Byrne Dairy installed a PET bottle line at its Ultra Dairy LLC extended shelf life facility in East Syracuse, N.Y. For that reason, the plant received the Plant of the Year Award from Food & Beverage Packaging magazine (published by BNP Media, as is Dairy Foods). The line can run up to 300 units a minute. The major innovative feature of the line is its waterless bottle sterilization system, which saves tens of thousands of gallons of water per operating day, and significantly reduces the amount of chemicals and heat needed, compared to similar plastic bottling lines. The PET bottles produced on the line provide several advantages for the customer. The caps are resealable, and there is no difficult-to-open foil seal inside the cap of the milk bottles. The extended shelf life of the product of up to 120 days provides adequate time for the bottles to be distributed widely. The PET material used in the bottles is easily recyclable. Read the article on Food & Beverage Packaging’s website: www.foodandbeveragepackaging.com/Articles/Feature_Articles/BNP_GUID_9-5-2006_A_10000000000001026490
Borden Dairy Co., Dallas, a division of Grupo LaLa, announced this week it is selling its milk in Alabama, Mississippi and South Carolina at thousands of local retail locations. (The company is also available in Texas, Louisiana and Florida.) Borden will offer whole, 2%, 1% and fat- free skim milk, as well as strawberry and chocolate varieties Coburg Dairy in South Carolina and Dairy Fresh in Alabama have been renamed with the Borden name. Borden Dairy Co. of Alabama will also oversee local Borden milk processing in its Hattiesburg, Miss., plant. Mark Flagg, general manager of Borden Dairy Co. Alabama said a serving of his product provides 9 grams of protein and 35% of the recommended daily allowance of calcium, compared to traditional milk’s 8 grams protein and 30% calcium. Borden plans an integrated retail and trade marketing plan.
Hilton Head, S.C.-based Pino Gelato opened two stores in Greenville, S.C., and Cranberry Township, Pa. Pino Gelato has 12 locations in six states, with several more openings scheduled this year. It makes its own gelato at its shop in Hilton Head, buts users co-packers to supply its other locations, owner Ramona Fantini told me. The company operates under a licensing, rather than a franchising, business model. Besides gelato and sorbetto, Pino Gelato sells Crispycones pizza cones that are meant to be eaten with one hand. www.pinogelato.com.
Mars Chocolate North America is taking food trucks filled with Dove ice cream to Baltimore, Chicago and Minneapolis. released the tour schedule for an "adults only," special edition DOVE® Ice Cream truck. The tour is targeting adults, age 18 years and older. Free activities will include massages by licensed massage therapist, manicures and generation-appropriate music. A “chocolate bar" will offer fresh fruit and Dove chocolate. Actor Ralph Macchio (The Karate Kid, My Cousin Vinny) kicked off the tour in Chicago on July 28. www.facebook.com/DoveIceCream.
“The Perfect Pair” is the newest enter-to-win contest by DCI Cheese Co. In August and September, the unit of Saputo invites shoppers to visit www.IlGiardinoCheese.com where they can find recipes, serving suggestions and wine pairings that are designed to complement the flavors of il Giardino Italian cheeses. They can also enter to win a one-year membership to The Wine of the Month Club. The Il Giardino line is available in bulk and retail sizes and includes a full range of cheeses. In-store shelf talkers with tear pads featuring a coupon for il Giardino cheeses can be found in participating retailers throughout the contest period. Consumers with smart phones can connect directly to www.IlGiardinoCheese.com via the promotional display’s QR code to access the online entry form or to view recipes and wine pairings.
Ultramarathoner Dean Karnazes has been named spokesman for The Greek Gods yogurt. Karnazes will appear on behalf of the yogurt brand at trade shows, running events and media interviews. The Greek Gods yogurt is a brand of The Hain Celestial Group. The all-natural Greek-style yogurt is gluten-free and contains five live and active cultures, including probiotics. The milk is from cows that are not treated with growth hormones. www.greekgodsyogurt.com.
Muse Gelato is selling its soft-serve dairy food from a soft-serve station in a Whole Foods Market in
Muse Gelato’s staple flavors are Madagascar Bourbon Vanilla Bean, Cioccolato (Chocolate) and Strawberry Blossom. Seasonal flavors include Tiki Island Piña Colada. www.musegelato.com Muse Gelato is a family-owned company that has been operating for more than six years. Naples, Fla.
Dairy Products PricesButter prices received for 25 kilogram and 68 pound boxes meeting U.S. Department of Agriculture (USDA) Grade AA standards averaged $2.03 per pound for the week ending July 23, up 0.1 cent from the previous week.
Prices for Cheddar Cheese 40 pound blocks averaged $2.10 per pound for the week, down 3.2 cents. 500 pound barrels adjusted to 38% moisture averaged $2.14 per pound, up 1.2 cents.
Dry Whey prices for bag, tote, and tanker sales meeting USDA Extra Grade standards averaged 55 cents per pound, down 0.2 cents, and nonfat dry milk prices received for bag, tote, and tanker sales meeting USDA Extra Grade or United States Public Health Service Grade A standards averaged $1.55 per pound, down 9.7 cents from the previous week.
Read the full report on the National Agricultural Statistics Service (NASS) web site.
Dairy PeopleDale E. Kleber resigned as chief executive officer of American Dairy Products Institute effective July 15, citing "philosophical differences.”
The Dairy Calendar
Sept. 11-13. The New York State Cheese Manufacturers’ Association Annual Fall Meeting, Watkins Glen, NY. For details contact: Janene Lucia, firstname.lastname@example.org - 607-255-2892. Sept. 15-16. Sensory Evaluation of Dairy Products – Train-the-Trainer Workshop (for Quality Certification Programs), Ithaca, NY. Cornell University’s Department of Food Science is offering a workshop on the Sensory Evaluation of Dairy Products. The primary objective of the program is to provide an overview of sensory evaluation methods and judging techniques with a focus on identifying desirable attributes as well as the common defects and their causes in milk and other dairy products. Contact: Steve Murphy, email@example.com - 607-255-2983 or Janene Lucia, firstname.lastname@example.org - 607-255-2892.
Oct. 11-13. Vat Pasteurizer and Cheese Making/Grading Workshop, Ithaca, N.Y. Cornell University’s Department of Food Science in collaboration with the NYS Department of Agriculture and Markets, Division of Milk Control. Contact: Janene Lucia, email@example.com - 607-255-2892, or Rob Ralyea, firstname.lastname@example.org/ - 607-255-7643.
Oct. 11-13. Food Safety and Sanitation for Food Manufacturers Short Course. Penn State University, University Park, Pa. A comprehensive 2 1/2-day program on the essentials of sanitation in food processing plants. This educational opportunity is offered for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning, sanitizing, and pest control. Lectures and Lab sessions focus on control of pathogenic and spoilage microorganisms, plant and equipment design, safe handling of chemical products, dry cleaning, allergen control, and educational strategies to get your workers involved and committed to your food safety plan. http://www.cvent.com/events/food-safety-and-sanitation-for-food-manufacturers/event-summary-a0f7482f65424db0b2b3e015b279bc3b.aspx
Oct. 18-20. High Temperature Short Time Operators’ Workshop, Ithaca, N.Y. Cornell University’s Department of Food Science in collaboration with the NY State Department of Agriculture and Markets, Division of Milk. Contact: Janene Lucia, email@example.com – 607-255-2892, or Steve Murphy, firstname.lastname@example.org – 607-255-2893.