Dairy Top Stories - Articles - Page 241

Dairy processors focus on clean ingredients, new organic dairy products

As more dairy processors are answering the call for cleaner labels, retailers are adding more shelf space for such foods and beverages. Also, consumers are increasing their purchases of organic products.

Sarah M. Kennedy

June 3, 2016

The clean label trend (which is dominating the conversation in the food industry) isn’t so much a trend anymore, but a “movement.” This is a common thing I’m hearing when talking to dairy processors and suppliers lately. With consumers making it very clear what it is they want, more food manufacturers are recognizing this movement and are answering the call with new product innovation, more transparency about what they use, changing the ingredients, or in some cases, all of these things.

The story behind noosa’s whole-milk yogurt

James Carper

June 2, 2016

Based in Colorado but with roots in Australia, noosa yoghurt has disrupted dairy aisles throughout the United States. Innovative flavors and see-through packaging help the product stand out on grocers’ shelves.

HP Hood adds two new sweet flavors to its 4% cottage cheese line

June 2, 2016

Lynnfield, Mass.-based HP Hood added two new sweet flavors to its 4% cottage cheese line — honey and pear, and maple and vanilla.

Milk

Horizon’s new high-protein chocolate milk and Vitamin-D lactose-free milk

May 20, 2016

Horizon introduces two new organic milk products to its line, a high-protein chocolate milk beverage in a single-serve bottle and half-gallons of Vitamin D lactose-free milk.

IFT's 2016 Food Expo to highlight functional ingredients, clean labels

The Institute of Food Technologists’ (IFT) annual food expo returns to Chicago July 16 through 19, with a focus on protein, clean labels, functional ingredients and more.

May 12, 2016

IFT16, held at The McCormick Place South in Chicago, showcases the largest collection of food ingredients, equipment, processing and packaging suppliers. Processors can learn about the latest global food trends, see displays of the products and innovations designed to address these trends, and attend educational sessions that address important issues for today. The expo kicks off Saturday, July 16, with an awards ceremony and welcome reception.

Winners' circle

Cabot Creamery among sustainability award winners from the Innovation Center for U.S. Dairy

Nine winners in four categories were named at the awards ceremony.

May 11, 2016

The Innovation Center for U.S. Dairy announces its fifth annual U.S. Dairy Sustainability Award winners during a ceremony in Chicago.

Tea, coffee and juice products challenge milk sales

Sales for refrigerated juices and teas, and RTD teas and coffee show real promise. Plus, we highlight some new juice, tea and coffee products.

May 11, 2016

With many dairies also bottling teas, juices, lemonades and coffee-based drinks, it’s important for dairy processors to keep an eye on what’s new and trending in these nondairy beverage categories.

Can functional ingredients fit in a clean label world?

Consumers tend to see foods with added ingredients as ‘processed.’ Yet they also consider fortified foods ‘worthwhile.’ One survey finds that consumers trust ‘functional foods.’ So what’s a dairy processor to do?

Kimberly Decker

May 10, 2016

Since 1998, the International Food Information Council has taken Americans’ temperature on the topic of functional foods and beverages. The IFIC assesses their attitudes and awareness and gives the industry an idea of precisely what consumers look for when they shop for products that promise benefits beyond basic nutrition.

Comfy Cow premium ice cream sees success and growth

When Whole Foods said it wanted to carry pints of The Comfy Cow’s super-premium ice cream, the founders invested in a bigger plant and additional equipment. A growing franchise operation also is creating demand.

James Carper

May 9, 2016

In 2015, The Comfy Cow invested a reported $2 million in the building it’s leasing in the Regency Pointe Business Center in Louisville’s Jeffersontown neighborhood. Over the next 10 years, the project is expected to create 40 to 50 new jobs. Currently there are 14 employees. The Kentucky Economic Development Finance Authority approved tax incentives up to $350,000.