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.
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.
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.
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?
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.
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.
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.
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.
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.
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.
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.
The award-winning cheesemaker built a cultured dairy production facility to meet the demand for Greek yogurt from food processors and private-label accounts.
Origin Food Group makes smoothies, drinkable yogurts and bulk yogurt. The North Carolina dairy processor offers a range of services to contract manufacturing customers.
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.
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.
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.
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.
"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.
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.
Daisy Brand and Hudsonville Ice Cream design easy-to-read packages that signal a clean label or the absence of gluten.
April 13, 2014
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.
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.