A company executive said the new plant will help the company develop new products. She calls dairy an “under-innovated” category and adds, “We think there’s a lot of future for dairy innovation.”
On a tour of Europe, Kroger’s dairy experts saw technologies and processing techniques not found in a typical American. Best practices at Mountain View Foods in Denver preserve milk’s freshness and help Kroger develop innovative dairy-based products.
Ben & Jerry’s introduces The Tonight Dough, a nod to The Tonight Show and its current host, Jimmy Fallon; it features two different kinds of cookie dough.
Yogurt manufacturers are getting innovative and capitalizing on the diversity of yogurt with niche products and appealing to a wider audience. Whole-fat and low-sugar varieties are part of the mix.
The Food Safety Summit, taking place April 28-30 at the Baltimore Convention Center, is a conference where dairy processors can learn about the latest information and situations in food safety.
An exclusive Dairy Foods survey finds that dairy processors are increasing their investments to produce aseptic shelf-stable or refrigerated extended-shelf-life beverages and foods.
Australia’s a2 Milk Co. said it will expand the dairy industry’s user base by bringing back consumers who turned away from cow’s milk because of digestive issues.
Scientists from the Nestle; Research Center, Lausanne, Switzerland, wanted to find out how to promote weight loss in obese older adults while avoiding loss of muscle mass.
Fairlife CEO Steve Jones is the keynote speaker at the International Dairy Foods Association’s Milk and Cultured Dairy Products Conference, May 19 to 20. He will speak on “New Frontiers in the Dairy Case.”
Organic Valley’s social media campaign by Humanaut urges the people on the internet to “help put bros on path towards recovery,” with its Organic Fuel high-protein milk shake.
Boomers and their children (the Millennials) are careful about what they eat. Protein and probiotic claims appeal to the younger generation. Boomers respond to heart-health claims.
Consumers seek foods with clean labels. Dairy processors have a variety of sweetener options to help them achieve an easy-to-pronounce (meaning ‘clean’) ingredient statement.
It is not a simple matter when you add nuts, cookies or ribbons to ice cream mix. Pay attention to formulas, overrun, food safety, processing and economics. Proceed carefully and you’ll end up with a great product.
What happens when a good-for-you food like yogurt turns into a candy bar? My brain churns when I think of the desecration of this pure dairy food and two of my personalities come out. This month, Red State Jim and Blue State Jim share their points of view.
Oil prices are falling, but you know they will increase eventually. Now is the time to investigate (and invest in) alternatives, like digesters, geothermal, solar and wind.
There is value in milk’s components. Filtration technologies can help you unlock proteins, whey derivatives, sugar and fat. You can use these to manufacture foods and beverages or sell as ingredients.
Consumers’ on-the-go lifestyle drives dairy brands to adopt convenience-enhancing packaging. Meanwhile, dairy case merchandising managers want retail-ready packaging that is quick and easy to set up and display.
Clearing processing lines with a pig captures product that can be re-used and saves on cleaning chemicals. Valve manifolds can improve flexibility and efficiency in plants processing liquid products.