To encourage more milk consumption among high school students, Producers Dairy Foods, Fresno, Calif., partnered with the California Milk Processors Board for its second annual three-week Got Milk? Breakfast Challenge. Fresno Unified School District high schools were invited to participate in the contest.
The Hood Sportsmanship Scholarships awarded by Lynnfield, Mass.-based HP Hood is now in its third year of recognizing high school seniors in New England.
In 2011, Prairie Farms Dairy, Hazelwood, Mo., decided to incorporate its milk and cultured products into its “Make Tracks at the Zoo” sponsorship at this annual St. Louis Zoo event. (Previously, ice cream items had been the focus of the processor’s participation.)
Goldenrod Dairy, Symsonsia, Ky., took the Milk Mustache Tour to Bowling Green, Ky.’s Diddle Arena for the Kentucky High School Athletic Association’s girls “sweet 16” basketball tournament.
The marketing team at the milk processing arm of Kroger Co., Cincinnati, Ohio, created a themed label for half-gallon jugs of low-fat chocolate milk for its “Chocolate Milk – The Official Drink of Halloween” campaign.
While Sunnyside Farms had previously teamed with its owner Save Mart Supermarkets (a unit of Super Store Industries) on a sponsorship of the Amgen Tour of California, the dairy processor had not put its efforts into promoting solely one product at the cycling event.
Lehigh Valley Dairy Farms, Lansdale, Pa., promoted its chocolate milk offerings in Walmart stores in the Northeast during a month-long “Official Drink of Halloween” program in October 2010.
RealBeanz, Brooklyn, N.Y., believes that an iced coffee should do more than just satisfy the taste buds — it ought to assist with getting through the day and enhance one’s lifestyle without subjecting the body to harmful chemicals or unhealthful ingredients. This was the motivation behind the namesake ready-to-drink product that debuted in the New York Tri-State area at the beginning of the year.
New research finds that 100% juices could have protective health benefits similar to those of whole fruits. Contributor Stephanie Hildebrandt also uncovers flavor trends in nondairy beverages, which is vital information for dairy processors who also process juices and teas
Today’s consumers are more willing to seek out and try new food products. Delivering products to meet a diverse range of interests is a key to keeping consumer brand loyalty. So what should cultured dairy product processors do to grow and maintain sales and profitability?
During the 2011 holiday season, Sartori Co., Plymouth, Wis., offered a limited quantity of its highly anticipated Limited Edition Cognac BellaVitano cheese. BellaVitano is a creamy, fruity cheese that finishes with a sweet, tangy bite.
Websterville, Vt.-based Vermont Butter & Cheese Creamery, which added Cremont to its aged cheese artisan line about a year ago, is reintroducing the product in a new package designed to improve the quality and integrity of the cheese.
New Crystal Farms Mac & Cheese shredded cheese from Michael Foods, Minnetonka, Minn., combines the rich flavor of sharp cheddar with the melting qualities of American cheese and the buttery flavor of Swiss cheese.
Norseland Inc., Stamford, Conn., part of Tine SA, Norway’s largest producer, distributor and exporter of dairy products, and makers of Jarlsberg specialty cheeses, introduces Jarlsberg Original Cheese Dip.
With Mediterranean foods becoming increasingly popular among mainstream Americans, the time was right for Best Cheese Corp., Mount Kisco, N.Y., to introduce the Epirus brand of authentic Greek cheeses.
The prevalence of lactose intolerance — real or perceived — continues to increase around the world, and in response, all types of food formulators have made “lactose free” a priority in their product development endeavors.
Dutch cheese specialist Vandersterre Groep International B.V., adds two premium natural cheeses to its globally recognized Landana brand, which will likely soon be imported into the United States along with other Landana favorites.
Coconut water meets milk in the new Coconut Water Café Latte from Coco Café, Santa Monica, Calif. Made with fair trade organic espresso, coconut water and 2% milk, the drink is designed to provide balanced energy and hydration along with nourishment.
Dairy Farmers of America, Springfield, Mo., has long known that flavored milk is an ideal recovery beverage after exercise, as the co-op has been marketing its Sport Shake dairy-based, shelf-stable sports drink for 30-plus years.
Sales in the milk category (as measured by dollars) were on the rise in 2011, up 6.7% in the 52 weeks ended Nov. 27, 2011. Unit sales, on the other hand were off 2.7%, according to Chicago-based SymphonyIRI Group. The category includes five segments: whole milk, skim/lowfat milk, flavored milk/eggnog/buttermilk, milkshakes/non-dairy drinks and kefir/milk substitutes/soymilk.
How is the dairy industry like Blockbuster, the video rental chain? What can dairy processors learn from Gillette? Will the food industry be up to the task of feeding billions more people in the years to come? What did Confucius have to say about intellectual property rights?
A cutting in an ice cream plant is rather like reading the reviews after the opening-night performance of a concert. The quality control team (the critics) looks at the finished product and packaging created by the production team (the orchestra). QC reviews whether the process went according to plan.
The Hood Sportsmanship Scholarships awarded by Lynnfield, Mass.-based HP Hood is now in its third year of recognizing high school seniors in New England.
Jenn and Len Jocson were used to their nine-year-old son Josiah’s picky eating habits. Chicken and pizza were the norm. When Josiah went back to school in the fall, they were quite surprised when he suddenly asked for foods from all five food groups.
In 2011, Prairie Farms Dairy, Hazelwood, Mo., decided to incorporate its milk and cultured products into its “Make Tracks at the Zoo” sponsorship at this annual St. Louis Zoo event. (Previously, ice cream items had been the focus of the processor’s participation.)
Goldenrod Dairy, Symsonsia, Ky., took the Milk Mustache Tour to Bowling Green, Ky.’s Diddle Arena for the Kentucky High School Athletic Association’s girls “sweet 16” basketball tournament.
The marketing team at the milk processing arm of Kroger Co., Cincinnati, Ohio, created a themed label for half-gallon jugs of low-fat chocolate milk for its “Chocolate Milk – The Official Drink of Halloween” campaign.
While Sunnyside Farms had previously teamed with its owner Save Mart Supermarkets (a unit of Super Store Industries) on a sponsorship of the Amgen Tour of California, the dairy processor had not put its efforts into promoting solely one product at the cycling event.
To encourage more milk consumption among high school students, Producers Dairy Foods, Fresno, Calif., partnered with the California Milk Processors Board for its second annual three-week Got Milk? Breakfast Challenge. Fresno Unified School District high schools were invited to participate in the contest.
Lehigh Valley Dairy Farms, Lansdale, Pa., promoted its chocolate milk offerings in Walmart stores in the Northeast during a month-long “Official Drink of Halloween” program in October 2010.
Dairy Foods invited Julie Buric, Vice President of MilkPEP, the Milk Processor Education Program, to share the organization’s 2012 strategy for boosting consumption of fluid milk.
Digestive health is the basis of all good nutrition. Many foods promote digestive health through the consumption of live and active bacteria (that is, “pro-biotics”) in conjunction with pro-biotic-friendly (meaning “pre-biotic”) ingredients. This allows for secondary beneficial effects related to blood sugar control, reduced serum lipids, increases in intestinal microflora and other healthful benefits.
Inclusions range from baked goods to fruits and nuts to syrupy variegates. They are an easy way for dairy processors to liven up their products. Simple vanilla ice cream becomes a carnival treat by mixing in peanut pieces and caramel swirl. Strawberry low-fat yogurt transforms to a decadent dessert when glazed pecans and shortcake squares become a topping.
Ivarson offers a complete series of scrape surface heat exchangers for crystallization and processing of butter, spreads, margarine and related fat products.
Mueller’s Accu-Therm plate heat exchangers provide worry-free, highly efficient heat transfer performance when processing simple fluids, viscous solutions or particulates.
Now available in two models, The FrontLine 10 and 15 Automatic from Alfa Laval are both plate heat exchangers that offer increased throughput and higher heat recovery with a smaller footprint, and also feature an automatic opening and closing device.
MicroThermics offers UHT & HTST processors who use plate, tube or steam injection heaters and heat exchangers with in-line homogenizers and other options to create production quality samples right in any lab.
Litre Service reconditions, re-chromes, repairs and rebuilds equipment for industries whose products require the use of scraped surface heat exchangers. The company states it knows heat exchangers made of any materials (nickel, stainless steel, copper, etc.) “inside and out.” Litre fixes hot or cold applications.
Litre Service
800-824-8868
www.litreservice.com
GEA TDS offers an inline UHT process for milk production that allows separation, standardization and aseptic process treatment of the milk in just one step, eliminating the need for distinct separation, pre-heating steps and intermediate storage.
GEA Niro Soavi’s Model NS5355 is said to have the highest capacity of homogenizers available on the market today, running at a maximum flow rate of 60,000 l/h.
While the term “open innovation” may be new to some, it has been around for a decade (or maybe even a century). Simply put, open innovation is about sourcing new ideas and concepts from outside the organization to help develop new innovative, creative and money-making ideas for the company.
Admix’s DynaShear dual-stage inline, high-shear disperser installed before the balance tank assures complete dispersion of powders, gums and stabilizers (no more lumps/graininess) to provide for longer process runs and reduced water and CIP chemical usage.
To be certain we are all on the same page, let’s look at my list of truck, tractor and refrigeration fuel choices. My list includes: ethanol, methanol, bio-diesel, clean diesel, compressed natural gas (CNG), liquefied natural gas (LNG), propane (LPG) and methane gas. That is a list of eight possible choices.
From a consumer’s perspective, ice cream is about fun and good times. The ice cream division of Mars Chocolate North America shares that point of view. Evidence of the company’s sense of humor is a banner welcoming visitors to Mars’ little “corner ice cream shop.” In fact, the processing facility is larger than an airplane hangar. The building consists of four production lines, wet and dry ingredient storage areas, packaging supplies and a warehouse.