2021 October

Check out the October issue of Dairy Foods, which includes a profile on dairy giant HP Hood LLC, a look at the latest in cocoa and chocolate for dairy applications, and much more!

Beat the odds in new dairy product development

By following some best practices, dairy processors could create new products that connect with consumers and bolster the bottom line.

Kathie Canning

October 8, 2021

On April 23, 1985, Coca-Cola Co. famously announced that it was trading in its Coca-Cola (aka Coke) soft drink’s nearly century-old secret formula for a new, sweeter one. Certain taste tests had shown that many consumers preferred the sweeter taste of Pepsi, so “New Coke” was the company’s answer to that particular problem.

HP Hood keeps a fresh approach as it celebrates 175 years

The company continues to innovate in order to weather changing marketplace conditions and stay relevant with the contemporary consumer.

Anna Boisseau

October 4, 2021

Whoever said you “can’t teach an old dog new tricks” has clearly never heard of Lynnfield, Mass.-based HP Hood LLC (Hood).

New meets old at HP Hood’s ice cream plant

HP Hood uses the latest in technology to flavor its ice cream the old-fashioned way at its Suffield, Conn., plant.

Anna Boisseau

September 28, 2021

With 175 years under its belt, dairy giant HP Hood LLC knows a thing or two about making dairy products. It operates 13 plants across New England to create its numerous product lines.

The retail RTD coffee category is piping hot

The RTD tea category posted more modest growth, however.

Kathie Canning

September 17, 2021

If sales data are any indication, more consumers are saying goodbye to coffee filters, tea bags and the long wait to brew. According to data from Chicago-based market research firm IRI, dollar sales within the shelf-stable ready-to-drink (RTD) tea and coffee category shot up 9.5% during the 52 weeks ending Aug. 8, 2021, to $7,647.5 million. Unit sales increased 3.0% to 3,044.1 million.

Growing snacking trends spell opportunity for dairy

New product launches featuring US dairy ingredients are on the rise.

Terri Rexroat

October 7, 2021

By consuming snacks, consumers are meeting a wide range of personal needs ranging from indulgence and comfort to nutritional benefits and emotional considerations. Innovating with dairy ingredients plays an increasing role in this trend.

The advantages, disadvantages of pasture-fed cow’s milk for cheese

Creating cheese with this type of milk adds distinct notes, but it also has downsides.

John A. Lucey

October 4, 2021

Cheese produced with milk from pasture-fed or grass-fed cows is noticeably different from cheese made from conventional milk: It has a “grassy” note, a golden color, and a unique fat composition.

A questionable ruling for plant-based alternatives

The U.S. District Court for the Northern District of California is allowing a plant-based dairy alternatives manufacturer to continue to engage in deceptive labeling.

Kathie Canning

September 30, 2021

Back in February 2020, Petaluma, Calif.-based Miyoko’s Creamery (Miyoko’s), a manufacturer of dairy alternatives, sued the California Department of Food and Agriculture (CDFA).

How consumers monitor dairy-product quality

Every consumer evaluates the color, flavor, odor and mouthfeel of our products every time he or she consumes them.

Tedd Wittenbrink

September 21, 2021

All dairy operations do some quality testing. Some might just do the very basics — e.g., butterfat testing and antibiotic testing — while others have large laboratories with the capability of conducting a multitude of tests.

Sharon Gerdes Health and Wellness columnist for Dairy Foods

School milk provides nutrition and more

Variety in global school milk encourages consumption.

Sharon Gerdes

September 16, 2021

Across the globe, 400 million children consume a meal at school daily. These meals provide more than just good nutrition; in many underdeveloped countries, school lunch is an incentive for children to attend school.

New ingredients for beverages include clean-label options and exciting flavors

September 27, 2021

New ingredients from Agropur, Beneo, Cargill, and more!

Tempt them with chocolate-containing dairy offerings

When it comes to the use of chocolate and cocoa, dairy processors will want to consider current consumer trends and sustainability concerns.

Kathie Canning

September 23, 2021

Famous cartoonist Charles Schulz once said: “All you need is love. But a little chocolate now and then doesn't hurt.”

October’s additional offerings from suppliers to the dairy processing industry.

October 14, 2021

New equipment and ingredients from GEA, Glambia Nutritionals, ThermOmegaTech, and more!

Equipment suppliers showcase plant instrumentation, plus containers and other packaging

October 13, 2021

New equipment from Beckhoff Automation, Cheer Pack N.A., Evergreen Packaging, and more!

Heat exchangers offer big processing paybacks

Selecting the proper heat exchanger and keeping the system operating efficiently can be challenging but fruitful.

Richard Mitchell

September 29, 2021

While it may not be as prominent as many other dairy processing technologies, the heat exchanger is far from lowly. The equipment, which is used to transfer heat between two or more fluids during the cooling and heating processes without mixing the fluids together, can have a major impact on processing efficiencies and operating expenses.

When it comes to cheese, Americans continue to find new reasons to indulge. In fact, per-capita consumption of cheese grew 19% in the United States during the decade ending in 2019, according to the International Dairy Foods Association.

Choosing the right targets, the right sampling points, and the right tools enable your dairy facility to not only find the pathogens, but to make sense out of the data backed by a sound and logical implementation plan.

Dairy Foods eMagazine

2021 October

Cover Story

Beat the odds in new dairy product development

HP Hood keeps a fresh approach as it celebrates 175 years

New meets old at HP Hood’s ice cream plant

Foods & Beverages

The retail RTD coffee category is piping hot

Processors

Growing snacking trends spell opportunity for dairy

The advantages, disadvantages of pasture-fed cow’s milk for cheese

A questionable ruling for plant-based alternatives

How consumers monitor dairy-product quality

School milk provides nutrition and more

Ingredients

New ingredients for beverages include clean-label options and exciting flavors

Tempt them with chocolate-containing dairy offerings

Operations

October’s additional offerings from suppliers to the dairy processing industry.

Equipment suppliers showcase plant instrumentation, plus containers and other packaging

Heat exchangers offer big processing paybacks

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