New England grocery chain Hannaford Brothers has developed a system called Guiding Stars that rates the nutritional value of nearly all the food and drinks at its stores from zero to three stars.
Utah-based Gossner Foods is among the latest dairy processors going rBST-free. Beginning Jan. 1, the company’s Logan, Utah plant will no longer accept milk from treated cows, and its Heyburn, Idaho plant will follow in April. Gossner’s California plant has never accepted milk from cows treated with the synthetic hormone.
For more than 60 years, The Dannon Company has helped build the U.S. yogurt market, and now a new leadership team is focusing on high health products in its plan to take that market to a whole new level
Sponsorships: Sponsored by Huhtamaki Co-Sponsored by DMI, Ecolab and Big D
Wells’ Dairy Inc. has moved into its new offices in Le Mars, Iowa, and company officials held a ribbon cutting ceremony in late October. The $30 million facility features 35 meeting rooms with names relevant to the history of Wells’ Dairy and the Le Mars, Iowa community it has called home for 93 years.
Dean Foods saw third-quarter profit that fell short of analysts’ estimates because of higher costs at its Horizon unit, the biggest U.S. organic milk processor. Profits did rise to 54 cents from 40 cents, analysts had expected 56 cents.
Never say never when it comes to melding together foods and flavors. In fact, at this time next year, some consumers may be singing: ‘Tis the season to eat a pine.
Enzymes are proteins that speed up the rate of chemical reactions. Ice cream is made from a host of naturally occurring raw materials with enzyme activity, manufactured ingredients produced using enzyme systems and/or materials to which enzymes have been added.
The Dairy Foods staff recently agreed to stop using trademark (™) and registration symbols (®) in editorial. The primary reason is that often status changes from the non-legally enforceable ™ to the U.S. trademark office-approved ®, and we cannot monitor these changes.
The stabilization of dairy products is becoming increasingly important as opportunities for product innovation present themselves in the retail, foodservice and industrial markets. Performance expectations are more specific and product labeling is more demanding, making the design of stabilization systems more challenging.
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