Dairy Foods Magazine

april 2014 dairy foods

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2014 April

A look inside Agropur; Plus we profile two cultured dairy companies.

Investments in UHT processing equipment helps Agropur grow

Investments in ultra-high temperature processing equipment help Agropur USA gain business in the burgeoning market for extended-shelf-life products.
By Jim Carper
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 The future is bright for the aseptic packaging of dairy and processed foods in North America. That’s the conclusion of a 2012 study by the research firm Markets and Markets.  


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Agropur USA invests in ESL products

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.
By Jim Carper
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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.


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Magnolia adds Guava flavor to its tropical ice cream line

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Magnolia ice cream, from Pittsburg, Calif.-based Ramar Foods, added a new guava flavor to its line of all-natural tropical ice creams.


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Boardwalk Frozen Treats partners with Baskin-Robbins to bring ice cream to stores

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Lafayette, Calif.-based Boardwalk Frozen Treats partnered with Baskin-Robbins, Canton, Mass., to bring packaged ice cream and ice cream bars to stores across the United States this spring.


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Jelly bean, tangerine-carrot are new flavors for 2014

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Food and beverage processors find inspiration everywhere, including in traditional Southern desserts and bartenders.


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Yogurt

Yogurt wars: Can anything compete with Greek?

International-style yogurts are increasing and giving Greek yogurt a run for its money.
By Sarah M. Kennedy
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The increase of international-style yogurts show there are plenty of alternatives to Greek yogurt, even with high protein. But can any meet or surpass the level of Greek yogurt popularity?
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Greek yogurt

Chobani introduces new Simply 100 Greek yogurt

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Chobani launches what the company says is the first and only 100-calorie Greek yogurt made with only natural ingredients.
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Christmas Milk eggnog makers release ice cream

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 Inspired by the company’s original Christmas Milk eggnog, a new ice cream hits stores.  


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Gelato

New frozen dairy products: Honeysuckle Gelato

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Honeysuckle Gelato, new frozen dessert, features southern-inspired flavors.
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Ice cream

Tillamook enters frozen novelty category with new Tillabars

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New creamy ice cream bars is the latest new product from Tillamook, as the company enters into the frozen novelty category.
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Cheese

Kingdom Cheddar, the first European USDA-certified organic cheese, is now available in U.S.

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European-made Kingdom Cheddar is now available in the United States, bringing its old-world craftsmanship with it.
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Yogurt

Dannon’s Creamy yogurt highlights cow-to-cup story

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From cow-to-cup, Dannon Creamy yogurt from Dannon Co. is now sold at Sam’s Club with packaging that emphasizes it’s made with milk from Kansas-based McCarty Family Farms.
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Yogurt smoothies

Sprout Foods introduces Rise: organic on-the-go breakfast smoothies with yogurt

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Sprout Foods’ new organic breakfast smoothies feature yogurt and fruit, and come in easy ready-to-go pouches.
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Natural cheese products still winning against processed

Refrigerated grated, crumbled and shredded cheeses are still winners for the natural cheese category, while imitation cheese loaf and shreds show promise in the processed cheese category.
By Sarah M. Kennedy
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Convenience is the key. Shred it, grate it, crumble it. Consumers like their cheese ready-to-go, whether it’s natural or processed, though natural is still winning the game. 


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Equipment, lab tests, employee training contribute to food safety

Go beyond HACCP plans and GMPs to assure that dairy foods are manufactured safely. Take advantage of advances in CIP technology, detection devices and environmental air samplers.
By Jorge Izquierdo
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Ensuring compliance with food safety standards in an increasingly complex regulatory environment can be challenging for dairy processors.


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Food processors look for natural cheese

It is estimated that 70% of all cheese used in processing channels is natural. The key varieties are Cheddar, mozzarella, cream cheese and hard Italian cheeses.
By John A. Lucey
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Cheese usage today falls into three categories — industrial, retail and foodservice.


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Formulating for millennials and baby boomers

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.
By Karen Giles-Smith MS, RD
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In terms of influence in the market, baby boomers and millennials are running the show. To which generation should the dairy industry cater? The best answer may be: both. Here’s why.


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H-E-B, Denali Flavors launch new product lines, plus other dairy industy news

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The Texas-based grocery chain H-E-B in March launched its own line of organic products, including dairy.


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Klondike Cheese mines the Greek yogurt vein

The award-winning cheesemaker built a cultured dairy production facility to meet the demand for Greek yogurt from food processors and private-label accounts.
By April Miller
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A Wisconsin cheesemaker built a Greek yogurt production facility to meet private-label demand for the popular cultured dairy food.


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3 new yogurt brands are called ‘pacesetters’

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 Dairy brands fared well in 2013, scoring three spots in the top 10 on Information Resources Inc.’s 2013 New Product Pacesetters report. 


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Origin Food Group focuses on healthy cultured dairy

Origin Food Group makes smoothies, drinkable yogurts and bulk yogurt. The North Carolina dairy processor offers a range of services to contract manufacturing customers.
By April Miller
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 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. 


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Working with cocoa in ice cream

To formulate a quality product, you must understand the properties and attributes of cocoa and chocolate. Then you can achieve the desired flavor, body, texture and color.
By Bruce Tharp and Steve Young
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 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.  


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The sweetest things

Dannon commits to reducing sugar, fat in yogurt by 2016

The yogurt maker also pledges improvement in ‘nutrient density’ and to invest in nutrition education.
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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.

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Fighting hunger

MilkPEP, dairy farmers spur milk donations to food banks

The Great American Milk Drive begins April 2.
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Milk processors and dairy farmers are behind an anti-hunger campaign intended to put fresh milk on the tables of America’s neediest citizens


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Gazing into the dairy industry's crystal ball

The FDA’s new label changes, two conferences in a week and a trip through a milk plant have me thinking about the future of the dairy industry.
By Jim Carper
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In late February, the U.S. Food and Drug Administration put out for comment its suggestions to redo the Nutrition Facts label on food packages.


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Natural and alternative sweeteners for dairy foods

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.
By Kimberly Decker
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Dairy processors are in the “customer-is-always-right” business. But lately, knowing just what the customer is right about can test the faculties of even the keenest student of consumer behavior.


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Food safety

FSMA Timetable Reset: Court Orders & Re-Writes

Use this 3-year enforcement timeline when planning for employee training and compliance with the Food Safety Modernization Act.
By Allen Sayler
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"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.


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Food-grade lubricants ensure safe production for dairy processors

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Lubriplate’s complete line of high-performance, NSF H-1 registered, food machinery grade lubricants is designed to provide total food processing and bottling plant lubrication capability.


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Fillers for dairy products are fast, efficient

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Oystar’s fully servo-controlled Flexline FL 8/8 CA aseptically fills and seals preformed cups with dairy products.


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Dairy brands focus on clean labels with new packaging

Daisy Brand and Hudsonville Ice Cream design easy-to-read packages that signal a clean label or the absence of gluten.
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Although Greek yogurt and natural cheeses are the stars of the dairy case (as measured by sales figures, at least), it is dowdy cottage cheese that is getting the packaging makeover.


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EPA’s next big measurement program

By Clay Detlefsen
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 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. 


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Fluid motion

How to choose the right pumps and valves

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.
By Sarah M. Kennedy
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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.


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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?
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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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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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