Processing - Articles - Page 20

Dairy prcessors

Winner selected in dairy processing Plant of the Year program

July 12, 2012

Readers of Dairy Foods selected the 2012 Plant of the Year from 13 nominees. Voting was online at dairyfoods.com during the month of June.

Acquistions

Fonterra to buy milk processing assets of New Zealand Dairies

June 15, 2012

Fonterra said it has an agreement to buy the milk processing assets of the New Zealand Dairies Ltd group in South Canterbury. The Russian-owned dairy factory was placed into receivership on 17 May 2012.

Farmers and Processors

Cheers! Dannon, McCarty Farms toast their processor-producer marriage

June 14, 2012

The Dannon Co. and McCarty Family Farms announced Wednesday, June 13, the initial accomplishments from the first stage of their new collaboration. The farmer is selling its milk exclusively to Dannon, which is processing it into yogurt at Dannon's Fort Worth, Texas, plant.

Dairy processing news

Nestle invests in condensed milk plant in Spain

May 29, 2012

Nestlé is investing in new manufacturing lines at its condensed milk products factory in Pontecesures, Spain, increasing production by 50%. The company’s announcement follows two major financial commitments it has made to develop its manufacturing operations in Europe this year. Earlier this month Nestlé said it would invest CHF 300 million in a new Nespresso factory in Switzerland. In February it revealed plans to invest CHF 265 million in a new Nescafé Dolce Gusto factory in Germany.

Awards

Quality Chekd honors Hiland-Roberts Ice Cream Co. with top award

May 24, 2012

Hiland-Roberts Ice Cream Co., Potomac Farms Dairy Enterprises took the top Quality Chekd honors in dairy excellence, plant performance and marketing, respectively, at the 2012 QCS Leadership Conference.

Gifford's famous ice cream is made in Maine

The Maine ice cream processor focuses on flavors, distribution, customer service and employee relations. Those factors add up to a successful and growing business.

James Carper

May 15, 2012

The history of America is full of famous brothers. Comedy has its Marx brothers and baseball its Alou brothers. The Wright brothers reportedly had something to do with manned flight. In the world of ice cream, there are the Gifford brothers of Skowhegan, Maine.

Research shows how to reduce sodium in cheese

Public health concerns over hypertension have cheesemakers looking to reduce sodium. Research has found that a little dairy in a DASH diet reduces the risk of high blood pressure.

Nigel Kirtley

May 15, 2012

Pressure from public health authorities to reduce sodium in the food supply continues to grow. There are many sides to the debate. Though dairy foods in total contribute only 11% of the sodium in the U.S. diet, the dairy industry has recognized the need to address these concerns and has been taking action. Being proactive helps the industry identify solutions that make sense for the food supply, the dairy business and consumers’ health and taste preferences.

Gifford's makes ice cream with family recipes, vintage equipment

Gifford’s makes the world’s best chocolate ice cream using old-fashioned recipes and equipment at its little plant in Skowhegan.

James Carper

May 15, 2012

The Gifford’s Ice Cream processing plant is tucked into a hillside on Hathaway Street in Skowhegan, Maine. This unassuming little band box of a building gives no hint that inside, production workers are creating super premium ice cream that is sold in company-owned and independently owned scoop shops and by retailers from Maine to Maryland.

Formulating ice cream with prebiotics, probiotics

Processors can introduce these healthy bacteria into frozen desserts by using syrups, sauces and inclusions.

Bruce Tharp

Steven Young

May 14, 2012

In our February column we discussed the importance of digestive health as the basis of all good nutrition and the role ice cream products could play in terms of providing probiotic (consumption of “live and active beneficial” bacteria) and/or probiotic friendly (that is, prebiotic) mix ingredients. We reviewed delivery of probiotics via active culturing and/or cold inoculation.

Formulating the next generation of cultured dairy foods

Adding micronutrients to cultured dairy products is one way to address health and wellness. Will processors respond with innovative new products?

Phillip S. Tong

May 14, 2012

Consumers recognize that cultured dairy products (including yogurt, cottage cheese and fermented milk beverages) are healthy and good-for-you choices. Health professionals consider cultured dairy foods to be nutrient-dense foods, meaning they have a high nutrient-to-energy ratio.