the United States will burgeon from 40 million in 2010 to 72 million in 2030. Similar statistics can be seen around the world, with the highest percentages of seniors in Japan and Western Europe, and the highest population of seniors in China, whose citizenry swelled to 132 million people age 65-plus in 2011.
Read More

Texturants Create A Better Mouthfeel in Dairy Foods

The mouthfeel of dairy foods matters. Suppliers provide tools to better communicate texture attributes during the product development process.
Texture has always been an important attribute of foods and beverages. In fact, for some consumers, an adverse texture is enough for them to reject a food even before tasting it. This is because we not only use the sense of feeling in our mouths, or mouthfeel, to assess a food’s texture, we also create expectations of texture by visually evaluating a food.
Read More

Too Much Fiber in Dairy Foods Is Not a Good Idea

Two years ago on a wintry morning, my eldest son, then in fourth grade, woke up early and asked if I would make him pancakes. This was music to my ears so I did not even think twice about using the only box of pancake mix in the house: a sample of a new high-fiber product. Following the box directions, I made about two servings, figuring I would join him for a warm breakfast.
Read More

Dairy's Best Practices for Saving Energy

It is time to talk about best practices for the dairy processing industry. But I am not an engineer and I can’t get too technical, like recommending that you lower your refrigeration system’s minimum head pressure set point or telling you that you should lower your boiler steam generation pressure to match your process requirements.
Read More

How to Select X-Ray, Metal Detection Systems

Here’s what you need to know about X-ray inspection systems, as well as metal detectors and checkweighing equipment.
When dairy processors attend tradeshows, they come loaded with questions for makers of X-ray, metal detection and checkweighing equipment. Exhibitors at the International Dairy Show, PackExpo and Process Expo say that plant managers typically ask...
Read More

5 Tools To Reduce Contamination In Dairy Plants

Dairy foods have been around for thousands of years. The dairy industry has operated plants for hundreds of years. While the equipment and technology used today are noticeably different from 20 years ago, the processing steps are very similar and sometimes unchanged from a hundred years ago.
Read More

Emmi Roth's Aseptic Plant Processes Milk, Yogurt

Emmi Roth’s facility in New York state is like a Swiss army knife for dairy processing. It has a tool for just about everything, including high- and low-acid aseptic dairy and nondairy products, bag-in-box and retail stand-up re-closable pouches.
Ask a tourist about what to see or do in upstate New York, and you might hear about the baseball hall of fame in Cooperstown, boating or fishing on the region’s many lakes or visiting the Corning Museum of Glass.
Read More

Tetra Pak: Equipment for Cheesemaking

Tetra Pak recently launched the next generation of its cheddar cheese blockforming unit. The new Tetra Tebel Blockformer enables cheese processors to improve environmental performance, reduce costs and minimize product loss.
Read More

Secondary Packaging Equipment:Westfalia Deam

A compact plastic case stack de-palletizing system from Westfalia Deam Systemsde-palletizes 3-4 dairy pallets (40 inches x 40 inches) per minute, each with nine stacks of empty plastic dairy cases, for a maximum throughput rate of 180 cases per minute.
Read More

Secondary Packaging Equipment: Schneider

Schneider’sstate-of-the-art aseptic brick tray packer offers a high-speed tray packing solution for aseptic brick boxes. The TP-35, designed for the dairy/juice/functional drink industry, is a horizontal tray packer that accumulates bundled bricks into proper pack patterns and loads the bricks from 125 to 250 milliliters in size into tray packs.
Read More

Secondary Packaging Equipment: A-B-C Packaging

A-B-C’s Model 206 packeris said to reduce a processor’s corrugated use and ensure maximum product protection with display shippers. Model 206 packs cartons or bottles (single or multipacks) into full-height, half-height or end-panel display trays at speeds as great as 30 trays per minute.
Read More

MasoSine: Equipment for Cheesemaking

MasoSine’sunique sine pump technology produces powerful suction with low shear and no pulsation. Large, open cavities allow the transfer of curd with little damage, producing a higher yield and fat content while reducing fines.
Read More

Krohne: Equipment for Cheesemaking

Krohne’s Viscoline Inline Process Rheometer provides in-line, continuous measurement of fluid viscosity. It was designed for use wherever viscosity measurement is required for process or quality control.
Read More

Flexicon: Equipment for Cheesemaking

An automated plant-wide weigh batching system engineered by Flexicon simultaneously weighs up to seven major ingredients received in bulk bags and unlimited minor ingredients received in 50-pound (23 kilogram) sacks, pails or boxes.
Read More

Equipment for Lab Tests: Pall Corp.

Pall Corp.is using its GeneDisc system to help screen for a deadly strain of E.coli. The technology is being used by Germany’s national reference laboratory to expedite testing of food samples for the toxic strain of E.coli O104:H4.
Read More



Image Galleries

Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.


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!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

march dairy foods

2015 March

The cheese issue: A look inside Bel Brands; Karoun Dairies' success; A preview of the WCIC Cheese Show

Table Of Contents Subscribe


What is your favorite way to eat cheese?
View Results Poll Archive


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.

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.


Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource 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.