Dairy Foods Magazine

dairy foods may 2014

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2014 May

A look inside The Ice Cream Club; plus we discuss ethnic flavors, functional beverages

This artisan premium ice cream maker uses old-fashioned production techniques

While it has invested in modern processing equipment, it uses some old-fashioned production techniques, like hand ladling.

When an ice cream processor tells me, “We do things a little differently than most,” I think to myself, “That’s what they all say.” True, most dairies do create unique recipes and flavors, but it still comes down to processing, filling and packaging, and how many variations on those themes can there be?


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Welcome to the Ice Cream Club

The Ice Cream Club started as a small scoop shop on Florida’s Atlantic Coast.

If you are the second- or third-generation family member running a dairy operation, chances are you were too young (or not yet born) to recall the enormity of starting up the business. Often, these dairy entrepreneurs did not have a lot of cash, reams of marketing data or industry-specific knowledge.


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Third Street introduces new organic, non-GMO ice teas and lemonades

 Third Street Inc., Louisville, Colo., makers of sustainable beverages, introduced nine new organic, fair-trade and non-GMO ice teas and lemonades in April. 


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Starbucks launches Via instant lattes

Inspired by Starbucks lattes, Seattle-based Starbucks Coffee Co. launched lattes in its Starbucks Via instant coffee format.


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Greek-style yogurt

GlenOaks Farms introduces new drinkable Greek yogurts

New drinkable Greek-style yogurt is the latest addition to GlenOaks Farms product line.
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Yogurt rules, dairy dip sales on the rise

Yogurt continues to see consistent gains, while refrigerated dips is the only other star among cultured products.
In the cultured dairy aisle it’s still hard to keep up with yogurt, with new products popping up everywhere and the fascination with Greek yogurt still holding strong.
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Honest Tea introduces unsweetened lemon tea

Honest Tea, Bethesda, Md., introduced an unsweetened lemon tea nationally.


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Frozen Greek yogurt

Yasso frozen Greek yogurt bars introduces 5 new flavors

Yasso, creator of first frozen Greek yogurt bars, adds five indulgent flavors to its lineup.
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Flavored milk

Hiland Dairy releases Easter-flavored milks

New flavored milks inspired by the Easter holiday are the latest milks to be added to Hiland Dairy’s seasonal line.
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Greek yogurt

Greek yogurt makeover: Ehrmann’s new mixim has heart-shaped packaging

Erhmann’s mixim Greek yogurt with heart-shaped container has two side compartments and six flavor combos with mix-ins.
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Greek yogurt

“Greek yogurt for men” company adds two new yogurt products

Powerful Yogurt Plus+ and Powerful Yogurt Protein Bars are part of expanded offerings targeted to athletes and active lifestyles.
Powerful Yogurt launches yogurt protein bars and a new line of Greek yogurts with whole grains.
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Ito En North America enters RTD coffee segment

Brooklyn, N.Y.-based Ito En North America Inc., known for its ready-to-drink line of Teas’ Tea beverages, has entered the coffee segment with its new ready-to-drink Jay Street Coffees.


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Creating frozen desserts with nondairy milks

Formulating with plant-based milks is not as straight forward as simply substituting dairy milk with an alternative. Here’s what you need to consider.

The principles for producing nondairy frozen desserts from vegetable “milks” are the same as for conventional ice cream. However, the challenges are uniquely different. (In this article “milk” will refer to plant-based milks.)


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Dairy news briefs: Biery Cheese, Hilmar, Nestle and more

Biery Cheese Co., Louisville, Ohio, received a $1 million loan from the Wisconsin Economic Development Corp. to upgrade its plant in Plover, Wis. The loan is part of a planned $19.7 million project that is expected to create 31 full-time jobs and retain 111 positions at the new location.


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The IDFA opposes raw milk proposal

In March, two national associations representing dairy processors and dairy producers expressed their opposition to legislation in Congress that would allow the interstate sales of raw milk.


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Analysis: global milk pricing to ease this spring

An analysis of the global dairy industry by Rabobank, New York, forecasts an easing of global milk pricing through June. Rabobank’s Food & Agribusiness Research and Advisory group said that the exportable dairy supply rose strongly in the last three months of 2013, and is expected to continue into 2014 as producers respond to improved margins through high milk prices and falling feed costs.


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Wisconsin’s Turbo program helps to transfer dairy technology from academia to the private sector

A new program from the University of Wisconsin is designed to help established dairy processors and start-up businesses anywhere in the United States take to market new ideas for dairy foods and beverages.

Are you ready for cotton candy-flavored processed cheese? If that’s not your taste, how about green apple, banana or chocolate flavors?


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Exclusive beverage survey of flavors and formats

A Dairy Foods survey finds that beverage processors are moving into single-serve formats, offering natural and organic options, and formulating with nontraditional flavors.

Beverage consumers want low-fat, low-sugar and high-protein products made with natural ingredients, according to a new survey of dairy processors. And dairies plan to increase their production of beverages in single-serve formats (16 ounces or less). Beverage makers are using a wide variety of flavors, branching out from the traditional chocolate, strawberry and vanilla.


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Dairy ingredients: Navigating the world of flavors

Ethnic influences like elote (Mexican corn on the cob) and Moroccan spices are finding a place in dairy foods.

After what feels like decades of straining to eat virtuously, the backlash has arrived in the form of a generalized weariness with the whole notion of “good for you.” How else to explain the success of foodservice stunts like the Pop-Tart ice cream sandwich from hamburger purveyor Carl’s Jr., or Taco Bell’s successful-beyond-belief Doritos Locos Taco?


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Fibers, gums and other ingredients to improve dairy foods

Arla Foods Ingredients launched Nutrilac Hi-Pro Improvers, a range of functional milk proteins that boosts protein levels in dairy products to as high as 10% without negatively impacting taste and texture.


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How to formulate for a cleaner label

Consumers desire dairy products that sport a “clean” label — but clean means different things to different people. How can the dairy industry cope with this ambiguous consumer demand?

When science is oversimplified, the resulting messages are often misconstrued and misleading. So it is with food. Consumers have bought into the misguided message that foods are unfit for human consumption if they contain more than five ingredients, ingredients they can’t pronounce or ingredients their grandparents wouldn’t recognize.


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Boon times for functional beverages

Dairy processors add functional ingredients like protein, probiotics and fiber to create beverages for weight control, gut health and disease management.

If you need an icebreaker to use at a dairy-industry gathering, try this: “Functional foods: passing fad or future of the business?” It works wonders at sparking discussion.


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IFT's 2014 Food Expo heads to New Orleans in June

The IFT annual meeting and food expo kicks off June 22 at the New Orleans Morial Convention Center

Seen as one of the most important trade shows of the year for professionals involved in food science and technology, the show is expected to feature over 900 exhibiting companies. More than 100 educational sessions and 1,000 poster presentations will provide information on the latest developments and trends.


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Achieve the right texture in cultured products

Cultured dairy products can be pourable or spoonable, smooth or creamy. Use technology to build the right structure and mouthfeel in order to satisfy consumers.

While a pleasing flavor is a prerequisite to consumer acceptability of all foods, the texture of fermented milks is as important — if not more important — in determining consumer preference of fermented milk products.


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RO and membrane filters get the most from milk

Dow Water & Process Solutions created Hypershell technology, a reverse-osmosis system for the dairy and food industry.


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The Encompass filler system from Stonepak

The Encompass system from Stonepak consists of a valve bag filler (or two), an ultrasonic sealer and a robotic bag applicator completely enclosed to contain dust within the enclosure.


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Flexicon introduces new vacuum receiver with a pneumatically actuated dump valve

Flexicon has introduced a new vacuum receiver with a pneumatically actuated dump valve for dilute phase pneumatic conveying systems. Constructed of stainless steel, the vacuum receiver features a rugged, clamp-together design that facilitates rapid, tool-free disassembly for filter cleaning and maintenance.


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Pentair develops anaerobic membrane bioreactor technology, with Biothane

Pentair has developed the anaerobic membrane bioreactor (AnMBR) technology, together with partner Biothane. The new technology achieves a complete retention of the biomass in the anaerobic digester and brings a significant improvement of the digestion process: more robust, smaller footprint, fully automated operation, higher biogas production efficiency and superior effluent quality (free of suspended solids and typically 99% COD reduction).


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Ross' MegaShear ultra-high shear mixer designed for homogenizing dispersions

The Ross MegaShear ultra-high shear mixer is designed for homogenizing dispersions and disintegrating large solid particles or droplets suspended in liquid.


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Cooker-Cooler from Chester-Jensen designed to cook, cool and super blend food products all in the same vessel

The Model 70N Cooker-Cooler from Chester-Jensen is a batch mixing processor that was designed to cook, cool and super blend food products all in the same vessel.


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Pall Corp.’s Fuente II filter cartridges give longer filter life, lower costs

Pall Corp.’s Fuente II filter cartridges are a unique combination of Ultipleat filter construction and optimized built-in pre-filtration to give longer filter life and lower filtration costs.


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Shrink-sleeve labels for foods, beverages; plus info on FDA-mandated label changes

With FDA-mandated label changes on the horizon, we talked with suppliers about how to prepare. Also, experts weigh in on what labels work best for dairy applications.


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Equipment design can reduce the risks of food-borne illness

Hard-to-clean dairy processing equipment is poorly designed equipment. Hard-to-reach areas and nooks and crannies probably will not be properly cleaned and sanitized.

Because of considerable historical improvements in all dairy safety programs, it is difficult to precisely assess the impact of 3-A Sanitary Standards Inc. on preventing food-borne illness.


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EQ-70 gable top packaging machine from Evergreen Packaging

ESL features maintain product quality. Evergreen Packaging Equipment offers the EQ-70 gable top packaging machine, a global ESL machine for refrigerated dairy, juice and other liquid food markets.


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Drink up

InterBev joins International Dairy Show, Process Expo in 2015

InterBev, last held in 2012 has split into two shows: InterBev Process and InterBev Beverage.

InterBev Process is co-locating in Chicago with the International Dairy Show and Process Expo. The International Dairy Foods Association, Washington, D.C., organizes the dairy show and the Food Processing Suppliers Association, McLean, Va., runs Process Expo. 


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Dairy supplier news from Chr Hansen, Thermo Fisher Scientific and more

Chr. Hansen opened an office and Global Expertise Center that focuses on natural color solutions in the Changning district of Shanghai.


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Dairy people

Kent Swan joins Robertet flavors; more dairy people moves, new hires

Kent Swan joins Robertet flavors, Harpak-ULMA Packaging hires Duane Cappo, plus more dairy people moves and promotions.
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Multimedia

Videos

Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

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!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

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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