HP Hood fills 600 bottles a minute on its new aseptic line in its Sacramento, Calif., plant. The company processes dairy and nondairy beverages in aseptic and extended shelf life packages.
January 18, 2013
Mike Hardy is showing me an aseptic filler. “There are only two speeds to this — 0 and 600 bottles a minute,” he says. I watch a blur of bottles enter one end of the machine from an overhead conveyor, whirl from carousel to carousel and exit the other end. In a matter of seconds, the bottles have been sterilized, filled and capped.
While many processors specialize, HP Hood does it all: milk, ice cream, cheese, yogurt, other cultured foods and nondairy beverages.
January 15, 2013
Hood is New England’s beloved dairy brand with roots that reach back to 1846 when Harvey Perley Hood founded the company in Derry, N.H. Today, HP Hood LLC, based in Lynnfield, Mass., near Boston, processes branded lines of milk, ice cream, cheese and other dairy products that rank among the best-sellers in the Northeast.
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January 19, 2013
Mars Chocolate, Hackettstown, N.J., introduced three new Dove ice cream pint flavors to its line. The new flavors are Unconditional Chocolate, Mint Chocolate Chunk and Dark Chocolate.
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January 17, 2013
Madison, Wis.-based tera’s whey created the first line of USDA-certified organic whey protein powders in the United States.
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January 18, 2013
Nun Better Snickerdoodle is one of seven new flavors in the Signature Collection from Pierre’s Ice Cream Co., Cleveland.
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Ice cream
November 8, 2012
Stoneridge Creamery, a SuperValu brand, added two new ice cream flavors to its limited edition line, Cinnamon Snickerdoodle and Peppermint Cookies ‘n Cream.
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Nutritious dessert
The frozen dairy dessert is made with vitamins, minerals, fiber and organic milk.
October 16, 2012
Straus Family Creamery, the organic dairy processor in Petaluma, Calif., has developed a dairy-based frozen dessert likened to "an energy bar for the ice cream category." NuScoop is a nutrient-laden food marketed as a healthy snack.
January 15, 2013
Origin Food Group LLC, based in Statesville, N.C., is the maker of früsh yogurt & fruit shakes. The yogurt shakes come in strawberry, blueberry, peach and strawberry-banana flavors. Früsh is said to contain 51% more calcium than most drinkable yogurts, includes probiotics and 9 grams of protein per serving. It’s available in 8.4-ounce bottles for a suggested retail price of $1.99. It’s also sold in 32-ounce bottles.
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January 16, 2013
ConAgra Foods’ Healthy Choice, Omaha, Neb., introduced a line of Greek frozen yogurt made with fruit, nonfat milk and yogurt cultures.
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Cooking with butter
Seasoned butter and olive oil are used to flavor chicken, fish and pork. The flavors are Garlic & Herb, Italian Herb, Savory Butter & Olive Oil and Lemon Pepper.
October 11, 2012
Dairy cooperative Land O'Lakes has developed a new butter-based cooking ingredient used to flavor chicken, fish and pork. The flavors are Garlic & Herb, Italian Herb, Savory Butter & Olive Oil and Lemon Pepper.
Dollar sales of ice cream went up slightly but unit sales barely moved up. Unit sales of frozen novelties dropped.
January 17, 2013
Perhaps the unprecedented warmer fall weather in much of the United States was to blame for the melting of unit sales for frozen novelties and ice cream. Whatever the cause, only a few ice cream brands saw increases at the end of 2012.
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Yogurt
November 27, 2012
Trader’s Point Creamery introduces grab-and-go yogurts and milk shots in recyclable glass containers.
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Americans do not consume enough fiber. Are added fibers in dairy foods an acceptable way to help consumers meet dietary fiber recommendations?
January 19, 2013
All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).
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January 25, 2013
Tate & Lyle, in partnership with BioVittoria Ltd., have created PUREFRUIT, a fruit-based calorie-free sweetening ingredient.
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In creating healthy foods, formulators often reduce fat and sugar, the very ingredients responsible for the attributes creamy, smooth and soft that consumers expect in dairy foods. What’s the solution? Texturants.
January 20, 2013
In September 2011, a study appeared in the journal Appetite reporting that texture, not flavor, best predicted the level of satiation that subjects expected from certain dairy products. In three separate experiments, the researchers wrote, product samples with the thicker texture — whether yogurt, custard or chocolate milk — rated higher for expected satiation than thinner ones.
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Equipment
December 21, 2012
National Bulk Equipment introduces a sanitary tote dumper designed specifically for food processing.
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April 29, 2009
Tetra Pak has launched a new version of Tetra Tebel Casomatic that enables cheese producers to achieve superior and more consistent product quality without compromising food safety, while reducing operating costs and minimizing their environmental impact.
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November 22, 2011
With the downturn in the economy, everyone is looking for ways to save. One major way to do this is by lowering transportation costs. To make sure you are getting charged correctly, weighing each load is more important than ever.
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August 17, 2012
SPX’s newest generation W75CP2, PMO mix-proof valve is an extension of the W75CP double-seat PMO mix-proof valve which is used in dairies throughout North America for continuous processing.
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January 25, 2013
The PPS Volumetric Screw Feeder is a medium- to high-capacity feeder that meets 3-A sanitary standard 81-00.
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Detection systems
The Cornerstone IP69k is designed for harsh washdown environments
January 14, 2013
Mettler-Toledo adds Cornerstone checkweigher to its line, designed for harsh washdown environments
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January 19, 2013
The high rate MACH II ultrasonic cheese cutter, designed by Coprodev Plus, was created to produce precise cuts of long cheese bars.
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January 25, 2013
The new overwrapping machine AP360 connected to an Arcil form-fill-seal machine is delivering 43,200 cups per hour, or 360 packs per minute of paperboard sleeved packs of two cups for a dairy plant in Japan.
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January 21, 2013
Axon, powered by Pro Mach, offers the Aurora series of in-line mandrel-style shrink film applicators with stainless steel frame options in 304 grade for wet-filling rooms and 316 grade for increased corrosion resistance.
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January 20, 2013
Invensys Operations Management has released Wonderware MES 4.0 software, offering manufacturing operations capabilities within the Invensys InFusion Enterprise Control System and Wonderware System Platform.
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January 19, 2013
Osgood Industries introduced new UltraClean Plus. UltraClean Fillers integrate a hygienic low-profile base and state-of-the-art Vaprox H202 and UV technology, making it possible to extend the shelf life of refrigerated food products.
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January 18, 2013
MWV partnered with Danone to create promotional packaging that coincided with the release of the Century Fox children’s movie, Ice Age 4, in Brazil.
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January 25, 2013
Blueprint Automation created the Swing Machine which packs bags and other packages (either standing up or laying down) into cases, crates and other secondary containers.
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August 28, 2012
The Delkor Capstone L1-500 is the latest addition to Delkor’s family of closure solutions.
This closer incorporates a low cost corrugated base tray to provide carton support, coupled with a graphic paperboard carton lid to seal in and protect the product
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January 20, 2013
A-B-C’s Model 206 packs cartons or bottles, single or multipacks into full height, half height, or end-panel display trays or RSC cases at speeds up to 30 trays per minute.
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January 19, 2013
Columbia Machine introduced the FL3000-R, a high-speed, floor-level hybrid palletizer featuring Columbia’s R-Factor technology.
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January 18, 2013
Harpak-ULMA offers Rama retail ready secondary solutions that use less material than traditional RSC packaging with unlimited graphic possibilities
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January 25, 2013
The Stoelting OptiSet 4.1 system by Relco monitors the coagulation process within the vat to identify the exact instance of coagulation.
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January 25, 2013
Millerbernd Process Systems introduced the draining salting belt system, a custom cheese belt system designed to meet current or future plant production requirements with engineering that incorporates effective and uniform salt and ingredient applications.
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January 25, 2013
Reiser and Vemag have designed a variety of cheese block-forming systems for all types of applications and production requirements.
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January 25, 2013
The DA 7250 is a new NIR instrument designed for analysis accuracy of many dairy products in all types of environments.
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Equipment
November 21, 2012
MasoSine’s sine pump technology produces powerful suction with low shear and no pulsation.
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January 21, 2013
The HFK-131 and HFK-328 ultrafiltration element lines from Koch Membrane Systems can be used to concentrate milk prior to the cheese-making process.
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January 20, 2013
Karl Schnell introduced the latest generation of its Process Automat FC2-400 Type 144 for the production of viscous processed and cream cheese products.
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January 16, 2013
Dairy Foods has become the exclusive dairy publication media partner for the annual Food Safety Summit, and the magazine is again presenting the Practical Membrane Technology Short Course.
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Establish a dairy product benchmarking system to provide easy-to-understand data that compares key food safety indicators against target food safety goals.
January 17, 2013
Everyone in dairy companies, including corporate management, has increased their focus on food safety over the past two years.
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X-ray and metal detection play an important role in food safety and checkweighers are key to package weight consistency. In this article, leading suppliers share their expertise and talk about what’s new in detection systems.
January 16, 2013
Finding a foreign object in dairy foods is every plant manager’s nightmare. Detecting these objects quickly and efficiently is key. That’s where X-ray and metal detection systems come into play. Checkweighers guard against short counts in packages or underweight volumes. Dairy Foods invited leading suppliers of detection systems to talk about what’s new. Here’s what they had to say.
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When sodium salts are reduced in a cheese product, the pH and moisture content should be adjusted as well.
January 19, 2013
The topic of sodium reduction in dairy products continues to garner attention within the dairy industry, whether it is focused on the possible health benefits of a low-sodium product or the safety risks that can come with lower salt levels.
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There is a new method for measuring protein quality. It is more scientifically valid because it more accurately reflects the ability of the body to utilize essential amino acids.
January 18, 2013
For nearly 20 years, the world had accepted the PDCAAS (Protein Digestibility Corrected Amino Acid Score) as the gold standard for measuring protein quality. The dairy industry has long argued that this method has flaws and limitations.
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Mick Jagger told us in song that we can’t always get what we want. But milk jugs and milk crates give us what want and need from a sustainability point of view.
January 17, 2013
Consumers want sustainable food packaging. Food manufacturers want to use sustainable packaging. Many packaging suppliers are striving to meet marketplace demands. But we live in an imperfect world and we can’t always get what we want. That said improvements are being made and have been made over the years.
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January 15, 2013
Sustainability is not solely focused on environmental impact but also includes economic and social impact — the triple bottom line that creates healthy people, healthy communities and a healthy planet. If a solution is good for the environment but not economically feasible, it is not sustainable from a business standpoint.
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