Dairy Foods eMagazine

2012 April

Check out our April content!

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Flavor trends in Greek yogurt and other cultured dairy foods

April 10, 2012

A trip through a grocer’s dairy case finds Greek yogurt introductions and product extensions. The food is dipped, crunched and frozen. In other cultured dairy product categories, processors either simplify the foods or make them more decadent. No matter the direction, the category is booming.


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Foods & Beverages

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Major League Baseball Ice Cream Sponsorships

April 10, 2012
The St. Louis Cardinals played the Miami Marlins in Florida to open the 2012 baseball season on April 4. Hot dogs, peanuts and Cracker Jack are standard fare on stadium menus. But when we want a cold one, we mean ice cream. Which teams have official ice creams or partnerships?
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GREEK YOGURT SMOOTHIE MIX from Yasso

April 10, 2012
The Apollo Food Group LLC, Boston, has launched an all-natural frozen Greek yogurt smoothie product in three varieties: mango pineapple, mixed berry and strawberry banana.
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Cheese Sales Rise 7%, No Matter How You Slice It

Sales in the natural cheese category were up 7% last year, with shredded cheese outpacing the industry. But overall, unit sales were weak.
April 10, 2012
For the 52 weeks ended Jan. 22, the natural cheese category saw increases in dollar sales (7%), unit sales (0.6%) and an average price increase of 20 cents according to Chicago-based SymphonyIRI Group.
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Processors

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Tillamook has been making quality dairy foods for more than 100 years

Start with high-quality milk and develop dairy foods in a responsible manner.
Jay Allison
April 10, 2012
Since 1909, the farmer owners of Tillamook have been committed to providing families with the most consistent, best-tasting, highest-quality dairy products made in the most natural way possible. This is the promise Tillamook strives to meet each and every day with every product that bears our name.
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weigel logo

Meet Bill Weigel, the owner of Weigel's convenience stores

James Carper
April 11, 2012
As Bill Weigel navigates his Toyota Avalon down Tennessee State Highway 131 through Powell, Tenn., he points out landmarks from his boyhood. There is the house where his grandmother lived. Over there is the orchard where he went for an apple to mask the tobacco on his breath from smoking (at age 9) his homemade corncob pipe. And that’s where he boarded the bus and rode to the big city (Knoxville) all by himself before he was even 10 years old.
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Ingredients

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Dairy processors seek alternatives to sugar to sweeten dairy foods

Americans want to cut back on sugar intake. Dairy product formulators can choose from an array of nutritive and non-nutritive sweeteners, some of which contribute flavor, color and nutrients.
D. Berry
April 10, 2012

Nearly three-quarters of Americans say they are making a change regarding intake of carbohydrates, according to “2011 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health” from the International Food Information Council, Washington, D.C. More than half say that they are trying to limit sugars.


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Dealing With the Wild Swings of Stabilizer Prices

Now is a good time to take a new look at low-viscosity polysaccharides such as gum acacia to stabilize ice cream.
Bruce Tharp
Steven Young 200x200 headshot
Steven Young
April 12, 2012
Virtually all frozen desserts have a need for stabilization. Stabilizers extend the shelf life of products subjected to heat shock during distribution, sale and home storage. This functionality is related to the limitation of water mobility, which, unchecked, can negatively affect the growth of ice and other crystals in the product.
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Dairy Foods and Demographics: Dairy Foods for All Ages

Infants, adolescents, adults and seniors have specific nutritional needs. Milk serves as a base for functional ingredients that can deliver those nutrients.
April 10, 2012
Nutritional inadequacies are common among both genders and through all stages of the lifecycle. The majority of Americans simply do not eat a diet that is well-enough balanced to consume a sufficient amount of essential nutrients.
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Operations

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HACCP is the path to compliance

Jonathan Gardner
April 10, 2012
As leaders of one of our nation’s safest and most highly regulated industries, dairy manufacturers have long understood the benefits of keeping our products safe for consumers. As you are aware, the new Food Safety Modernization Act (FSMA) will require all dairy food processors to implement new standards of food safety compliance by July 3, 2012.
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Water management practices in dairy processing plants

The best fluid-milk plants use about one-half gallon of water per gallon of milk processed. The least efficient plants use four times that amount.
Clay Detlefsen
April 10, 2012
I have been at the International Dairy Foods Association for 22 years, and during that time water usage and wastewater discharges have always been important issues.Discussions about water in the past were usually about wastewater. Historically, municipalities added more and more houses and businesses to their sewage treatment plants, but did not upgrade the infrastructure to accommodate the increased load.
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Prepare Your Plant to Comply with Food Safety Act

Look for some regulations contained in the Food Safety Modernization Act to be released as early as this summer, with more to come by year’s end and into 2013.
Allen Sayler
Allen Sayler
April 10, 2012
Most dairy industry meetings over the past year have devoted at least one session or agenda item to safety. DMI’s Innovation Center for U.S. Dairy established a Food Safety Committee almost two years ago to evaluate existing food safety tools and develop new ones. One of the main reasons for this focus was the passage in 2010 of the Food Safety Modernization Act (FSMA).
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Designing Sustainable Packages for Dairy Foods

Take a holistic and collaborative approach to packaging design. This approach is about leveraging all of the design-related components early in the new product idea process.
Mike Richmond
April 10, 2012
Over the last five years, there has been more thought and attention given to design and sustainability issues early on in the packaging process. This will become even more important in the future. So it is critical at the beginning of the development process to consider a package’s design, sustainability and end of life.
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Best practices for pumps and valves in dairy processing plants

Choosing the right pump and the right valve can make a dairy plant more efficient. Properly sized equipment leaves little waste in the pipeline and gets the most from CIP solutions.
James Carper
April 10, 2012
Pumps and valves are the hearts and lungs of a dairy processing plant. Pumps move ingredients from vats to fillers. Valves direct liquids to the proper line and allow for simultaneous production and cleaning. Dairy processors need to be efficient, so they want to capture every bit of ice cream mix, cheese curd, white mass or fruit slurry in a line.
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Time to get ready for FSMA

The Food Safety Modernization Act became law in 2011. The FDA is now writing proposed regulations that will likely take effect next year. What do dairy companies need to do to get ready?
Joseph Levitt
April 10, 2012
The most sweeping set of food safety reforms of our lifetime was signed into law by President Obama in January 2011. Called the FDA Food Safety Modernization Act (FSMA), the Food and Drug Administration is now writing proposed regulations that will likely take effect next year. What do dairy companies need to do to get ready? Here are four critical areas for you to focus on now.
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Suppliers

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Nu-Tek Salt Expands Capacity With Partnership

April 10, 2012
In February, Nu-Tek Salt, Minnetonka, Minn., said that Khosla Ventures, Menlo Park, Calif., has made a significant investment in the company, adding a major partnership and equity position to the company.
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DuPont Offers Guar Gum Alternatives

April 10, 2012
With demand pushing guar gum prices higher, DuPont Nutrition & Health is offering alternatives. Guar gum is widely used in food applications, including ice cream and beverages, due to its low cost-in-use and performance.
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UNIFILLER: filling equipment for dairy processing

April 10, 2012
Take the squeeze out with Deco-Mate, created to replace the conventional pastry bag with near effortless piping of icings and frostings. Operators can quickly and efficiently decorate cakes while eliminating work-related injuries such as carpel tunnel syndrome.
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SCHOLLE PACKAGING: filling equipment for dairy processing

April 10, 2012
The Scholle SureFill 30 LA is unlike other aseptic bag-in-box filling systems because it offers bag size and fitment versatility, fills up to 15 1-gallon bags per minute, decreases operation downtime with automatic changeovers, provides longer run periods between cleanup and enhances product and operator safety.
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GEA PROCESS ENGINEERING:cleaning systems for dairy plants

April 10, 2012
These CIP systems are designed to guarantee successful cleaning, reduce waste generation and can be integrated for single use and recovery of cleaning media, single or multi-stream routes as well as for online and offline cleaning and sanitization.
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GAMAJET: cleaning systems for dairy plants

April 29, 2012
Every Gamajet CIP/COP system utilizes a patented technology, which distributes two high-impact cleaning jets along the tank interior in a precise 360-degree pattern, using a fraction of the water consumed by sprayballs, in less than half the time.
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ELOPAK: filling equipment for dairy processing

April 10, 2012
The S-PM240 filling machine, a high-speed filler for Pure-Pak gable top mini cartons, is said to operate at more than 95% efficiency. It fills 4-, 6-, 8-, 10- or 16-ounce cartons at an output of 400 cartons per minute, ideal for school milk programs.
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DIVERSEY:cleaning systems for dairy plants

April 10, 2012
The Divos product line expanded to include four new membrane products — Divos 1, Divos 35, Divos 80-6 and Divos 119CL. Divos 1 is an acidic descaler for UF, NF and RO membranes, whereas Divos 35 is an organic acid descaler for all membrane types.
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BETE: cleaning systems for dairy plants

April 10, 2012
The new HydroWhirl Poseidon is a fluid-driven, lubricated, rotating tank cleaning nozzle that is constructed of PTFE material and uses a slow rotational speed for efficient cleaning in demanding environments.
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