Dairy Foods Magazine

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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.
January 13, 2012
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.
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Dairy Ingredients Show Growth

January 11, 2012
Nonfat dry milk (NDM) production increased 3.4% to about 1.6 billion pounds in 2010, according to the American Dairy Products Institute, Elmhurst, Ill.
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Organcia Makes Yogurt in Puerto Rico

January 12, 2012
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.
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Honey Sweetens Premium Noosa Yogurt

January 12, 2012
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.
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Wallaby Makes Organic Yogurt for Children

January 12, 2012
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.
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Nonfat Greek Yogurt from Sophie

January 12, 2012
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.
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Czech Yogurts Come With Smurfs

January 12, 2012
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.
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Probiotic Kefir for Children

January 12, 2012
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. 


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Sugar-free Ice Cream Novelties from Clemmy's

January 12, 2012
One hundred percent sugar-free is not an easy feat in the ice cream business, but Clemmy’s, Rancho Mirage, Calif., has managed.
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Sour Cream from Smith Dairy

January 12, 2012
“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!”
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Weight Watchers Cheese Products

January 11, 2012
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.
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Flavored Butters from Twisted Foods

January 11, 2012
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.
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Feta Cheese Spread from Grecian Delight Foods Inc.

January 11, 2012
New Opaa! brand feta spreads from Grecian Delight Foods Inc., Elk Grove Village, Ill., rely on cows milk feta cheese as a base ingredient, to which an array of spices and vegetable pieces are added for some kick.
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Bread Pudding from Kozy Shack

January 11, 2012
Consumers shopping the refrigerated dairy case will be delighted to spot a new dessert reminiscent of grandma’s kitchen: bread pudding.
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Ice Cream Sales Show No Sign Of Cooling Off

January 13, 2012
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.
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Beer Cheese Comes in New Flavors

January 11, 2012
Introducing a new product in the dairy foods industry is “a tough business,” says Randall Mitchell, chief executive officer of Smoky Mountain Cheese, Seymour, Tenn. “There’s nothing easy about it.”
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Dairy Foods Trend Forecast for 2012

January 10, 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.
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Dairy Industry New Year's Resolutions

January 12, 2012
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.
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U.S. Cheesemakers Fare Well at UK Competition

January 11, 2012
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.
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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.
January 12, 2012
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.
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Strong Dairy Export Market Means Strong Jobs Outlook for 2012

January 11, 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.
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What A Dairy Processor Wants

January 10, 2012
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.
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Dairy Foods Can Promote Healthy Aging

January 13, 2012
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.
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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.
January 13, 2012
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.
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Too Much Fiber in Dairy Foods Is Not a Good Idea

January 13, 2012
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.
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Dairy's Best Practices for Saving Energy

January 13, 2012
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.
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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.
January 12, 2012
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...
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5 Tools To Reduce Contamination In Dairy Plants

January 13, 2012
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.
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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.
January 12, 2012
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

Koch Membrane Systems: Equipment for Cheesemaking

January 12, 2012
Koch Membrane Systems offers a complete line of custom, spiral sanitary microfiltration, ultrafiltration, nanofiltration and reverse osmosis elements
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FoodTools: Equipment for Cheesemaking

January 13, 2012
FoodTools’ new 5-JRcan slice cheese blocks, horns, loaves or wheels with both a vertical and horizontal cut pattern.
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Urschel: Equipment for Cheesemaking

January 13, 2012
Urschel introduces new grating options for cheese applications. New engineering developments allow the company to offer a wide variety of grating heads that offer cuts from coarse granules to shreds.
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Unifiller: Equipment for Cheesemaking

January 13, 2012
The Hopper Topper Max FSfrom Unifiller is a transfer pump with high-volume product transfer for delicate and chunky products.
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Tetra Pak: Equipment for Cheesemaking

January 12, 2012
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.
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Stoelting: Equipment for Cheesemaking

January 13, 2012
Stoelting’snewest technology is the OptiSet cheesemaking tool which detects the exact instance of coagulation in a cheese vat.
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Secondary Packaging Equipment:Westfalia Deam

January 13, 2012
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.
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Secondary Packaging Equipment: Thiele

January 13, 2012
Thiele Technologies’ Dairy Case Unstacker features patent-pending powered tipping, offering customers both higher speeds – up to 85 cases per minute – and increased reliability.
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Secondary Packaging Equipment: Schneider

January 13, 2012
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.
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Secondary Packaging Equipment: Harpak-ULMA

January 13, 2012
Harpak-ULMA’s Rama retail-ready secondary solutions deliver a dairy processor’s products to the shelves using less material than traditional RSC packaging and with unlimited graphic possibilities.
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Secondary Packaging Equipment: A-B-C Packaging

January 13, 2012
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.
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Reiser: Equipment for Cheesemaking

January 12, 2012
www.reiser.comReiser and Vemag have designed a variety of cheese-shredding and portioning systems for all types of applications and production requirements.
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Mettler-Toledo: Equipment for Cheesemaking

January 12, 2012
Glass-free pH sensorsfrom Mettler-Toledo are being used to control cultivation of starter culture in fermentation reactors.
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MasoSine: Equipment for Cheesemaking

January 12, 2012
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.
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Krohne: Equipment for Cheesemaking

January 12, 2012
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.
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Flexicon: Equipment for Cheesemaking

January 12, 2012
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.
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Equipment for Lab Tests: Crème Software

January 13, 2012
Creme Software and Creme Food, with their state-of-the-art cloud computing system, conduct consumer nutritional modeling and probabilistic risk assessments on hazards associated with foods.
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Equipment for Lab Tests: Stratophase

January 13, 2012
Stratophase completed its Portable Integrated Battlespace Biological Detection Technology (PIBBDT)project. The portable prototype systems can detect biohazards in an atmospheric environment.
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Equipment for Lab Tests: Romer Labs

January 13, 2012
Romer Labs introduced AgraStrip food allergen lateral flow test kits, a range of immunological rapid tests for the detection of allergens in food, rinse waters and environmental swabs.
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Equipment for Lab Tests: Pall Corp.

January 13, 2012
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.
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Equipment for Lab Tests: DeltaTrak

January 13, 2012
DeltaTRAK partnered with food safety expert George Nakamura to present research on rapid bacterial enzyme detection technology at the Food Safety Summit in Washington, D.C.
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Bematek Systems: Cheesemaking Equipment

January 12, 2012
Bematek Systems’ new laboratory pilot mixing system for in-line multicomponent process development is suitable for blending multiple streams of fluids into homogeneous emulsions, dispersions and blends.
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Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

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!

6/19/14 2:00 pm EDT

Build a Better Cheese

On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.

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