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Among the highlights of the February issue are a Market Trends article on milk and how private-label dairy continues to dominate the industry. Our Cover Story looks at the healthy halo of dried fruits and nuts and the innovation they’re providing in ice creams and cheese. We also take a deep dive in rigid and flexible packaging, while Episode 24 of “Let’s Talk Dairy” discusses the complex interactions between probiotics, the gut, and the microbiota.
Upcycled brewery byproducts unlock new barley flours, sustainable proteins for ready-to-drink beverages. Managing Editor Barbara Harfmann tours St. Louis-based EverGrain by AB InBev to learn about EverPro, a powdered ingredient taking the market by storm.
As an ingredient in frozen desserts, milkfat is critical when delivering sensory appeal and resistance to heat shock. The actual percentage of milkfat depends on a number of factors, including regulatory considerations, nutrition fact objectives and sensory appea. Learn more from ice cream gurus, Steven Young and Bill Sipple.
Award presentation took place during last month’s IDFA Dairy Forum in Orlando. Tillamook was honored for its rich history, 50% retail sales growth and sustainability plan. Kudos to CEO Patrick Criteser and his amazing team!
Sunny-tasting fruits and fibrous nuts exemplify health and flavor in dairy products, including.ice cream, cheese, milk and yogurt. Because of their healthy halo, nut products are projected to reach $8.9 billion by 2027, according to Research and Markets.
Designs are becoming more functional as processors seek a competitive edge. Likewise, dairy product developers are increasingly leveraging rigid and flexible packages, while automated packaging systems, such as case palletizers, are enabling dairy processors to better cope with labor issues.
Private-label milk sales account for a large percentage of these sales, reaching $8.6B in the same period. Natural cheese placed a close second at $8.1 billion,