Dairy Foods eMagazine

2012 December

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Chobani is Dairy Food's 2012 Processor of the Year

Hamdi Ulukaya has led Chobani to the top of the yogurt category, and for that reason, Dairy Foods names Chobani the 2012 Processor of the Year. But the company’s influence is felt throughout the dairy industry.
James Carper
December 19, 2012
In his hit song “American Saturday Night,” country singer Brad Paisley celebrates immigrants’ contributions to American culture, including pizza with Canadian bacon, beer from the Netherlands, Brazilian leather, German cars and the Beatles, not to mention “a French kiss, Italian ice and margaritas in the moonlight.”
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Foods & Beverages

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Franklin Foods creates Greek yogurt cream cheese

December 10, 2012
Franklin Foods, Enosburg Falls, Vt., owners of Greek Mountain Farms, created a Greek yogurt cream cheese said to contain twice the protein and half the fat of regular cream cheese, plus live and active cultures.
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Frozen dairy desserts, Indulgence made easy

Processors of frozen desserts look to grow with mini-portions and exotic flavors. That recipe is already working for frozen yogurt and pudding manufacturers.
Sarah M. Kennedy
December 11, 2012
While ice cream unit sales are struggling, despite many flavor innovations, frozen puddings and pies have seen promising growth, and frozen yogurt continues to soar.
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Natural cheese slices its way to the top

Natural cheese sales and units continue to rise, especially in the grated and slice segments, while processed cheese products struggle.
Sarah M. Kennedy
December 14, 2012
In the cheese aisle, it seems consumers are still reaching for that natural slice, chunk or shredded cheese option versus their processed cousins. With consumers becoming more health-conscious every day and more informed about their food, the natural cheese category continues to dominate.
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Mixed results with vitamins, mineral mix-ins for milk

Does it add value to dairy foods and beverages when processors add more vitamins or minerals? Or does it tarnish an otherwise clean label?
Karen Giles-Smith MS, RD
December 10, 2012
On both a personal and professional level, I believe dairy foods are perfect just the way they are. The truth is: I don’t want anyone messing with my milk (or cheese or yogurt). Milk is naturally nutrient-rich and although I understand the rationale for adding vitamin D, I don’t think milk needs further assistance — but that’s just me. Or is it?
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How cultured dairy products can have a long shelf life and a clean label

Your cultured dairy products can have a long shelf life and a clean label. Lactic acid bacteria will produce compounds that have antimicrobial activity against bacteria, yeasts and molds.
Phillip S. Tong
December 15, 2012

When consumers grow interested in what is in their food, they read product labels. And when shoppers read product labels that include potassium sorbate, nisin, maltodextrins, carrageenan, sodium benzoate and so on, they put your product back on the shelf.


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SIAL reports strong attendance, new dairy products

December 12, 2012
For the 25th show, it was predicted that there would be 6,000 exhibitors and 140,000 visitors from 200 countries. In fact, there were 150,192 professional visitors, a 10.2% increase from the previous edition of the show in 2010.
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Processors

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Milk marketing

Milk finds a role model in sports

Next year’s plan continues this year’s themes: serve milk at breakfast and drink chocolate milk after working out.
December 11, 2012
In 2013, MilkPEP will build upon the momentum created in 2012 with the introduction of our multiyear marketing strategy centered around two prime occasions for milk consumption: breakfast at home and post-workout recovery for athletes. The continuation of our long-term occasion-based approach will generate excitement for milk, drive volume and value, and maximize continuity, with the ultimate goal of changing consumer behavior.
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Dairy processor people: news and moves

December 13, 2012
The National Dairy Promotion and Research Board (NDB) honored G. Joe Lyonas the 2012 recipient of the Richard E. Lyng Award for his dedication and distinguished service to dairy promotion.
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Operations

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Use metrics to measure sustainability efforts

Measuring sustainability practices involves many variables. There is no one-size-fits-all approach that works for all operations. Metrics take differences into consideration.
Clay Detlefsen
December 18, 2012
Consumers continue to demand tasty and nutritious products that are produced in an environmentally responsible way. As a result, retailers and foodservice companies have heightened interest in the sustainability of their suppliers, and environmental organizations have ratcheted up their sustainability assessments of industries and businesses.
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Take a holistic view of blow-molding

Dairy processors should look at more than the equipment itself. Suppliers can provide guidance on package design, testing, marketing and continuous improvement.
James Carper
December 15, 2012
A U.S. dairy processor that had been blow-molding containers for drinkable yogurts decided to source them from a custom molder. But the drinks proved to be so popular, that the supply chain was stressed. The processor returned to in-house blow-molding of the 7-ounce and 32-ounce containers.
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