Dairy Foods Magazine

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2014 June

PepsiCo’s million-dollar bet on yogurt; Plus, plant safety and brand packaging basics.

Feeling its oats

PepsiCo’s million-dollar bet on yogurt

A joint venture with European yogurt giant Theo Mueller Group leads to first-year sales of $100 million in the United States.

A European yogurt maker saw potential in the United States and a U.S. food and beverage company wanted to be in the dairy business. When Theo Müller hitched itself to PepsiCo’s distribution juggernaut, the Muller Quaker Dairy brand became an overnight sensation.


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Live long and prosper with probiotics

Prebiotic and probiotic ingredients have the potential to improve quality and length of life.

Someday, science may show that particular prebiotic, probiotic, and synbiotic ingredients help prevent certain age-related disorders and lengthen lives. Although the anti-aging effects of pre- and probiotics are plausible, supporting science is scant and inconclusive to date. However, scientists have developed several hypotheses about how aging may alter the intestinal microbiome and how certain pre- and probiotics may help prevent or reverse these changes.


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Top dairy executives headline Wisconsin dairy event

Michael Haddad (CEO, Schreiber Foods), Dave Fuhrmann (CEO, Foremost Farms USA), Dermot Carey (Senior VP, Darigold Inc.), Bruce Pronschinske (Director, Kwik Trip) and Keith Gomes (COO, Dairy Farmers of America) are among the confirmed speakers at the Wisconsin Dairy Products Association’s 2014 Dairy Symposium.


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U.S. lags in dairy consumption

Mealtimes and eating habits vary throughout the world, but dietary guidance for dairy food consumption is pretty much the same. Americans tend to fall short of recommended guidelines, while the French comply, according to the American Society for Nutrition.


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Dairies need to be ready for retail-ready packages

PMMI, The Association for Packaging and Processing Technologies, described the changing face of the North American dairy industry in its report, “Dairy Industry — A Market Assessment” (September 2013). Consumers were, and still are, attracted to new products, flavors and packaging to match their on-the-go lifestyles. Retailers, naturally, pass those demands on to their suppliers.


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Green cheese

California cheesemaker Joseph Gallo Farms honored for sustainable dairy processing practices

An awards program honors dairy farms, businesses and collaborative partnerships that are committed to stewardship and sustainability.

Joseph Gallo Farms uses energy-efficient equipment and cutting-edge technology in its cheese plant help to conserve energy and at least 2.9 billion gallons of water each year, in addition to accepting as much as 10 million gallons of stormwater and wastewater each day from local communities to use for irrigation.


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Sanitary floors and doors for dairy plants

Vitrified tile is an increasingly popular option for dairy flooring, according to Atlas Minerals & Chemicals Inc.  Atlas has developed a carbon-filled novolac epoxy-based jointing material for optimal chemical resistance. The company’s new vitrified tile grout is the carbon-filled Atlas VTF Novolac Grout C. It consists of broadcasts of carbon filler and carbon fine with the power grouting technique common to vitrified tile installations. It has chemical resistance, particularly at elevated temperatures, and color stability.


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Multimedia

Videos

Image Galleries

4 mouth-watering grilled cheese sandwiches you have to make in April, National Grilled Cheese Month

In recognition of National Grilled Cheese Month (April), Arla Dofino asked two food bloggers to re-imagine this comfort-food classic.

Heidi Larsen of FoodieCrush.com and Maria Lichty of TwoPeasAndTheirPod.com created four grilled cheese sandwich recipes that call for creamy Havarti, dill Havarti, smoked Gouda and Eureka! Organic Breads products.

Arla Foods, a cooperative owned by European dairy farmers, is the fifth largest dairy company in the world. The Arla Dofino brand of cheese includes Havarti, Gouda, Edam and Fontina, which are made by the Hollandtown Dairy in Kaukauna, Wis.

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

On Demand In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

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2015 April

We look inside Kroger's Denver plant; Also, see what trends are happening in yogurt.

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