The January eMagazine features Bangor, Maine-based Pineland Farms Dairy which expanded its capabilities to produce fluid milk, cream, ice cream mixes, and dairy blends while also making award-winning cheese. Even though it’s cold outside, the market for ice cream/frozen desserts is red hot. We take an in-depth look at strong growth in RTD beverages, report on the impact of price fluctuations and raw materials on gums, emulsifiers, and stabilizers, and explore the latest in X-ray technology to prevent recalls and keep products safe.
It may sound like a broken record for some, but ready-to-drink (RTD) beverages have seen dollar sales increase, while unit sales decreased during the past year, a similar refrain to other dairy categories.
With the growing world population, there is tremendous environmental stress on our planet because of the exploitation of non-renewable food and energy resources.
When it comes to the true “workforce” ingredients that contribute to product quality, shelf life, and much more, look no further than gums, emulsifiers, and stabilizers.
Since expanding operations and moving from New Gloucester, Maine, 120 miles Northeast to Bangor, home of world-famous horror author Stephen King, Pineland Farms Dairy Co.’s growth and reputation has been anything but scary.
The healthy hydrating refreshment of cool, nutritious, and delicious milk will never go out of style. Founded in 2004, Pineland Farms uses 100% fresh Maine milk from nearby farms — around 20 within a 50-mile radius of Bangor — to handcraft 3,200 to 6,400 pounds of specialty cheeses a day.