A weekly round-up of the people, products and processors making news this week. In this edition: Unilever, Peggy Biltz, Hidden Valley Ranch, Arena Cheese and more.
The Apollo Food Group LLC, Boston, has launched an all-natural frozen Greek yogurt smoothie product in three varieties: mango pineapple, mixed berry and strawberry banana.
The VS/BL lobe fillers fill smooth products such as yogurt and juice, while the VF/SPM piston filler fills viscous products with large particulate, such macaroni and cheese and ricotta
A line of premium yogurt-based salad dressings from Bakersfield, Calif.-based Wm. Bolthouse Farms contains at least 55% fewer calories and 75% less fat than the leading brand.
The Scholle SureFill 30 LA is unlike other aseptic bag-in-box filling systems because it offers bag size and fitment versatility, fills up to 15 1-gallon bags per minute, decreases operation downtime with automatic changeovers, provides longer run periods between cleanup and enhances product and operator safety.
During a recent visit to Whole Foods Market, I slowed down my pace in order to better observe the trends in new products and label claims. Filtering out natural, organic and similar marketing tactics, one solid trend that was apparent across most food categories was a tie-in to fruit. The pork chops had a serving suggestion to include apple sauce. Breakfast cereals either contained dried fruit pieces or a recommendation to add something fresh from the farm stand.
North American IML Containers, along with Sun Valley Dairy (Voskos), launched a two-compartment yogurt container (RDLS35/170) to address the customer’s need to create a dual component yogurt parfait.
Today’s consumers are more willing to seek out and try new food products. Delivering products to meet a diverse range of interests is a key to keeping consumer brand loyalty. So what should cultured dairy product processors do to grow and maintain sales and profitability?