Welcome to the dairy case, a round-up of what’s new in products, companies and marketing. In this issue:G.S. Gelato & Desserts, Marble Slab Creamery, Talenti Gelato e Sorbetto, Norseland, Dean Foods and more.

Welcome to Jim Carper's Dairy Case, a look at the new dairy products, companies and marketing efforts making the news.


G.S. Gelato & Desserts, Fort Walton Beach, Fla., a marketer of gelato and sorbet, launched a new division to manufacture liquid frozen yogurt. The division, called Yogurtiamo, has 17 flavors.
Marble Slab Creamery is "Shaking Up Summer" beginning May 27, by introducing a new signature shake each week for 16 weeks throughout summer. Flavors include Pretzel Ice Cream, Red Velvet Ice Cream, Oatmeal Cookie Ice Cream and Hazelnut Ice Cream. Marble Slab Creamery is managed by GFG Management, LLC, a subsidiary of Global Franchise Group.
Talenti Gelato e Sorbetto added Sea Salt Caramel as its newest artisanal gelato flavor. The company also converted to recyclable screw–on lids made of high-density polyethylene or #2 HDPE lids for all its flavors. The lids match the #1 PET clear containers.
Norseland Inc. launched the Jarlsberg USA website (www.jarlsbergusa.com), which focuses on the brand’s key characteristics: quality, flavor and versatility. The site was designed in conjunction with Pedone Advertising, NYC.

Dean Foods reported net sales for the first quarter of $3.05 billion, compared to $2.96 billion of net sales in the first quarter of 2010. It said net sales for the first quarter increased due to strong sales growth at WhiteWave-Alpro and the pass-through of higher overall dairy commodity costs that were partially offset by soft volumes at Fresh Dairy Direct-Morningstar.

Researchers in Japan found that that probiotic supplementation may serve as an effective means of prevention from infectious gastroenteritis including those due to norovirus at facilities where elderly individuals with compromised immune systems live in groups.
   The Laboratory Department for Probiotics Research at the Juntendo University Graduate School of Medicine studied supplementation of probiotic fermented milk containing Lactobacillus casei strain Shirota (LcS) in elderly individuals living at a nursing home and confirmed reduced fever associated with acute norovirus gastroenteritis.
    Analysis of fecal flora demonstrated that daily intake of LcS-fermented milk increased useful bacteria (bifidobacteria, lactobacillus), reduced harmful bacteria (coliform group), and increased short chain fatty acids, suggesting that an improved intestinal flora and environment contributed to alleviation of the gastroenteritis symptom.
   Norovirus is known to be a leading cause of acute infectious gastroenteritis, which can occasionally increase in the severity, especially in elderly individuals with compromised immune systems at risk of developing dehydration.


Mark Schleitwiler and Miranda Leis to the state’s Board of Agriculture, Trade and Consumer Protection, according to Wisconsin Cheese Makers Association (WCMA). Schleitwiler works for BelGioioso Cheese and Leis operates a 200-cow dairy farm.


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