Dairy Foods Magazine

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2013 April

A look inside Maine's Oakhurst Dairy, plus yogurt dominates beyond the dairy aisle.
Company profile

Oakhurst Dairy is Maine's largest milk processor

By Jim Carper
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For today’s lesson in anthropology, let’s consider the residents of the great state of Maine. The native-born citizens are fiercely proud of their heritage. They refer to themselves as Maineiacs.
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RightSize On-The-Go Smoothies

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RightSize Health & Nutrition, Lake Zurich, Ill., introduced four flavors of single-serve smoothie packs.
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Greek yogurt

Chobani releases new Tubes for kids and Flips with yogurt mix-ins

By Sarah M. Kennedy
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Chobani adds more new products in 2013 with Chobani Flip, and Chobani Champions Tubes geared towards children.
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Yogurt's domination goes beyond the dairy aisle

Greek yogurt is dominating the cultured dairy category and has pushed conventional yogurt to the forefront. Other food processors use the cultured products as ingredients in snacks and cereals, and consumers use the yogurts in recipes.
By Sarah M. Kennedy
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Greek yogurt is leading the way in new product innovations and helping to keep yogurt on everyone’s radar. Processors continue to introduce new yogurt flavors in Greek and regular, and many are finding new ways to incorporate yogurt into other foods.
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Gifford’s launches Outdoor Adventure Series ice cream

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A new Outdoor Adventure Series ice cream is available through Gifford’s Ice Cream, Skowhegan, Maine.
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Ice cream

New trends in ice cream flavors: tropical fruits, indulgent ingredients

By Sarah M. Kennedy
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Ice cream makers still use chocolate, but their newer, edgier flavors include tropical fruits, lemons and coconuts. And then there’s avocado ice cream.
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Frozen dessert

Haagen-Dazs launches 7 flavors of gelato

By Sarah M. Kennedy
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Haagen-Dazs is introducing a new gelato to its line with seven Italian-inspired flavors.
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Cheese

Flavor trends: Cheese gets hot and spicy

By Sarah M. Kennedy
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Cheese processors add jalapeno, black pepper and other spices to their new products.
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Cream cheese

Cream cheese processors innovate with indulgent flavors

By Sarah M. Kennedy
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Chocolate and caramel are flavoring new cream cheese products.
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Coach Farm revamped its line of goat’s milk yogurt

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Pine Plains, N.Y.-based Coach Farm revamped its line of goat’s milk yogurt to be 62% lower in fat. Each 6-ounce serving now contains 6 grams of fat.
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Market leaders

Natural cheese shreds the competition

In the natural cheese category, units rose for refrigerated grated, shredded and crumbled cheese, while processed cheese products try to contend.
By Sarah M. Kennedy
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Natural cheese continues to dominate the cheese aisle as the popularity of healthier products remains high with consumers. Meanwhile, most processed cheese products continue to miss the mark as sales drop.
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Technology is creating new dairy products

Advances in membrane technology, microbiological techniques and analytical testing help the dairy industry produce new products, improve processing efficiency and gain greater control over manufacturing processes.
By John A. Lucey
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Recent advances in dairy science and manufacturing technologies are helping to lead the way to better, safer and more economical products. In particular, advances in membrane technology, microbiological techniques and analytical testing are helping the dairy industry to produce new products, improve processing efficiency and gain greater control over manufacturing processes. As the science continues to grow, we are entering an exciting time for the dairy industry.
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Food safety: The case for environmental pathogen sampling

Controlling environmental pathogen sources is a key component of food safety systems in dairy processing plants.
By Robert Ralyea, Matthew Stasiewicz, and Martin Wiedmann DVM, Ph.D
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With a few exceptions (for example, raw milk cheeses), dairy processing includes a highly effective kill step that effectively controls pathogens that may be present in the raw material, and specifically raw milk.
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Filling New England's dairy needs: Inside Oakhurst's plant

Oakhurst Dairy of Maine processes quality dairy and nondairy beverages and cultured products for its retail, commercial and private-label customers. It also operates a successful sustainability program that reduces energy, water and waste.
By Jim Carper
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Ask anyone what they know about Maine and you’ll probably hear “lobster, lighthouses and L.L. Bean.” Milk? Probably not, because Maine isn’t a top dairy state. There are just four milk plants (and eight bulk tank units) in Maine, according to the most recent Interstate Milk Shippers List.
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New ad campaigns target athletes, Hispanic market

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While Shamrock Farms, Phoenix, is hitting lacrosse fields across the country this spring, the California dairy industry is appealing to the state’s Hispanic consumers.
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Cultured wars

Yogurt brands ride the nutrition wave

Yogurt is a bright star in the dairy firmament, and brands are seizing the opportunity. Chobani took to the air with television ads during the Oscar ceremonies. Muller Quaker Dairy expands distribution into the Midwest and Southeast.
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Everybody loves yogurt: dairy farmers, dairy processors, industry vendors, retailers and consumers. Yogurt production in the United States rose 4.2% from 2011 to 2012, according to the U.S. Department of Agriculture.
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CPG trends: shoppers to stay frugal in 2013

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Consumers are embracing a wide variety of money-saving strategies, states Chicago-based market researcher SymphonyIRI Group in its new report, “2012 CPG Year in Review: Finding the New Normal.”
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Flavor trends

Perry's Ice Cream takes 2 of 3 in IDFA's ice cream flavor contest

Perry's developed a Tropical Neapolitan ice cream (mango, coconut and pineapple) and Movie Time (popcorn-flavored ice cream with sea salt caramel swirls and caramel truffles).
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Honors for the most innovative ice cream flavor went to Tropical Neapolitan, a fruity combination of mango, coconut and pineapple, entered by Perry’s Ice Cream. Movie Time, Perry's popcorn-flavored ice cream with sea salt caramel swirls and caramel truffles, won most innovative prototype flavor. 


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From the editor

The myriad of issues for dairy processors today

At any given time, a processor might have these issues simmering (or boiling) on the front and back burners: food safety, employee safety, product development, customer management, marketing and trade show attendance. You’re going to need a bigger stove.
By Jim Carper
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After editing the articles in this edition, I came away impressed and awed by the myriad issues a dairy processing company deals with.
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Ingredients

Arla Foods’ new protein cuts cost of making Greek-style yogurt

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New proteins from Arla Foods Ingredients cut the cost of making Greek-style yogurt.
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Tate & Lyle introduces Tasteva, a zero calorie stevia sweetener

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Tate & Lyle introduced Tasteva, a stevia sweetener that provides zero calorie sweetness in use.
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Formulating

Designing dairy to the demographics

How can the dairy industry deliver what consumers desire? A new dawn of demographics reveals a plethora of possibilities.
By Karen Giles-Smith MS, RD
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Change can often be a deeply unsettling process that tests our faith and our resolve,” writes Robert Holden, author of the books “Shift Happens” and “Success Intelligence.” “Yet if we learn to handle change well, we can open ourselves up to new levels of creativity and success.”
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Sugar in the spotlight

Making foods taste sweet is one of sugar’s roles. It also provides bulk to foods and beverages, and depresses the freezing point in ice cream.
By Kimberly Decker
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Dairy manufacturers are well aware of the health-and-wellness trend that is forcing serious re-evaluations of their ingredient choices.
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Tharp & Young On Ice Cream

Formulating low-calorie ice cream

There is more than one route to reducing calories in frozen desserts. The choice of dairy ingredients, sweeteners and processing techniques all play a role.
By Bruce Tharp and Steve Young
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For years, processors have reduced the fat and total sugars in a wide variety of frozen dessert formats with varying degrees of technical, nutritional, sensory and economic success.
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Gram Equipment's GMF in-line filling machine

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The GMF is an in-line filling machine with several features to optimize production and reduce waste, while giving several possibilities for filling with ice cream and water ice.
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Sani-Matic’s CIP systems are engineered to dairy industry standards

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Sani-Matic’s CIP systems are engineered to dairy industry standards including 3-A, PMO and USDA
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Cleaning equipment

Gamajet introduces the Alfa Laval Rotacheck for tank cleaning verification

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Gamajet introduces the Alfa Laval Rotacheck designed for safe and validated tank cleaning verification in the dairy industry.
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A new sanitary clean-in-place Vibroscreen Double-Deck Screener from Kason

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A new sanitary clean-in-place Vibroscreen Double-Deck Screener from Kason Corp. removes oversize and undersize particles from on-size powder and bulk food and dairy products.
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T.D. Sawvel’s 118 Dual Station volumetric filler designed for packing fresh butter

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T.D. Sawvel’s Model 118 Dual Station volumetric filler was designed for packing fresh churned butter or similar product into bulk boxes ranging from 20 to 68 pounds.
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Synerlink’s volumetric fillers suitable for extended-shelf-life chilled dairy products

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Synerlink’s highly accurate volumetric fillers are suitable for extended-shelf-life chilled dairy products such as yogurts, desserts and fruit preparations.
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Oystar offers the new IWK FP 10 filling platform

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Oystar USA offers the new IWK FP 10 filling platform for the filling of metal, plastic and laminated tubes at speeds of up to 70 cycles per minute.
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Tetra Pak's A6 iLine for Tetra Evero Aseptic

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The Tetra Pak A6 iLine for Tetra Evero Aseptic brings dairy producers a cost effective and efficient packaging solution for ambient white milk in a carton bottle.
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NiMCO’s Ultra Clean is a single-lane form, fill and seal machine for gable-top cartons.

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NiMCO’s 680QLCP Ultra Clean is a single-lane form, fill and seal machine for gable-top cartons.
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Hinds-Bock servo motor driven pump fillers are ideal for yogurt

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Hinds-Bock servo motor driven pump fillers are ideal for yogurt, processed cheese, cottage cheese or other pumpable products.
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New pumps and valves for dairy plants

Valves provide protection for dairy processors
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Alfa Laval’s Unique PMO mixproof valves include throttling edges on the upper and lower plugs of each valve to accelerate the cleaning fluid and to ensure maximum efficiency in the use of CIP to clean valve seats. This mechanical “scouring” effect enables faster, more thorough cleaning with the absolute minimum amount of CIP fluid. The Unique PMO is equipped with a fully maintainable actuator, designed to further optimize and conserve CIP fluids.
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Evergreen Packaging launches the EQ-70 gable top

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Evergreen Packaging Equipment launched the EQ-70 gable top packaging machine designed for the dairy, juice and liquid food markets.
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Equipment

Fogg Filler introduces new enclosure wash-down systems for a cleaner filling environment

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Fogg Filler introduces new enclosure wash-down systems that will improve sanitation and save production time.
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Filler Specialties offers filling systems for extended life applications

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Filler Specialties offers filling and capping systems for extended life applications.
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Elopak's high-speed gable-top carton fillers

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The new generation of high-speed E-PH90UC half-gallon gable-top carton fillers from Elopak offers improved reliability and minimized mechanical adjustments
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Sustainability: Water prices keep rising

Dairy processors are using water more efficiently. That’s a good thing because the costs of this resource (incoming and discharging) will only continue to increase.
By Clay Detlefsen
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Water is essential to life. Approximately 70% of the human body is made up of water and about 75% of our planet is covered in water. With that much water in and around us it would seem that water would be cheap and abundant. But that isn’t always the case.
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A new testing concept is on the horizon

Metagenomics technology could become a valuable tool for dairy plants to quickly identify root-cause solutions to microbial problems.
By Allen Sayler
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Laboratory testing in a dairy plant is primarily divided into ingredients, in-process product, finished product, environmental testing and equipment start-up. All of these categories can be evaluated for quality and safety targets.
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Dairy operations

Cleaning pumps and valves

Pumps and valves need to be cleaned thoroughly to eliminate allergens. Temperature, pressure, velocity and cleaning solution are some of the parameters to follow.
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Pumps and valves move raw and pasteurized dairy products throughout a processing plant. As part of Dairy Foods’ focus on food safety this month, we asked equipment suppliers to share best practices in cleaning pumps and valves. Here is what they had to say.
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DuPont receives AOAC certification for Bax system

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A new test for detecting foodborne Salmonellawith the DuPont BAX system has been certified as Performance Tested method #081201 by the AOAC Research Institute. This assay uses polymerase chain reaction technology with real-time detection to deliver accurate results quickly.
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Business briefs: Rehrig Pacific named the Supplier of the Year and more

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Rehrig Pacific Co. Los Angeles, was named the 2013 Supplier of the Year by the All Star Association, Lexington, Ky.
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Packaging awards

Exopack receives FPA’s Highest Achievement honor

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Exopack received the 2013 Flexible Packaging Highest Achievement Award from the Flexible Packaging Association.
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Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Frozen Desserts

What’s your preferred frozen dessert?
View Results Poll Archive

Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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THE DAIRY FOODS STORE

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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