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    Home » Topics » Featured Stories

    Featured Stories
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    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.
    Read More

    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.”
    Read More

    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.”
    Read More

    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.
    Read More
    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


    Read More
    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.


    Read More
    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.


    Read More

    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 200x200 headshot
    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.
    Read More
    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.
    Read More
    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.
    Read More
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