If you want to cash in on the protein trend, then you have to choose the right dairy-based ingredient. Understand the functionality of dairy ingredients and how they will interact during processing.
‘It’s the cows’ is the slogan the Minnesota-based dairy processor uses to tell consumers why Kemps’ dairy foods taste so good. It is the company’s business strategy and its innovative new products that make Kemps a favorite with grocery, co-pack and foodservice customers.
Sparkling water, especially flavored varieties, shines in the nondairy beverage category. In the ready-to-drink tea segment, consumers reach for lightly sweetened SKUs.
All milk is good for you, but organic whole milk is even better, writes the author of a new study looking at the fatty acid profile of organic and conventional milk in the United States.
If you want to cash in on the protein trend, then you have to choose the right dairy-based ingredient. Understand the functionality of dairy ingredients and how they will interact during processing.
Unit sales of whole milk declined slightly but dollar sales rose in the last year. Meanwhile, the larger low-fat milk category saw declines in dollars and units.
Chocolate milk has what it takes to help athletes recover after a hard workout. In fact, it’s backed by science and trusted by elite athletes as their “go to” recovery drink. It has high-quality protein scientifically shown to help repair and rebuild muscles.
The new protein milk contains 20 grams of protein with 8 grams of carbs and 6 grams of sugar per serving.
January 6, 2014
Rockin' Refuel Lean Builder, a high-protein milk from Phoenix, Ariz.-based milk processor Shamrock Farms, received the most votes in Dairy Foods' 2013 Best New Dairy Products poll. The milk was one of 25 dairy foods and beverages nominated by the editorial staff of Dairy Foods.
Greek-style has become short-hand for “double the protein.” Frozen dairy desserts typically are made with flavor in mind. A good-tasting, high-protein dessert is difficult (but not impossible) to develop.
Whether you are speaking before a school board or a Rotary Club meeting, following these four steps can help you become a more forceful and effective advocate for dairy products.
Kemps makes ice cream and other frozen desserts around the clock in its facility in Rochester, Minn. The frozen products category is a strategic pillar in Kemps’ plan to grow beyond its stronghold in the Upper Midwest.
‘It’s the cows’ is the slogan the Minnesota-based dairy processor uses to tell consumers why Kemps’ dairy foods taste so good. It is the company’s business strategy and its innovative new products that make Kemps a favorite with grocery, co-pack and foodservice customers.
The expansion includes additional capabilities on an existing 40-pound natural American-style cheese production line, and improvements to a variety of processes to better serve domestic and international customers.
January 7, 2014
Hilmar Cheese Co., said the expansion at its cheese and whey processing facility in Dalhart, Texas, is nearing completion.
In January, Sargento Foods, Plymouth, Wis., named Mike McEvoy Executive Vice President-Operations. The manufacturing, engineering, quality systems, procurement, logistics and distribution services functions will report to him. Most recently he was president of Sargento’s Food Ingredients division. McEvoy succeeds Mark William Rhyan, who passed away on Dec. 25.
Headlines from the holidays should cause dairy companies to re-examine their systems and procedures when it comes to distribution, customer loyalty and crisis management. Are you ready for a UPS-magnitude delivery snafu or a Target-like security breach?
The new protein milk contains 20 grams of protein with 8 grams of carbs and 6 grams of sugar per serving.
January 6, 2014
Rockin' Refuel Lean Builder, a high-protein milk from Phoenix, Ariz.-based milk processor Shamrock Farms, received the most votes in Dairy Foods' 2013 Best New Dairy Products poll. The milk was one of 25 dairy foods and beverages nominated by the editorial staff of Dairy Foods.
Greek-style has become short-hand for “double the protein.” Frozen dairy desserts typically are made with flavor in mind. A good-tasting, high-protein dessert is difficult (but not impossible) to develop.
Fruits add color, fiber, vitamins and taste to yogurt, ice cream and beverages. Grains also add fiber and play an important role in formulating inclusions. As for nuts, they are a nutritional powerhouse in their own right.
The DairyGuard milk powder analyzer from PerkinElmer applies advanced algorithms to screen for known and unknown adulterants and performs measurements routinely used for protein, moisture and fat monitoring.
Designed specifically for the dairy industry, the enhanced nutrient broth from Hygiena is a multipurpose broth that is compatible with three rapid detection tests for coliform, E. coli, and total viable count.
The Cabrio case from Delkor Systems easily converts a corrugated shipping case to a retail-ready display that is also a cost-saving alternative to tray/hood or regular slotted cases.
Serac revealed its new Combox H2F, a combination blow molding, filling and capping solution for the dairy market, at the International Dairy Show in November.
The tabletop texture analyzer from Shimadzu provides a way to obtain objective numerical results that can supplement sensory testing in food development and quality control applications.
Romer Labs and ifp Institut für Produktqualität launched their new AgraQuant F.A.S.T. Allergen ELISA Test Kits with the fastest time-to-result (31 minutes) currently available for the detection of allergens in food.
It means meeting customers’ expectations the first time and every time. To get there, dairies must concentrate not only on raw milk quality, but also on dairy ingredients, sweeteners, flavors and the manufacturing processes.