Packaging and processing machine designs share many of the same features — from applications for fluid milk, margarine, cheese, butter, ice cream, yogurt and more. New machinery is being designed with fewer crevices to prevent debris and streamline the cleaning process. Mechanical components are also being manufactured with ease-of-use in mind to better assist engineers to complete tasks quicker, while still adhering to food safety standards.
More than half (55 percent) of adults say they would like to get more protein in their diet. Consumers also are more aware of protein’s benefits, with 88 percent recognizing that protein helps build muscle, 60 percent agreeing it creates a feeling of fullness and 60 percent indicating a diet high in protein may support weight loss.
On the occasion of its silver anniversary, the CEO of Organic Valley writes that the co-op is “investing in the next generation of farmer and staff leadership, building our culture and growing our organic mission together.”
Dairy processors need to continue to push the innovation envelope as fluid milk continues its battle for share in the crowded beverage market.
August 21, 2013
It’s been a painful time for fluid milk, but the fluid milk industry is now moving beyond the gallon jug to address changing consumer needs more aggressively, primarily through the introduction of low volume, niche or branded products.
To help bring breakfast back into the morning routine and emphasize the nutritional value and role of dairy throughout the day, the Dairy Research Institute made the morning meal occasion the focus of the second annual Dairy Research Institute New Product Competition. Find out who won.
A test from 3M Molecular Detection System uses a combination of LAMP and bioluminescence detection technologies, resulting in a simpler, more robust DNA amplification and detection method.
June 18, 2013
Dairy foods processors must be especially diligent in their efforts to combat Listeria, as it has been found in pasteurized or unpasteurized milk products, including soft cheeses made such as queso fresco, Brie, Feta and Camembert.
We are growing demand for coconut water. The ultimate goal is to capture all the water that is out there.
June 11, 2013
Coconut water: Is it just a fad or is it a sustainable ingredient? It’s currently in vogue but I believe that the industry can make this product as much a staple as jeans are to fashion. I will make the case that coconut water is here to stay.