Main Street Ingredients, La Crosse, Wis.-Eric Rogich is promoted to plant manager. He joined the company three years ago. Guy Bouthillier has been hired as director, Business Development. He most recently served as U.S. director of sales for Montreal-based Saputo Inc
Autocrat offers regular and organic coffee extracts that are used to flavor ice cream, iced cappuccino drinks, soy beverages and other dairy products. Autocrat is a fourth-generation, family-owned business that roasts coffee and manufactures coffee extracts.
This 28 mm push-pull sports cap with integrated whistle is a good example on how Bericap closures can help manufacturers of low-end products make an impact on the store shelf. The idea of having a closure that can be reused as a whistle or a trumpet after the beverage is consumed was co-developed by Bericap and Kofola.
There are a few questions about milk that we can probably stop asking.
I ran into a gas station food mart deep in Chicago’s south suburbs recently to get a gallon of whole milk for the kids. Elsie was right there where I’d expected her to be, but as I pulled the jug from the case, a couple of facings of the Quaker Chillers caught my eye.
Specific delivery productivity levels and individual customer account profitability by delivery location has been largely unknown for many dairy and ice cream companies. Today, with just a modest bit of forethought regarding identification of data sources and desired results, that lack of knowledge should simply not be acceptable to management at any level.
Alfa Laval introduces the TS6 plate heat exchanger, which offers a more efficient solution to this water heating process over former shell and tube HE technology. The key TS advantages over shell and tubes are flexibility, small footprint, quick response time, and expandability/serviceability.
CLOVIS, N.M.-Tom Gathright had never worked for a food company before Southwest Cheese hired him away from the paper and pulp industry. Gathright is the environmental mgr. at the massive new cheese plant that recently sprouted up from the irrigated earth in the middle of the nation’s fastest growing milkshed.
The application of the descriptor “sugar-free” to ice cream would require the presence of <0.5 g per serving of sugars, i.e., the sum of all mono- and disaccharides. To produce such a product, it would be necessary to remove not only the conventional added sweeteners, as in no-sugar-added (NSA) products, but the lactose contributed by conventional dairy ingredients as well.
Have you ever noticed how Taco Bell has only about 15 fillings or toppings and a half dozen or so carriers, but somehow manages to mix and match these ingredients to offer a new menu item to customers on a regular basis?
RSS
