Cookies ‘ Cream Lowfat Milk

New Product Ticker
CATEGORY Number of
Number of
Ice Cream, Novelties and Frozen Yogurt 3 24
Cheese 10 20
Margarine, Butter and Spreads 2 2
Dairycase Foods 2 2
Yogurt and Yogurt Imitations 2 10
Milk, Non-dairy Milk and Yogurt Drinks 4 14
Total Introductions* 23 72
*Year-to-date new stock keeping units (SKUs) as of January 30, 2004. Source: Productscan Online (, Naples, N.Y.
Company: Byrne Dairy, Syracuse, N.Y.
Distribution: New York, Massachusetts, Connecticut and Rhode Island.
Suggested Retail: Varies by market.
Ingredients: Lowfat milk, sugar, fructose, nonfat dry milk, alkalized cocoa, artificial flavor, carrageenan, guar gum, salt, disodium phosphate, vitamin A palmitate, vitamin D3.
Nutrition Information: (1 cup) Calories 260, fat calories 25, total fat 3g, saturated fat 2g, cholesterol less than 5mg, sodium 250mg, total carbohydrate 49g, dietary fiber 0g, sugars 48g, protein 9g, vitamin A 10 percent RDV, vitamin C 0 percent RDV, calcium 30 percent RDV, iron 0 percent RDV, vitamin D 25 percent RDV.
More Details: Byrne Dairy’s newest addition to its flavored milk pint line is Cookies ‘n Cream Lowfat Milk. It blends a chocolaty cookie flavor with a vanilla background in 1% milk. Offering the great taste of milk and cookies without the dunking, it will be sold at independent and major retail locations.

Dannon® Frusion Smoothie
Company: The Dannon Co. Inc., Tarrytown, N.Y.
Distribution: National.
Suggested Retail: Varies by market.
Ingredients: (Banana Berry) Lowfat yogurt (cultured Grade A lowfat milk, sugar), water, strawberries, sugar, apple sauce (apples, water), high fructose corn syrup, fructose, banana puree, contains less than 1 percent of modified corn starch, natural flavor, carmine, caramel and annatto extract (for color), potassium sorbate (to maintain freshness). Contains active yogurt cultures.
Nutrition Information: (10 fluid ounces) Calories 270, fat calories 30, total fat 3.5g, saturated fat 2g, cholesterol 15mg, sodium 130mg, potassium 430mg, total carbohydrate 52g, dietary fiber 0g, sugars 49g, protein 8g, vitamin A 2 percent RDV, vitamin C 4 percent RDV, thiamin 6 percent RDV, riboflavin 25 percent RDV, vitamin B6 6 percent RDV, vitamin B12 15 percent RDV, calcium 25 percent RDV, phosphorus 25 percent RDV, pantothenic acid 8 percent RDV, iron 0 percent RDV, vitamin D 0 percent RDV.
Other Varieties: Cherry Berry Blend, Peach Passion Fruit Blend, Strawberry Kiwi Blend, Tropical Fruit Blend and Wild Berry Blend.
More Details: Dannon’s Frusion is a fusion of creamy lowfat yogurt and real fruit for a “straight from the blender” taste. Made with all-natural flavors, it’s a good source of calcium and protein.
The Real Thing?
Dreyer’s rolls out its secret weapon in the light ice cream arena.
Armed with research technology that’s been five years in the making, Dreyer’s Grand Ice Cream has introduced its first product using its Slow Churned™ blending method for a treat with both the taste and texture of full-fat ice cream.
The new light ingredients match those in the current Dreyer’s/Edy’s Grand Light, but slow churning kneads fat molecules at a colder temperature, stretching and distributing them widely so the ice cream tastes like it contains more butterfat. The slow-churning process involves no fat substitutes or artificial sweeteners and yields a rich, creamy ice cream with 50 percent less fat and one-third fewer calories than Dreyer’s comparable regular ice cream.
Because the slow-churning process is successful on ice creams with higher fat formulas, Dreyer’s plans to apply its proprietary process to other products in the future. The company predicts it will have spent a record $100 million by 2005 to develop this new ice cream-making method.
“Our slow-churned technology will change dramatically the way ice cream is made in the future,” says T. Gary Rogers, chairman and chief executive officer of Oakland, Calif.-based Dreyer’s. “This is the first major technological innovation in ice cream since the hand-cranked churn and milk pasteurization. The potential is huge.”
Market tests of the slow-churned ice cream netted a 75 percent increase in light ice cream sales in 2003. In 1987, Dreyer’s introduced the country’s first light ice cream with 50 percent less fat and 30 percent fewer calories; light ice cream sales account for 14 percent of Dreyer’s business.
The light ice cream category historically has posted flat sales because consumers complain it lacks the taste and satisfaction offered by full-fat ice cream. Rogers hopes slow-churned ice cream will respond to consumer’s desires for indulgence and the need to reduce caloric consumption.
In national blind taste tests, nearly eight of 10 consumers incorrectly guessed the new Dreyer’s/Edy’s Grand Light was a full-fat ice cream. In an informal tasting of Edy’s Grand Light at the Dairy Field offices, most tasters said they wouldn’t have thought it was a light product if they hadn’t been told.
With a national rollout planned for May, Dreyer’s is unleashing its largest marketing campaign to date, with print, radio and TV advertising. Planned initiatives include in-store point-of-sale programs, free-standing inserts, sampling and public relations.
Dreyer’s/Edy’s Grand Light
Company: Dreyer’s Grand Ice Cream Holdings LLC,
Oakland, Calif.
Suggested Retail: $5.50 per
56-ounce carton.
Ingredients: (Cookies ‘N Cream) Milk, skim milk, cream, sugar, chocolate, cookies (sugar, enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folate], partially hydrogenated soybean and cottonseed oils, cocoa processed with alkali, high fructose corn syrup, corn flour, corn starch, chocolate, baking soda, salt, natural and artificial flavor, soy lecithin), corn syrup, whey protein, egg yolks, tapioca maltodextrin, cellulose gum, mono and diglycerides, natural flavor, guar gum, carrageenan, dextrose, vitamin A palmitate, annatto color. Nutrition Information: (1/2 cup) Calories 120, fat calories 35, total fat 4g, saturated fat 2g, cholesterol 15mg, sodium 60mg, total carbohydrate 18g, dietary fiber 0g, sugars 12g, protein 3g, vitamin A 6 percent RDV, vitamin C 0 percent RDV, calcium 6 percent RDV, iron 0 percent RDV. Varieties: Butter Pecan, Chocolate, Chocolate Chip, Cookie Dough, Cookies ‘N Cream, French Silk, French Vanilla, Fudge Tracks, Mint Chocolate Chips, Mocha Almond Fudge (Dreyer’s only), Neapolitan, Rocky Road, Strawberry, Vanilla and Seasonal Limited Edition flavors Eggnog and Pumpkin.
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