Dean Foods will close the Reiter Dairy milk and ice cream plant in Akron, Ohio, next month, eliminating 164 jobs. Dean will shift production of Reiter’s brand products to three plants-near Dayton, and in Erie, Ohio, and in Sharpsville, Pa.
Kemps has entered the niche market of pelletized cryogenically frozen ice cream with the launch of IttiBitz. Ice Cream Reporter says the company describes the new product as “a revolutionary new chilled dessert product concocted of small creamy bits of ice cream that instantly melt in your customer’s mouth.”
The Brazilian agriculture ministry is being asked to ban the use of rBST. According to a report in Food Chemical News, the Brazilian Consumer Defense Institute (Idec) is basing a new offensive on rBST on recent research suggesting it may be linked to higher rates of twins in women who regularly drink milk.
Initiated in 1916, the Collegiate Dairy Products Evaluation Contest has had a phenomenal record of growth and industry participation since its inception. Many of today’s dairy industry leaders started out as contest participants . . . and winners.
The term “synergy” describes a state where the combination of individual parts becomes more advantageous than each of the parts considered separately. This article delves into sweetener synergies and describes why certain sweetener combinations deliver a taste or functionality impact beyond that which is achieved through the use of a single sweetener.
There’s a trend that’s catching on with select ingredient markets: specifying product origin. For some time, the vanilla industry has made a practice of indicating if beans used to make extract came from Madagascar, Tahiti, or some other tropical climate.
Inulin and oligofructose have moved into the mainstream of functional ingredients and now consumer education must intensify. That was the message of the opening presentations of the 5th Orafti Research Conference held at Harvard Medical School, Boston, in late September.
Milk can be efficiently processed into a variety of dairy foods with a little help from acid-producing bacteria and/or food-grade acidulants. Indeed, milk, an almost neutral fluid with a pH in the range of 6.4 to 6.8, can become hard cheese when it drops about one pH point; a soft, fresh cheese when it drops another; and yogurt when it drops a bit more.
Meal replacements have always been great for a meal on the go or to help with weight management. In a world of super-sized meals, they provide a convenient way to control portions, offering a healthy snack or a complete meal in the range of 100 to 350 calories.
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