The former Schultz Creamery, of Bismarck N.D. which closed its doors more than two years ago, is back up and running under the name Great Plains Dairy Partners LLC and has already begun producing milk for the Deja Moo label.
ELMHURST, Ill.-The world's top dairy researchers and processors will join some of the country's leading nutrition professionals, and food and beverage marketers at the 2005 International Whey Conference (IWC) to be held in Chicago from Sept. 11-14.
DALLAS-Dean Foods Company announced last month that Steve Demos has resigned as president of the WhiteWave Foods division to pursue other interests. The announcement comes less than six months after Demos was picked to lead Dean's expanded value-added division.
Schreiber Foods Inc., Green Bay, Wis., will close its cream cheese facility in north St. Louis over the summer, laying off more than 200, as it moves production to lower-cost facilities. The closing will shut the last remaining former local operation of Raskas Foods Inc., which Schreiber acquired in 2002.
Marketers of cultured dairy products are floating on cloud-nine these days thanks to numerous trends in today's marketplace that are making cultured dairy products more attractive than ever before. For starters, cottage cheese, a category that for so long was either on the decline or was barely managing to stay afloat, is booming as a result of its high-protein positioning. And yogurt, in a drinkable format, just so happens to be the perfect
product for today's on-the-go, health- and wellness-seeking consumer.
Loma Systems Inc. The IQ2 from Loma Systems Inc., has been engineered to offer greater reliability with fewer components. The company says too, that it is the first and only
TILLAMOOK, Ore.-Members of the Tillamook County Creamery Association (TCCA) have voted 2-1 to stick with a no-rBST policy that has been developed and approved by the organization's board of directors, the co-op says.
TIC Gums TIC Gums of Belcamp, Md. now offers Pretested® Inulin LV-110 to help food and beverage manufacturers create high-fiber products with the right thickness, mouthfeel and nutrition profile. A
If properly incorporated, hydrocolloid stabilizers can provide excellent functional attributes to cultured dairy products. Stabilizers are high molecular-weight hydrophilic (water-loving) hydrocolloids that are added to food products to control water. Many stabilizing compounds are polysaccharides, often derived from plant sources. Examples include seed gums (guar gum, locust bean gum), those isolated from seaweeds (carrageenan, agar), microbially-derived polysaccharides (xanthan gum), as well as pectins, food starch and modified-food starch. In addition, protein-based stabilizer gelatin may be used in certain cultured dairy product applications.
There's been a lot in the news lately about energy prices and the world's oil supply. Who do you blame, and how do you fix it? The popularity of SUVs might be one part of the problem, the explosive modernization of China, another, but commercial transportation shoulders some blame too. U.S. industry is trucking more materials and product back and forth across the interstates than ever.
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