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?
The Ice Cream Club started as a small scoop shop on Florida’s Atlantic Coast.
May 5, 2014
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.
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.)
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.
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.
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.
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.
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?
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.
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.
The IFT annual meeting and food expo kicks off June 22 at the New Orleans Morial Convention Center
May 5, 2014
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.
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.
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.
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).
InterBev, last held in 2012 has split into two shows: InterBev Process and InterBev Beverage.
March 19, 2014
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.