The U.S. division of the Canadian cooperative is a major contract manufacturer of ultra-high temperature pasteurized dairy and nondairy beverages. The Minnesota-based dairy is growing its own brand, too.
The dairy industry thrives on tradition. Independent dairies have built long-term relationships with consumers that are passed from generation to generation. Family-owned regional dairies rely on these loyalties.
But they look at food through different lenses. Millennials are all about knowing the origin of foods and eating all-natural foods. Boomers want to prevent illness and seek foods that keep them healthy and active into retirement.
Origin Food Group is focused on manufacturing value-added dairy products for private-label and contract manufacturing accounts. The dairy processor also makes its own branded cultured dairy foods and beverages.
Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.
The yogurt maker also pledges improvement in ‘nutrient density’ and to invest in nutrition education.
March 14, 2014
The Dannon Co. announced a four-part commitment to improve the nutrient density of its products; reduce total sugars and fat, and invest in nutrition education and research focused on healthy eating habits.
Health advocates have been whacking the sugar piñata. Consumers say they are cutting back, but sales receipts tell a different story. Dairy processors seek sweetening systems that allow for flavor but reduce the calorie count.
"Are we there yet?” Many senior plant and dairy corporate leaders are wondering when the journey will end regarding full implementation of the Food and Drug Administration’s Food Safety Modernization Act.
EPA’s next big measurement program uses energy performance indicators in a program created by Duke University. Soon you will be able to compare your plant to the overall dairy industry’s performance. EPA will recognize the top 25% of participating dairy plants with its Energy Star Certification.
Efficiency in a dairy plant is greatly improved with the proper selection of pumps and valves. We asked experts to talk about the importance of automation, flexibility, avoiding production loss and reducing energy costs.
Dairy Foods invited leading suppliers of pumps and valves to talk about new innovations, cost cutting and best practices in dairy processing facilities. Here’s what they had to say about selecting the best pumps and valves in our virtual roundtable.