Dairy Foods Magazine

February 2013 cover

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2013 February

Take a look inside Dairy Foods February issue where we profile the innovative Rhino Foods, maker of ice cream sandwiches, cookie dough inclusions and more.

Rhino Foods is rolling in cookie dough

Rhino Foods measures everything it does. Employees work to a goal and are rewarded when they meet the targets. Management’s reward is a smooth-running organization that fulfills customers’ needs.
A manufacturing facility is like a living organism. Think of production, purchasing, warehousing and quality assurance as cells. Each of these departments has a job to do that in some way touches the other functions. Each has to communicate with the others so that the whole enterprise runs smoothly.
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Rhino Foods: Ice cream's trendsetter

Rhino Foods made a name for itself by developing cookie dough for Ben & Jerry’s. But that’s just part of what makes this Vermont dairy processor and baker noteworthy. The forward-thinking company is a trendsetter in employee relations, too.
Would you loan $1,000 to an employee who encounters an unexpected financial crisis and needs to buy a new water heater? Instead of laying off employees, would you hire them out temporarily to another employer? Do you share your financial statements with all of your employees, not just with senior management?
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Trends in ready-to-drink tea

Increasingly, Americans are slaking their thirst with tea, not bottled water or soft drinks.
Tea and ready-to-drink (RTD) tea achieved estimated sales of $6.7 billion in 2012, according to Chicago-based market research firm Mintel. And sales are expected to grow to nearly $8 billion by 2014, said Douglas Rash, group vice president of global sales for Treatt, Lakeland, Fla., citing statistics from Rockville, Md.-based Packaged Facts.
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The favored milk is flavored milk

Flavored milks and milkshakes show a glimmer of hope for the industry. Meanwhile, low-fat milk sales get skimmed.
There are few stars in the refrigerated milk category as numbers drop. Flavored milks are among the few that showed increases in dollar and unit sales.
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Consider alternative fuels for your fleet

Government rules and programs affect dairy processors and their fleets. For example, there is the call to reduce greenhouse gas emissions and improve fuel efficiency of medium- and heavy-duty trucks beginning in 2017.
By now, we all know that the Mayans weren’t correct. The world did not end on Dec. 21, 2012, but anyone involved in trucking is certainly facing a number of problems and might feel as though the Mayans were onto something.
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Milk processors grow sales one serving at a time

As sales of nondairy milks alternatives surge, the milk industry fights back with innovations in single-serve packaging and by positioning chocolate milk as a recovery beverage.
The milk industry dodged one bullet this year (thanks to the temporary extension by Congress of the 2008 farm bill, keeping milk prices stable, for now) but the numbers show there’s still a bumpy road ahead.
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Making magic happen

Bolthouse Farms opens a $5 million innovation center in California

"It enables us to further enhance how healthier foods, beverages and snacks are developed and marketed," said Jeff Dunn, CEO of Bolthouse Farms.

The $5 million Innovation Center houses several test kitchens and a sensory center, which will allow product developers to utilize advanced technologies as they research food and beverage ingredients and products. The 17,900 square foot complex is currently staffed with 40 employees. The center will greatly expand the potential number of products Bolthouse Farms brings to market on an annual basis and enable the introduction of completely new product categories.


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Awards

Wisconsin cheese group honors BelGioioso Cheese's Auricchio, 2 others

Wisconsin Cheese Makers Association will fete Errico Auricchio, Bernard Alberts and Richard Leitner at April 18 event.

Errico Auricchio will be honored as a Life Member of the Wisconsin Cheese Makers Association April 18 and two men, Bernard Alberts and Richard Leitner, will earn WCMA Distinguished Service Awards for their exemplary careers.


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New uses for familiar dairy products, cheese and butter

Processors create new usage occasions for cheese and butter.
Rather than curse the younger generation who are in the dark about how to cook, it’s better to light a candle and show them how to “get ’er done.” That’s the approach taken by two dairy companies, Kraft Foods and Land O Lakes. Dairy Foods honored each with an Editors’ Choice award in our Best New Dairy Products of 2012 program.
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Chobani completes Idaho plant in less than a year

Chobani completed the construction of a 1 million-square-foot plant in Twin Falls, Idaho, in 326 days. The New York-based yogurt maker called it the world’s largest yogurt manufacturing facility. Ground-breaking was held in December 2011, construction began in January 2012 and the building was completed on Dec. 17, 2012.
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Nuts, fruits and inclusions for dairy

Kimberly Breedlove, director of research & development at Pecan Deluxe Candy Co., Dallas, knows that a truly transcendent inclusion is worth hunting for. When one really hits the mark, she said, it “should make you want to dig around to find each piece and eat it first. It can be that little welcomed surprise you get when taking a bite of your favorite ice cream that makes you smile and brag about it to your friends and family.”
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Formulating dairy foods with omega-3s

Consumers are all for omega-3s, but many don’t consume the recommended daily amounts. Dairy products are an excellent delivery vehicle, but fortifying dairy foods with the fatty acids is challenging on many levels.

Consumers are hooked on omega-3 fatty acids. And they are likely to stay on the line as research supporting omega-3s’ health benefits continues to amass.


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Deliver the full benefits of cultured dairy

Fermented milk products could arguably be one of the most convenient, tasty, economic and healthy foods we have today.
Consumer’s acceptance of the idea that yogurt, a fermented (cultured) milk, is “good for you” has been so widespread that it has attracted other marketers who are trying to figure out how to capitalize on its popularity.
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Processors see the big picture in packaging

If product is spoiled or damaged, then it doesn’t matter how “green” or sustainable the packaging is. Dairy processors are moving beyond waste and recyclability and taking a holistic view of product packages.

While cost is the top factor driving the packaging industry today, sustainability concerns will dominate packaging industry work in 10 years in both Europe and North America, according to a recent study conducted by Packaging World magazine and DuPont Packaging & Industrial Polymers. Consumers also care increasingly about the environment, and they expect the products they buy to be produced in an environmentally responsible way. Milk is no exception.


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7 key steps in making great Greek-style frozen yogurt

Handle with care. A properly formulated mix has the right mouth feel, tastes great and delivers the nutrient content consumers seek.
Greek-style frozen yogurt is a product that emulates the properties associated with the success of cultured Greek yogurt. Those properties involve primarily protein and acidity (tartness) levels higher than those of conventional yogurt.
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Multimedia

Videos

Image Galleries

4 mouth-watering grilled cheese sandwiches you have to make in April, National Grilled Cheese Month

In recognition of National Grilled Cheese Month (April), Arla Dofino asked two food bloggers to re-imagine this comfort-food classic.

Heidi Larsen of FoodieCrush.com and Maria Lichty of TwoPeasAndTheirPod.com created four grilled cheese sandwich recipes that call for creamy Havarti, dill Havarti, smoked Gouda and Eureka! Organic Breads products.

Arla Foods, a cooperative owned by European dairy farmers, is the fifth largest dairy company in the world. The Arla Dofino brand of cheese includes Havarti, Gouda, Edam and Fontina, which are made by the Hollandtown Dairy in Kaukauna, Wis.

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

On Demand 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

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2015 April

We look inside Kroger's Denver plant; Also, see what trends are happening in yogurt.

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