2017 April

A bold step for 'craft' dairy Clover Sonoma

Clover Sonoma started processing Non-GMO Project Verified conventional milk this year. President and CEO Marcus Benedetti calls it a financial gamble yet says ‘it’s the right thing to do for a whole host of reasons.’

Ed Finkel

April 3, 2017

Tradition and innovation co-exist comfortably at Clover Sonoma dairy, located in the verdant rolling hills of Sonoma County, California, an area better known for wine than milk.

Sweet music

Clover Sonoma’s milk plant gets non-GMO milk, raw storage silos, larger distribution center

In California, non-GMO product, raw storage silos and a larger distribution center have added new notes to Clover Sonoma’s fluid milk facility.

Ed Finkel

April 6, 2017

Clover Sonoma’s four brand-new 50,000-gallon stainless steel milk silos hover over the landscape in Petaluma, Calif. Before entering the dairy plant, one can get a window – literally – into the operation.

Norseland Inc. introduces single-serve flavored Cheese Fusions snack

April 3, 2017

Cheese Fusions, produced by Norseland Inc., Darien, Conn., is a new flavored cheese snack sold in individual pouches.

Arctic Zero adds new pint, bar flavors to its frozen dairy dessert line

April 10, 2017

San Diego-based Arctic Zero, added three chunky pint flavors and one new bar flavor to its line of “Fit Frozen” lactose-free and low-calorie dairy desserts.

Cultured dairy strives to be more 'au naturel'

Category trends include use of whole milk, sugar reduction and cleaner ingredients. Drinkable yogurts, innovative snack pairings and flavor innovations help grow the market.

Sarah M. Kennedy

April 5, 2017

Several trends are growing within the cultured dairy market, specifically with yogurt. Manufacturers are capitalizing on the clean eating movement as cultured products that are functional, whole milk, grass fed and lower in sugar are becoming more popular. Flavor mash-ups (including sweet heat, inclusions or pairings), snacking options and yogurt drinks are also helping to expand the consumer base.

Snoqualmie Ice Cream launches organic craft ice cream line

April 4, 2017

Snoqualmie Ice Cream, Snohomish, Wash., introduced a super-premium organic craft ice cream line in seven flavors.

Ice cream flavors

Perry’s Ice Cream launches Bad Breakup ice cream

In honor of National Breakup Day on Feb. 15, Perry's added this new flavor.

February 13, 2017

National Breakup Day is Feb. 13 and Perry’s Ice Cream introduced an ice cream to celebrate.

Ice cream

Ben & Jerry’s releases 3 new pint flavors

March 4, 2017

The ice cream company introduced three chunky new flavors to its lineup, including one featuring burnt caramel ice cream with almonds and bourbon caramel swirls.

Flavored milk

The Farmer’s Cow releases seasonal maple syrup-flavored milk

February 24, 2017

New England-based The Farmer’s Cow introduces a limited-edition real maple syrup-flavored milk.

High-protein milk

New dairy products: fairlife launches high-protein milks for children

The new line of high-protein ultra-filtered milks comes in single-serve and 52-ounce sizes.

February 17, 2017

SuperKids is fairlife’s new line of high-protein ultra-filtered milks that come in single-serve and 52-ounce sizes.

Cheese dips

New dairy products: Alouette Cheese dips

The cheese dips come in three veggie varieties.

March 23, 2017

Celebrate National Chip & Dip Day today (March 23) with Alouette Cheese's new cheese dips, available in three varieties, including cucumber ranch.

Yogurt products

Yoplait relaunches Custard, introduces Greek 100 Protein, Dippers yogurt lines

February 5, 2017

Yoplait brings back its Custard yogurt after 10-year hiatus and launches Greek 100 Protein and Dippers yogurt lines.

Sales of natural cheese shreds and slices top rest

Natural cheese is the consumer choice, with shreds, cubes and slices the preferred forms. Meanwhile, processed cheese spreads/balls are one beacon of light for that category.

Sarah M. Kennedy

April 3, 2017

Sales indicate that consumers continue to prefer natural over processed cheese, with slices, shreds and cubes sales getting a boost. In the processed cheese category, cheese spreads/balls was the only segment with positive sales numbers.

Kemps 2017 Innovative flavor winner sweet me strawberry rhubarb cobbler ice cream

Frozen

Kemps, Perry’s and Denali have top flavors in IDFA contest

Kemps LLC it earned first place in the most innovative ice cream flavor category.

March 17, 2017

Sweet Me Strawberry Rhubarb Cobbler Ice Cream, Honey Roasted Peanut Butter Ice Cream and Cool Mint Sandwiches were named the most innovative ice cream products at the International Dairy Foods Association's annual Ice Cream Technology Conference.

Food safety takes center stage at annual summit

Dairy processors and other food manufacturers gather in May for the 19th annual Food Safety Summit where workshops, certification courses and a slew of educational sessions are offered.

April 10, 2017

With new regulations and industry changes, it is vital for processors to stay on top of government demands to ensure the safety of the food they are manufacturing, producing, selling and distributing.

U.S. dairy group bolster ties to Mexico

April 5, 2017

In March, the leaders of three major U.S. dairy organizations traveled to Mexico City to re-affirm their industries’ strong commitment to their partnership with Mexico’s dairy industry and consumers.

Sartori Company U.S. Championship Cheese Contest winners

This cheese stands alone

A Sartori product is named the best cheese in the United States

Wisconsin cheesemakers dominate the top places in the 2017 U.S. Championship Cheese Contest.

March 10, 2017

Sartori's Reserve Black Pepper BellaVitano has been named the best cheese in the 2017 U.S. Championship Cheese Contest. First runner-up belongs to Terry Lensmire of Agropur.

Novel ingredients, process technologies reduce stress in ice cream

It is important to minimize and stabilize the size of ice crystals. Pre-aeration promotes small air bubbles with inherent resistance to growth during manufacturing and handling.

Bruce Tharp

Steve Young

April 5, 2017

As we have often noted, ice cream is the only food intended to be consumed frozen. Thus, dairy processors need to protect that which fails first, i.e., body and texture (which can be described as bite, chew, smoothness and creaminess.)

New fruit, inclusion ingredients offer texture, unique flavors

April 12, 2017

Allergen-free crunchy flavor inclusions; Ginger arabeschi variegate adds spice, yellow hue; Crunchy praline pistachio inclusions; Plus More!

What do added sugars add up to?

Consumer confusion, perhaps. But declaring added sugars on Nutrition Facts panels will be required by July 2018. Here are ways to cut down on sugar declarations without sacrificing sweetness.

Kimberly Decker

April 7, 2017

When Stonyfield, America’s leading organic yogurt manufacturer, announced a comprehensive plan to reduce added sugars across its product line by 25% before this autumn’s end, Nichole Cirillo, the Londonderry-N.H. company’s mission director, stated in a press release that the mission is “to continually provide healthier food both for our consumers and the planet.”

How to avoid color defects in cheese

It’s important to understand the cause of visual defects that can occur with cheese and use appropriate preventative methods.

John Lucey Wisconsin Center for Dairy Research

John A. Lucey

April 6, 2017

From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.

Sharon Gerdes Health and Wellness columnist for Dairy Foods

Millennials redefine ‘healthy’

Millennials are concerned with the health of animals, people and the environment.

Sharon Gerdes

April 4, 2017

This new generation, defined as those ages 20 to 36 in 2017, have different views about food than my generation of baby boomers.

Byrne Dairy extends its reach with ESL fluid milk products

The benefits of extended shelf life processing include opportunities in product innovation and extending the distribution area for dairy products.

April 11, 2017

Byrne Dairy is a family-owned, 84-year-old dairy processor that has kept up with the times. The Syracuse, N.Y.-based company started in 1933 with fresh milk in glass bottles. Today at its Ultra facility, Byrne manufactures various extended shelf life milk products with code dates ranging from 70 to 180 days.

Online guide reviews sustainable technologies for dairies

A new website reviews technologies for managing or creating manure-based products. Dairy producers will find this site helpful.

Clay Detlefsen

April 12, 2017

As we continue looking for ways to reduce greenhouses gases and recover excess nutrients from manure and put them to use where they are beneficial, one frequently faces the conundrum of how to do it and do it right.

On-Demand What if you could generate energy from your wastewater and meet your treatment requirements? We will cover different solutions for treating biological wastewater including methods for generating biogas, creating green energy, and reducing fresh water demand with solutions for water reuse.

On-Demand What is the latest going on in the dairy industry? This is your chance to hear an all-encompassing look at the latest trends, as well as look forward to the future. Dairy Foods will also provide a sneak peek of its industry-leading State of the Industry report during our special November 13th webinar.

Dairy Foods eMagazine

Cover Story

A bold step for 'craft' dairy Clover Sonoma

Clover Sonoma’s milk plant gets non-GMO milk, raw storage silos, larger distribution center

Foods & Beverages

Norseland Inc. introduces single-serve flavored Cheese Fusions snack

Arctic Zero adds new pint, bar flavors to its frozen dairy dessert line

Cultured dairy strives to be more 'au naturel'

Snoqualmie Ice Cream launches organic craft ice cream line

Perry’s Ice Cream launches Bad Breakup ice cream

Ben & Jerry’s releases 3 new pint flavors

The Farmer’s Cow releases seasonal maple syrup-flavored milk

New dairy products: fairlife launches high-protein milks for children

New dairy products: Alouette Cheese dips

Yoplait relaunches Custard, introduces Greek 100 Protein, Dippers yogurt lines

Sales of natural cheese shreds and slices top rest

Processors

Kemps, Perry’s and Denali have top flavors in IDFA contest

Food safety takes center stage at annual summit

U.S. dairy group bolster ties to Mexico

A Sartori product is named the best cheese in the United States

Ingredients

Novel ingredients, process technologies reduce stress in ice cream

New fruit, inclusion ingredients offer texture, unique flavors

What do added sugars add up to?

How to avoid color defects in cheese

Millennials redefine ‘healthy’

Operations

Byrne Dairy extends its reach with ESL fluid milk products

Online guide reviews sustainable technologies for dairies

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