Saputo Inc. says it will close two Canadian dairy division plants, eliminating 144 jobs, while planning to invest $10 million in automation at other plants in its Canadian division during
Complex
distribution systems and lengthy product shelf lives need not concern dairy
processors who avoid ingredients that some consumers perceive as being fake,
artificial, too chemical sounding, etc. That’s because there are a variety of
natural ingredients capable of stabilizing and emulsifying dairy foods without
raising the eyebrows of even the most discerning consumers.
Already among the top players in the cottage cheese market, Dean Foods will soon have some more curds in the cup. Dean says it has inked a deal with privately
Live
and active yogurt, in all its many forms-cup, drink, tube and even frozen-continues
to be the glitz and glamour of the cultured dairy products category. Product
developers and marketers both appreciate the versatility yogurt provides in
terms of innovation, as well as the good-for-you reputation it has with
consumers.
Thanks to a proprietary encapsulation process, manufacturers can now utilize free sterols as an ingredient during the manufacturing process without the use of special equipment or any organoleptic effects in the finished end product.
Osteoporosis is characterized as the progressive loss of bone mass and
bone tissue deterioration, leading to skeletal weakness and an
increased risk for bone fractures. Approximately 10 million U.S. adults
aged 50 years and older suffer from osteoporosis while another 33 – 34
million have low bone mass and are at high risk for the disease.
A new Centri-Sifter centrifugal screener model “GO” from Kason Corp. features a cantilevered shaft with two externally-mounted bearings between the screening chamber and motor drive, allowing all internals to slide freely from the shaft end for cleaning, screen changes or inspection. Wide spacing between the bearings, a large diameter shaft and a flexible shaft coupling combine to prevent vibration, even at high speeds under heavy, imbalanced loads, according to the company.
McDonald’s has a Yogurt n’ Fruit Parfait . . . for a dollar. Airport kiosks around the country sell their own version for about five times that price. And, consumers buy them. Consumers recognize such products are a great way to get your 3-A-Day of Dairy with your 5-A-Day The Color Way . . . all-in-one.
Organic and natural dairy, health and wellness, deregulation, and food safety will be among the topics discussed when the Wisconsin Cheese Industry Conference returns to the La Crosse Center in La Crosse, Wis., April 18-19.
The American food consumer stayed the course in 2006, bolstering current trends and securing their influence. This is good news for cheese, according to the Wisconsin Milk Marketing Board (WMMB), a dairy farmer-funded organization that analyzes culinary data and information.
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