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Home » Publications » Dairy Foods Magazine

Dairy Foods Magazine

df september 2017

2017 September

Frozen and refrigerated dessert trends. A look inside Schuman Cheese.

  • Cover Story
  • Foods & Beverages
  • Processors
  • Ingredients
  • Operations

Cover Story

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Schuman Cheese has a passion for Parmesan

Schuman Cheese has a passion for Parmesan

Neal Schuman and his three children have a nose for good cheeses. They are also adept at sniffing out opportunities with innovative flavors and packaging to appeal to millennials and baby boomers alike.
Carper200
James Carper
September 1, 2017
No Comments

Neal Schuman is perhaps the most ardent defender of Parmesan cheese in the United States. Incensed that some cheesemakers were adulterating grated Parm with cellulose, Schuman organized the True Cheese campaign, warning consumers and retailers that all was not right in shelf-stable grated Parmesan products.


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Schuman Cheese's Lake Country Dairy plant makes Italian-style, alpine cheeses

Schuman Cheese's Lake Country Dairy plant makes Italian-style, alpine cheeses

Lake Country Dairy makes award-winning Italian-style and alpine cheeses. The plant supports four family dairy farms and spurred an investor to build a whey processing facility across the street.
Carper200
James Carper
September 5, 2017
No Comments

In northwest Wisconsin, about 25 miles from the Minnesota border, Schuman Cheese makes award-winning cheeses with techniques borrowed from French and Italian cheesemakers.


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Foods & Beverages

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Breyers Delights
Frozen dessert

Breyers launches low-cal, high-protein Breyers Delights

The new ice cream is low-fat and high-protein, with 20 grams of protein per pint.
July 21, 2017
No Comments
The new ice cream is low-calorie, low-fat and high-protein, with 20 grams of protein per pint, and comes in four flavors.
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"Clean ingredients, healthy options dominate in frozen desserts"

Clean ingredients, healthy options dominate in frozen desserts

Ice cream makers are creating new pint lines with lower calories and sugar. Meanwhile, producers of frozen novelties and puddings focus on portion control, packaging and high-quality ingredients.
Kennedy headshot
Sarah M. Kennedy
September 4, 2017
No Comments

Consumers love their ice cream and other frozen and refrigerated treats and prefer them in their most natural forms. There is still a strong desire to eat healthy, but for many, not if it means giving up the indulgence factor. Several ice cream brands have taken on this challenge, creating lines that cut back on calories and sugar but with the mouthfeel consumers expect from ice cream.


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Sincerely Brigitte Salad Toppings Cheese 3-ounce
Convenient dairy products

10 new dairy products for snacking, convenience

Kennedy headshot
Sarah M. Kennedy
June 13, 2017
No Comments
We've rounded up several new dairy products that answer the call for on-the-go snacking and convenience, including cheese and cultured dairy.
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Cabot Cracker Cut Cheeses
Pre-cut cheeses

Cabot Creamery introduces cracker cut cheese line

The pre-cut cracker-size portions come in a re-sealable package.
July 22, 2017
No Comments
The line of naturally-aged cheeses features pre-cut cracker-size portions and come in a re-sealable package.
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ub real

UB Real's high-protein powder nutritional shake contains grass-fed whey protein

September 7, 2017
One Comment

UB Real, Wilmington, N.C., makes UB Super, a high-protein powder nutritional shake that contains grass-fed whey protein. The non-GMO shake is gluten-, soy-, corn- and wheat-free, and contains no added hormones or added sugar.


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Liberte Coffe Bean yogurt
Cultured dairy

11 new cultured dairy products

A look at some of the latest cultured dairy products in cup and drinkable varieties.
Kennedy headshot
Sarah M. Kennedy
June 20, 2017
No Comments
We’ve highlighted a slew of new yogurts, yogurt drinks and cottage cheese that have hit stores the past few months.
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stonyfield

Stonyfield introduces Double Cream yogurt line, made with whole milk, cream

September 8, 2017
No Comments

Londonderry, N.H.-based Stonyfield introduced a line of Double Cream yogurts that are made with whole milk and cream.


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market trends

Frozen dessert sales are melting

Sales for frozen cheesecakes, frozen puddings and whipped toppings are down across the board.
Kennedy headshot
Sarah M. Kennedy
September 8, 2017
No Comments

Competing in the frozen dessert market can be tough, even more so during a time when so many consumers are paying close attention to labels and their food choices. Consumers are cutting back on desserts, choosing healthier options or reaching for ice cream when they want to indulge.


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Yasso frozen Greek yogurt sandwiches - mint
Frozen Greek yogurt

Yasso launches frozen Greek yogurt sandwiches, adds bar varieties

The sandwiches come in two varieties, and the company introduces three bar flavors.
July 31, 2017
No Comments
The frozen novelties company introduces frozen Greek yogurt sandwiches in two varieties and adds new bar flavors, like s’mores.
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cornell

Murray’s Cheese creates a clothbound Cheddar

September 7, 2017
No Comments

In 2014, Murray’s Cheese in New York City had an idea for a clothbound Cheddar modeled on classic British versions. And this year, after two years of development, the company launched Murray’s Clothbound Cheddar   –  a bright, lemony flavored Cheddar.


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Processors

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cheese3-default.jpg

The FDA permits ultrafiltered milk in cheesemaking

The dairy industry had been working with FDA for nearly two decades to allow the use of ultrafiltered milk in cheeses such as Cheddar, mozzarella, Colby and brick.
September 4, 2017
No Comments

The dairy industry received good news on the regulatory front in August. The Food and Drug Administration granted enforcement discretion for the use and labeling of ultrafiltered (UF) milk in all standardized cheeses and related cheese products covered by the federal standards of identity.


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TharpYoung.jpg

Use the right sweetener systems, stabilizers to avoid heat shock in gelato

We call the relatively high temperatures in a gelato cabinet the ‘danger zone.’ To mitigate heat shock, use the right sweetener systems and stabilizers.
Tharpyoung200
Bruce Tharp
Tharpyoung200
Steve Young
September 11, 2017
No Comments

Gelato is most commonly presented for sale in a dip shop as a semi-solid product characterized by intense color and flavoring. Composition of gelato varies widely and may be positioned as gourmet, super premium or other market terminologies.


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pack expo

Sustainability, product safety are top issues at 2017 Pack Expo

The 2017 Pack Expo gives dairy processors information on the latest packaging and processing trends and innovations.
September 11, 2017
No Comments

Pack Expo International, hosted by PMMI, Reston, Va., is headed to the Las Vegas Convention Center Sept. 25 through 27. The event is expecting 30,000 attendees, including 5,000 international visitors from more than 125 countries, combined with 2,000-plus exhibiting companies. It will span over 800,000 net square feet of exhibit floor. In addition, this year the inaugural Healthcare Packaging Expo will be co-located with Pack Expo.


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2017 Process Expo focuses on food safety and education

2017 Process Expo focuses on food safety and education

The tradeshow showcases equipment for dairy and other food processing industries and features new interactive educational opportunities.
September 7, 2017
No Comments

Process Expo, produced by the Food Processing Suppliers Association (FPSA), is said to be the nation’s largest trade show that features technology and integrated solutions for all segments of the food and beverage industry.


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CulturallySpeaking.jpg

Look abroad for ideas in fermented milk products

The French consumer eats four to five times the amount of yogurt as an American. Think of the sales volume impact if we can duplicate that level of consumption here at home.
Tong200
Phillip S. Tong
September 8, 2017
No Comments

Greek yogurt was not newly created. It was borrowed from the Mediterranean region. Might there be something else looming on the horizon for the taking if we just look beyond our shores?


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Forklift operator in a warehouse photo by Vito Palmisano for Dairy Foods

Competition demands a proactive trade policy

NAFTA is the vehicle the United States needs to ensure it export competitiveness.
Tom Vilsack
September 5, 2017
No Comments

Earlier this year, the European Union and Japan announced a trade agreement in principle that includes dairy market access to Japan. Europe is actively working to establish a trade deal with Mexico in which agriculture and dairy will no doubt be central components. New Zealand is renegotiating a trade agreement with China in large part to improve dairy access terms. New Zealand and Australia are pushing to implement a “Trans-Pacific Partnership light” with eight other countries including Mexico.


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Keith Grove of Bongards in Humboldt Tennessee
Cheese news

Bongards Creameries plans $35 million expansion in Tennessee

The Minnesota dairy co-op will add 80,000 square feet to its plant in Humboldt, Tenn.
July 28, 2017
No Comments

Minnesota dairy co-op Bongards Creameries will nearly double the size of its production facility in Humboldt, Tenn. The move will add 95 jobs.


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acs

Artisan cheesemakers grow in skill, numbers and prestige

Sharon gerdes dairy foods columnist
Sharon Gerdes
September 6, 2017
No Comments

Making cheese predates recorded history, but artisan cheesemaking in the U.S. is a relatively new industry. According to a 2016 American Cheese Society (ACS) report, there are more than 900 artisan, farmstead and specialty cheesemakers operating in the United States. While a few artisan cheesemakers have been in business for over 100 years, the average has been making cheese for only 15 years.


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Arla Foods aims for the cheese aisle
Strategies

Arla pumps up its sales team to grow the business

Arla has placement in more than 6,000 stores, including Sam’s Club, Costco, Kroger, Publix and a ‘who’s who’ of regionals banners.
Carper200
James Carper
August 23, 2017
No Comments

The U.S. arm of Arla, the Denmark-based dairy cooperative, is growing fast. The company has placement of its natural cheeses and cream cheese in 6,000 stores in the United States.


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Ingredients

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arla

Ingredient suppliers showcase new clean-label ingredients at the IFT Show

September 18, 2017
No Comments

Ingredient solutions using whey proteins; Zero-calorie sweetener with added benefits; plus more from the IFT Show.


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Sharon Gerdes Health and Wellness columnist for Dairy Foods

Dairy is an optimum delivery system for probiotics

Clinical trials continue to document the benefits of probiotics. However, dairy products face growing competition from supplements and other food categories as a delivery vehicle for probiotics.
Sharon gerdes dairy foods columnist
Sharon Gerdes
September 6, 2017
One Comment

Probiotics are hot. Originally found primarily in dairy foods, probiotics now pop up in everything from pills to prunes. As competition mounts from other probiotic delivery vehicles, the dairy industry needs to continue to educate consumers about the benefits of dairy as a delivery vehicle for healthy bacteria.


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Operations

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"New detection, inspection systems focus on accuracy and easy use"

New detection, inspection systems focus on accuracy and easy use

September 13, 2017
No Comments

Foreign body detection products; Analytical X-ray instrumentation and software; plus more!


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Sustainable packaging options for dairy foods continues to improve

Sustainable packaging options for dairy foods continues to improve

Demand increases for renewable content and recycled content for milk cartons, yogurt cups and other dairy foods and beverages.
Hallie Forcinio
September 15, 2017
No Comments

Sustainable dairy packaging is nothing new. Lightweighting, or source reduction, remains an ongoing process. Container wall thickness is reduced and flexible structures are down-gauged. Source reduction not only conserves resources, but also cuts costs and carbon footprint.


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Recapture the energy from cranes and conveyors in dairy plants

Recapture the energy from cranes and conveyors in dairy plants

Cranes and conveyors do more than move cartons and pallets of dairy products. They are sources of electrical energy that can be captured and redeployed in a dairy processing plant.
September 13, 2017
No Comments

Cups of yogurt travel down conveyors toward tray packagers or cartoners to be stacked on pallets and stored in a refrigerated warehouse. All of these steps serve to protect the product. This package-handling machinery is also a source of energy that dairy processors can recover and redeploy elsewhere in the plant.


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