Dairy Foods Magazine

Dairy Foods November 2012 cover

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2012 November

Check out our November content!

Milk processors scratch a niche

Fluid milk processors develop specialized milk for niche markets. By adding vitamins, flavors, fiber and extra calcium, milk brands appeal to various health needs of consumers.
How do processors create value in a commodity item like milk? They add flavors and functional ingredients, make it more portable and seek new channels of distribution.
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Butter is ready for its close-up

Good old high-fat, high-calorie butter is starring on restaurant menus and at home. Foodies appreciate butter’s qualities in baking and in adding taste to home cooking.
Nobody puts butter in a corner. Not anymore. Long shunted to the dietary sidelines because of its saturated-fat content and high caloric value, butter is undergoing a renaissance. You can thank fine-dining (see related article) and a renewed interest in cooking at home for that.
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There is no fun for ice cream processors

Ice cream is marketed to consumers as a “fun” food, but the industry sees little to enjoy. Sales of ice cream, novelties, and sherbets have declined. Frozen yogurt, on the other hand, is the category star.
Ice cream is a price-driven food with little brand loyalty. Sure, consumers say they have their favorite flavors and brands, but when that moment of truth arrives and it’s time to grab a carton from the freezer, price beats brand. The best-selling national brand is “private label.” And the sad truth of it is, Americans are buying less ice cream.
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Greek yogurt stars in the dairy case

In the cultured dairy category, Greek-style is dominating yogurt, but it’s popping up in other cultured products as well. Plus, processors target healthier snacking opportunities and convenience.
The explosion of Greek-style has dominated the yogurt aisle for much of this year, including new introductions from Yoplait, Karoun Dairies, Dannon, Chobani and others.
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Cheesemakers go for the bold

Natural cheese production continues to trend up. Bold flavors and artisan cheeses draw consumers, and processors look to grow sales with portability and snacking options.
As interesting flavor options, artisan cheeses, portion-control and portability continue to trend up for cheese, so does natural cheese production.
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Grassland Dairy offers organic butter

Grassland Dairy, Greenwood, Wis., offers organic butter for the foodservice industry and for retail. The butter comes in cases of 18 one-pound unsalted solids and 25 kilograms of salted and unsalted bulk. It is QAI-certified organic and kosher-certified. The suggested retail price is $2 to $3 per pound.
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Awards

Glanbia USA is the Exporter of the Year

The C’s are customers, communications and cheese. The Exporter of the Year builds and maintains strong connections with customers throughout the world. The company accounts for at least 10% of all U.S. cheese exports.
This year’s recipient of the Tom Camerlo Exporter of the Year award from Dairy Foods stands out from the competition in one major way: fewer frequent flyer miles. At least, fewer miles traveled between its export markets and headquarters. After all, when you’ve already got personnel stationed in those markets, there’s no need to visit as often — your company already lives there.
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Tighter dairy supplies forecast for 2013

Drought in the United States, less favorable conditions in Europe, an uncertain El Niño and a decrease in New Zealand pay prices have increased supply challenges in the year ahead.
After 16 months of steady price declines, the global dairy markets are on the rise again. The world’s appetite for dairy products hasn’t abated, while a slowdown in milk production growth in the United States and Europe this summer has put a squeeze on the international market. Supplies are expected to be snug well into 2013, pointing to continued strong prices ahead.
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Peanut butter recall

Sunland's tainted peanut butter leads Dean Foods to recall ice cream made for Supervalu stores

In 2009, tainted peanuts from Peanut Corp. of America also affected dairy processors.

Dean Foods Co. is the latest ice cream maker to recall varieties made with peanut butter. Other dairy processors that have issued voluntary recalls include Oregon Ice Cream, Clemmys, Belfonte, Smith Dairy, BGC Manufacturing, Toft Dairy, Talenti Gelato, and Rich Products Corp.


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Cheese is a winner, milk not so much

Dairy processors are cleaning up on sales of natural cheese. Or, they need to mop up the steady trickle of losses in the fluid milk category.
How’s the dairy foods business? Which one? If you sell natural cheese or Greek yogurt, then the answer is: Great. If you bottle milk or package ice cream, then the answer might be: Things could be better.
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Ingredients help consumers play with their food

One trend is interactive foods, as when users stir inclusions into yogurts or swirl colors into new combinations. Other trends (like clean labels) can have a domino effect on formulations. Eliminating sugar, for example, has a direct bearing on texture.
The national effort to turn around the obesity epidemic is steering children away from soft drinks and back to milk-based beverages. The popularity of Greek yogurt has given a shot in the arm to the cultured dairy category. Natural cheese is chic, as tastings and artisanal offerings take off. Ice cream processors welcome the flavor innovators.
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Multimedia

Videos

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.

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!

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

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