Dairy Foods eMagazine

2013 April

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

Cover Story

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Foods & Beverages

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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.
Sarah M. Kennedy
April 15, 2013
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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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.
Sarah M. Kennedy
April 16, 2013
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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Processors

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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.
John Lucey Ph.D.
John A. Lucey Ph.D., Director, Center for Dairy Research
April 14, 2013
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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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.
James Carper
April 16, 2013
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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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.
April 15, 2013
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

April 14, 2013
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).
March 22, 2013

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.
James Carper
April 17, 2013
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

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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.
Karen Giles-Smith MS, RD
April 18, 2013
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.
Kimberly Decker
April 16, 2013
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.
Bruce Tharp
Steven Young 200x200 headshot
Steven Young
April 13, 2013
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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Operations

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New pumps and valves for dairy plants

Valves provide protection for dairy processors
April 19, 2013
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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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.
Clay Detlefsen
April 22, 2013
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.
Allen Sayler
Allen Sayler
April 21, 2013
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.
April 18, 2013
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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Suppliers

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DuPont receives AOAC certification for Bax system

April 28, 2013
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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