Featured Stories - Articles - Page 103

The straight talk on labeling

A neatly applied and aligned label conveys the image that the product has been carefully manufactured. A haphazardly applied one can raise doubts about the package contents.

May 16, 2013

Kevin Watts of Laubscher Cheese Co., Mercer, Pa., knew there had to be a better and faster way of labeling the company’s different products.

Functional ingredients boost the health and nutrition of dairy foods

Makers of dairy foods and beverages can boast about the inherent nutrition in their products. They also can boost the health claims by adding functional ingredients such as protein and omega-3s.

Kimberly Decker

May 16, 2013

In the words of the Academy of Nutrition and Dietetics, “All foods are functional at some physiological level.”

Ingredient news: Feeling good about flavors

Flavors can burnish dairy’s inherent healthy halo. Consider some of the dairy foods on the market: fruit flavors in yogurt, low-fat chocolate milk and cookies-and-cream no-sugar-added ice cream.

May 15, 2013

You’ve heard it before and maybe you’ve even said it yourself: “If it tastes great, it can’t be good for me.”

Sodium under scrutiny

Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.

Karen Giles-Smith MS, RD

May 14, 2013

Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.

A grade for Grade A

Collegiate Dairy Products Evaluation Contest comes to Chicago in November

IDFA's International Dairy Show will host the 92nd Annual competition in which dairy food technology students from around the country test the quality of their sensory skills.

May 13, 2013

The International Dairy Foods Association said the Collegiate Dairy Products Evaluation Contest 2013 will be held during the International Dairy Show in November in Chicago

Business Briefs

Shamrock Farms building new facility, plus more dairy processor news

May 13, 2013

Shamrock Farms, Phoenix, said in March it is building a $50 million state-of-the-art dairy manufacturing facility in August County, Virginia.

Culturally Speaking

Options for making Greek yogurt

Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.

Phillip S. Tong

May 12, 2013

Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.

11 New and Novel ideas in Frozen Desserts

Do you formulate with whole algalin flour or use the water control index to evaluate the potential for ice crystal formation? These are two new ingredients and tools to use in formulating and manufacturing ice cream and frozen desserts.

Steven Young Bruce Tharp

May 11, 2013

The history of frozen desserts is marked by many significant scientific and technical innovations and advancements that make the products we produce more appealing, more convenient, nutritionally more efficacious and less costly.

Equipment

Qualtech's Curd Maximizer allows for easy inspection and maintenance

May 10, 2013

Qualtech's Curd Maximizer features a large, easy access door, allowing for easy inspection and maintenance.

Market Trends

Sales of cultured dairy foods have been flat in the past year

Yogurt is a $6.6 billion category, but unit sales did not grow. It’s the same story for cream cheese, cottage cheese and sour cream.

Sarah M. Kennedy

May 10, 2013

Though yogurt continues to dominate the news (and aisles) for cultured dairy products, cream cheese, specifically soft cream cheese, saw a jump in dollar and unit sales.