It all depends upon your point of view. But one thing is for sure: every dairy plant will be required to have a “qualified individual” who is responsible for
the facility’s FSMA program.
Processors of hard cheese and yogurt take note: Neolithic man figured out he could consume fermented milk without harm even if drinking milk caused him GI distress.
WMP has a limited market domestically but a huge potential market internationally. Whole milk powder can be a real difference-maker in exporting for the U.S. dairy industry.
Dairy Plants USA is our new interactive database of dairy plants, searchable by dairy processor, state or products made. Buyers of dairy ingredients or brands looking for co-packing partners are among the users of this new online directory.
Dairy producers and processors have found value in what they used to throw away. Methane digesters and other technologies create energy to power homes, offices and industrial plants.
The transportation industry has new refrigerated trailers that preserve the quality of dairy foods and beverages as they are shipped from the plant to the next destination.
In the truly bizarre world of international trade regulations and negotiations, U.S. dairy processors could be forbidden to describe their products as “American cheese.”
“When I use a word,” Humpty Dumpty said in rather a scornful tone, “it means just what I choose it to mean — neither more nor less.” Our ovate friend was talking to Alice in Lewis Carroll’s “Through The Looking-Glass.”
Cheese manufacturers and their suppliers will develop more pronounced flavors. They’ll use waterless mozzarella cookers and make cheeses entirely in their retail containers.
The dairy industry is an innovative field, always working to meet or anticipate consumer needs and adjust products and manufacturing practices to suit the marketplace. So, it comes as no surprise that we are already considering the cheeses of the future.
Concentrated milk or whey protein ingredients are often added to cultured dairy beverages to boost the protein level and to contribute to viscosity and mouthfeel.
Greek introductions continue to dominate growth in the yogurt category, but the other cultured segment to watch is drinkable yogurt. Volume sales in 2012 were 211 million pints and the latest IRI data for 2013 showed yogurt drinks experiencing double-digit growth in the United States.