A growing number of food and beverage processors claim to be part of the local food movement. But for many of them, the definition of "local" is a bit of a stretch.
You won't find any fancy-looking equipment at the creamery operated by Phoenix-based Danzeisen Dairy LLC. Tucked into a mixture of farm, industrial and residential properties in Phoenix's Laveen neighborhood, the creamery relies on retrofitted vintage milk processing equipment, much of it from the 1940s, 1950s and 1960s, and all of it from U.S. manufacturers, to produce its craft dairy products.
Up until recently, cottage cheese was arguably one of the most yawn-worthy subcategories within the cultured dairy segment. With so much other innovation in the cultured dairy space, consumers likely viewed the product as bland and boring, and retail sales data reflected that reality.
About a decade ago, Greek yogurt was the game-changer in the U.S. cultured products space. But newer cultured dairy products are now providing some competition, and adding excitement to the dairy case.
While processed cheese struggled, dollar and unit sales for cubed, shredded and refrigerated grated natural cheeses rose
April 3, 2018
Natural cheese continues to dominate in the cheese category. The natural cheese category showed dollar sales up 0.3% to $12.9 billion, while unit sales stayed at $3.9 billion, according to data from Chicago-based market research firm IRI for the 52 weeks ending Dec. 31, 2017.
At its core, sustainability within the food industry is about creating products that provide maximum nutrient density for the consumer, while creating a minimal impact on the environment.
The 20th annual Food Safety Summit will focus on food safety throughout the supply chain
April 11, 2018
The annual Food Safety Summit will take place May 7-10 at the Donald E. Stephens Convention Center in Rosemont, Ill. The show will address the importance of food safety throughout the supply chain and how each community that makes up the ecosystem is connected.
A byproduct of Greek yogurt manufacturing, acid whey presents an environmental challenge that will require the combined efforts of many parties to resolve.
Over the past decade, the dairy industry has experienced a boom in the production of Greek-style yogurt (GSY). While in 2004 GSY accounted for less than 2% of all yogurt types produced domestically, by 2015 this number skyrocketed to almost 40%.
Glanbia plc, Dairy Farmers of America Inc. (DFA) and Select Milk Producers Inc. said they finalized an earlier-announced joint venture partnership to build, supply and operate a planned large-scale cheese and whey production facility in Michigan.
A new report by New York-based Nielsen shows that store brand sales jumped by nearly 10% in 2017 in mass merchandisers, club stores and dollar stores, while the mass channel came closer than ever before to overtaking traditional supermarkets as the place where consumers buy their groceries.
For 2018, the Breakthrough Award for Dairy Ingredient Innovation, a competition hosted by the Elmhurst, Ill.-based American Dairy Products Institute and Dairy Foods, goes to Caloris Engineering and Lone Star Dairy Products LLC.
Ice cream formulation and processing have historically complied with the provisions of the U.S Standards of Identity (SOI) for Frozen Desserts with regard to composition, weight and, specifically, allowable ingredients.
It's official: Americans' love affair with sugar is over, and they're breaking up en mass with their ol' sweetie. In the International Food Information Council's (IFIC) 2017 Food & Health Survey, 76% of respondents said they are trying to limit or avoid sugars in general, with six in 10 declaring that they view sugars negatively.
Pumps and valves help dairy processors keep everything in the plant running as smoothly and efficiently as possible. Choosing the right equipment is important to the overall safety, sanitation and efficiency of every plant. We spoke with several manufacturers of pumps and valves to discuss the latest technology advances and how new equipment could benefit dairy processors.
According to the Centers for Disease Control and Prevention (CDC), an estimated 1,600 Americans get listeriosis each year, and about 260 of them die. The infection typically is caused by eating food contaminated with the bacterium Listeria monocytogenes.