Dairy Foods eMagazine

2012 March

Check out our March content!

Cover Story

Back to Top

Mikawaya adds new flavors to mochi ice cream

April Miller
March 15, 2012
Mikawaya is a Vernon, Calif.-based candy maker and ice cream processor that is on the move with new products and formats backed by social media marketing. The company plans to expand its ice cream offerings with its first pint line — Mikawaya Exottics — to be released as early as this April.
Read More

Velvet Ice Cream nears its 100th anniversary

April Miller
March 15, 2012
Expect to see some new feature flavors—in both the natural and churned lines—this year from Velvet Ice Cream Co., Utica, Ohio. And while president Luconda Dager is hush-hush about other 2012 plans, she says what won’t change is the company’s continued focus on quality and value.
Read More

Salt & Straw breaks into the ice cream scene

April Miller
March 19, 2012
Each flavor made by Salt & Straw Ice Cream includes local, organic and sustainable ingredients. The Portland, Ore.-based company opened in May 2011 with the goal of featuring the “best Oregon has to offer, through ice cream.” The owners call their business a “farm-to-cone” company.
Read More

Philip R’s Frozen Desserts has a hit with Lollibons

April Miller
March 13, 2012
Philip R’s Frozen Desserts made headlines in 2010 with its award-winning Lollibons (picture an ice cream lollipop or a cake pop on a stick). The Swiss vanilla almond Lollibon was selected as a silver finalist for Outstanding Perishable Foodservice Product in the 2010 sofi Awards from the National Association for the Specialty Food Trade. In 2011, the novelty received a top award from the World Dairy Expo Championship Dairy Product contest in the creative and innovative class.
Read More

Foods & Beverages

Back to Top

Philip R’s Frozen Desserts has a hit with Lollibons

April Miller
March 13, 2012
Philip R’s Frozen Desserts made headlines in 2010 with its award-winning Lollibons (picture an ice cream lollipop or a cake pop on a stick). The Swiss vanilla almond Lollibon was selected as a silver finalist for Outstanding Perishable Foodservice Product in the 2010 sofi Awards from the National Association for the Specialty Food Trade. In 2011, the novelty received a top award from the World Dairy Expo Championship Dairy Product contest in the creative and innovative class.
Read More

Velvet Ice Cream nears its 100th anniversary

April Miller
March 15, 2012
Expect to see some new feature flavors—in both the natural and churned lines—this year from Velvet Ice Cream Co., Utica, Ohio. And while president Luconda Dager is hush-hush about other 2012 plans, she says what won’t change is the company’s continued focus on quality and value.
Read More

Salt & Straw breaks into the ice cream scene

April Miller
March 19, 2012
Each flavor made by Salt & Straw Ice Cream includes local, organic and sustainable ingredients. The Portland, Ore.-based company opened in May 2011 with the goal of featuring the “best Oregon has to offer, through ice cream.” The owners call their business a “farm-to-cone” company.
Read More

Mikawaya adds new flavors to mochi ice cream

April Miller
March 15, 2012
Mikawaya is a Vernon, Calif.-based candy maker and ice cream processor that is on the move with new products and formats backed by social media marketing. The company plans to expand its ice cream offerings with its first pint line — Mikawaya Exottics — to be released as early as this April.
Read More

Trickling Springs Creamery chocolate milk

March 18, 2012
Cocoa Metro Dark Drinking Chocolate, a gourmet chocolate milk produced by Trickling Springs Creamery, Chambersburg, Pa., has been available in Whole Foods Market stores and specialty retailers in major Eastern cities since late 2010.
Read More

Saint Benoit Creamery whole milk

March 18, 2012

Saint Benoît Creamery, Petaluma, Calif., uses organic Jersey cows milk to produce its new whole milk, which joins the company’s popular hand-crafted yogurt line.


Read More

New foods from Kraft

March 18, 2012
At the end of 2011, Northfield, Ill.-based Kraft Foods promised many new products for the coming year.
Read More

Coach Farm goat cheese

March 18, 2012
Pine Plains, New York-based Coach Farm adds fig and pear varieties to its popular Northeast-made goat cheese.
Read More

Isola Imports flavored butter

March 18, 2012
Consumers’ growing interest in chef-inspired home cooking is driving the development of flavorful butters, as such cooking aids and condiments provide a culinary touch to even the simplest recipes.
Read More

Bacetti ice cream

March 18, 2012
Bacetti is a new line of bite-sized premium ice cream novelties developed by a brother and sister team who founded the same-named San Francisco-based company about a year ago.
Read More

Sales of Energy, Sports Drinks Perform Like a Rock Star

The category posted double-digit gains last year. Single-serve, non-aseptic energy drink sales were up nearly 17%.
March 13, 2012
There was no energy crisis when it came to demand for energy drinks in the 52 weeks ended Dec. 25, 2011. The category showed double-digit growth in both dollar sales (up 16.6%) and unit sales (up 17.6%), according to Chicago-based SymphonyIRI Group.
Read More

How to reduce sodium levels in cheese

Reducing sodium levels will require masking agents and metallic/bitter blockers to eliminate the off-flavors caused by potassium-based salt substitutes.
Sharon Gerdes Health and Wellness editor of Dairy Foods
Sharon Gerdes
March 13, 2012
High levels of dietary sodium can increase blood pressure. But the health consequences of population-wide sodium reduction are still the subject of some debate. Americans consume on average 3,400 milligrams of sodium daily.
Read More

Processors

Back to Top

Mikawaya adds new flavors to mochi ice cream

April Miller
March 15, 2012
Mikawaya is a Vernon, Calif.-based candy maker and ice cream processor that is on the move with new products and formats backed by social media marketing. The company plans to expand its ice cream offerings with its first pint line — Mikawaya Exottics — to be released as early as this April.
Read More

Swiss Valley Farms' plant runs 24/7

A manufacturing facility in Luana, Iowa runs 24/7, every day of the year. Swiss Valley Farms produces Swiss-style cheeses, cream cheeses and whey powders.
James Carper
March 18, 2012
Northeastern Iowa was shaped by the glaciers and the Mississippi River, which makes up its eastern border. The landscape here defies the stereotype of Midwestern flatness. Rolling hills yield unexpected delights for motorists negotiating the winding county roads.
Read More

Swiss Valley Farms brings a sharp focus to cheesemaking

By exiting the fluid milk and cultured business to concentrate on cheese, Swiss Valley Farms CEO Don Boelens has turned the Iowa-based dairy cooperative into a nimble processor that can react quickly to customers’ requests.
James Carper
March 18, 2012

Swiss Valley Farms chief executive officer Donald A. Boelens was dealing with volatile milk prices and a collapsing export market in 2008-2009. Looking back, he says he knew there had to be a better management structure, one that could allow the company to take advantage of opportunities caused by price fluctuations and at the same time deal with the hardships.

 


Read More

Velvet Ice Cream nears its 100th anniversary

April Miller
March 15, 2012
Expect to see some new feature flavors—in both the natural and churned lines—this year from Velvet Ice Cream Co., Utica, Ohio. And while president Luconda Dager is hush-hush about other 2012 plans, she says what won’t change is the company’s continued focus on quality and value.
Read More

Salt & Straw breaks into the ice cream scene

April Miller
March 19, 2012
Each flavor made by Salt & Straw Ice Cream includes local, organic and sustainable ingredients. The Portland, Ore.-based company opened in May 2011 with the goal of featuring the “best Oregon has to offer, through ice cream.” The owners call their business a “farm-to-cone” company.
Read More

Philip R’s Frozen Desserts has a hit with Lollibons

April Miller
March 13, 2012
Philip R’s Frozen Desserts made headlines in 2010 with its award-winning Lollibons (picture an ice cream lollipop or a cake pop on a stick). The Swiss vanilla almond Lollibon was selected as a silver finalist for Outstanding Perishable Foodservice Product in the 2010 sofi Awards from the National Association for the Specialty Food Trade. In 2011, the novelty received a top award from the World Dairy Expo Championship Dairy Product contest in the creative and innovative class.
Read More

Ingredients

Back to Top

How to reduce sodium levels in cheese

Reducing sodium levels will require masking agents and metallic/bitter blockers to eliminate the off-flavors caused by potassium-based salt substitutes.
Sharon Gerdes Health and Wellness editor of Dairy Foods
Sharon Gerdes
March 13, 2012
High levels of dietary sodium can increase blood pressure. But the health consequences of population-wide sodium reduction are still the subject of some debate. Americans consume on average 3,400 milligrams of sodium daily.
Read More

Formulating with coffee, tea in dairy products

Dairy Foods gets the scoop on coffee and tea ingredients driving innovation.
March 18, 2012
The health benefits associated with tea and coffee continue to grow, and dairies are well-poised to manufacture innovative products based on these two globally desired beverages.
Read More

Chocolate milk is nature's sports drink

The carbohydrates in chocolate milk provide usable energy and help to replenish glycogen stores.
Gregory Miller
March 13, 2012
Chocolate milk has been in the news recently — and part of that focus has been on its popularity as a recovery beverage for elite professional and endurance athletes.
Read More

Premium fruit ingredients add value to dairy foods

D. Berry
March 13, 2012
During a recent visit to Whole Foods Market, I slowed down my pace in order to better observe the trends in new products and label claims. Filtering out natural, organic and similar marketing tactics, one solid trend that was apparent across most food categories was a tie-in to fruit. The pork chops had a serving suggestion to include apple sauce. Breakfast cereals either contained dried fruit pieces or a recommendation to add something fresh from the farm stand.
Read More

Operations

Back to Top

ICTE, the International Cheese Technology Expo, begins April 10

The International Cheese Technology Exposition has outgrown its previous venues. So it moves to Milwaukee in April. It will be the ICTE’s largest event ever.
March 18, 2012

The Wisconsin Cheese Makers Association and the Wisconsin Center for Dairy Research, both headquartered in Madison, Wis., are hosting the cheese industry’s most exclusive show — the International Cheese Technology Exposition (ICTE), April 10-12 at the Frontier Airlines Center in Milwaukee, Wis.


Read More

Exporting to Mexico is an overnight success, 20 years in the making

Trade with Mexico required a wide range of development activities, including retail and foodservice promotions, regulatory clarifications and trade policy advocacy.
Tom Suber
March 18, 2012
A week or so before Thanksgiving 2011, Mexico became our first billion-dollar overseas market. It was like watching our first-born go through a graduation ceremony — the satisfying reward after years of careful nurturing.
Read More

Tips for training plant employees

Henry Randolph
March 18, 2012
Effective training of plant and quality assurance personnel is essential to achieving quality and food safety standards. The training should involve both technical and practical applications of the process. In addition, it must involve all employees, especially Bubba and his counterparts — Junior, Leroy, “They” and “Supposed To.”
Read More

Dairy foods need the perfect package

What would be the perfect package? One that protects the product, has a small carbon footprint, benefits the retailer and processor, and is accepted by consumers.
March 18, 2012
Dairy processors seek the perfect package, whatever the food or beverage. The package needs to be sustainable and protective of the product. Bottles or containers must also offer the consumer convenience.
Read More

Suppliers

Back to Top

Lee Industries: Equipment for dairy processing

March 18, 2012
The Dual Rototex series scraped surface heat exchanger/evaporator is designed to heat, cool or concentrate a wide variety of products, particularly highly viscous, proteinaceous or heat-sensitive liquids that tend to stick to or foul a heat-transfer surface.
Read More

Terlet: Equipment for dairy processing

March 18, 2012
The new Terlotherm vertical scraped surface heat exchanger can handle various applications such as heating, cooling, pasteurization, crystallization and aseptic processing of dairy products in a small footprint.
Read More

SPX: Equipment for mixing and blending

March 18, 2012

The APV Cavitator can heat liquids without scale build-up, and can be used for a variety of sanitary applications, ranging from pasteurization to low-pressure homogenization.


Read More

ICTE, the International Cheese Technology Expo, begins April 10

The International Cheese Technology Exposition has outgrown its previous venues. So it moves to Milwaukee in April. It will be the ICTE’s largest event ever.
March 18, 2012

The Wisconsin Cheese Makers Association and the Wisconsin Center for Dairy Research, both headquartered in Madison, Wis., are hosting the cheese industry’s most exclusive show — the International Cheese Technology Exposition (ICTE), April 10-12 at the Frontier Airlines Center in Milwaukee, Wis.


Read More

ADMIX: Equipment for mixing and blending

March 18, 2012
The two-stage in-line disperser ensures that smooth, particulate-free product is delivered through the HTST every time when the unit is installed immediately upstream of the balance tank.
Read More

Exporting to Mexico is an overnight success, 20 years in the making

Trade with Mexico required a wide range of development activities, including retail and foodservice promotions, regulatory clarifications and trade policy advocacy.
Tom Suber
March 18, 2012
A week or so before Thanksgiving 2011, Mexico became our first billion-dollar overseas market. It was like watching our first-born go through a graduation ceremony — the satisfying reward after years of careful nurturing.
Read More

Tips for training plant employees

Henry Randolph
March 18, 2012
Effective training of plant and quality assurance personnel is essential to achieving quality and food safety standards. The training should involve both technical and practical applications of the process. In addition, it must involve all employees, especially Bubba and his counterparts — Junior, Leroy, “They” and “Supposed To.”
Read More

Dairy foods need the perfect package

What would be the perfect package? One that protects the product, has a small carbon footprint, benefits the retailer and processor, and is accepted by consumers.
March 18, 2012
Dairy processors seek the perfect package, whatever the food or beverage. The package needs to be sustainable and protective of the product. Bottles or containers must also offer the consumer convenience.
Read More

Formulating with coffee, tea in dairy products

Dairy Foods gets the scoop on coffee and tea ingredients driving innovation.
March 18, 2012
The health benefits associated with tea and coffee continue to grow, and dairies are well-poised to manufacture innovative products based on these two globally desired beverages.
Read More

Stay ahead of the curve. Unlock a dose of cutting-edge insights.

Receive our premium content directly to your inbox.

SIGN-UP TODAY