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ACIDULANTS 1--Acetic;2--Ascorbic;3--Citric;4--Fumaric;5--Lactic;6--Malic; 7--Phosphoric;8--Tartaric ADM (2, 3, 4, 5) Balchem Encapsulates (2, 3, 4, 5, 6, 8) * DairyChem, Inc. Fishers, IN 317-849-8400 Degussa Food Ingredients / Texturant Systems (1, 5, [...]

JANUARY 4-5: Milk Pasteurization Process Control School, University of Wisconsin-Madison Department of Food Science, contact Dr. Scott Rankin, (608) 263-2008. 6-8: Ice Cream 101, Pennsylvania State University, Nittany Lion Inn, […]

BILLBOARD/TRANSIT Best Overall: Plains Dairy Serving its community for 70 years, Plains Dairy has branded itself as the hometown dairy, which means local freshness and community involvement. To reinforce that […]

International International Frozen Food Assn. 2000 Corporate Ridge, Ste. 1000 McLean, Va. 22102 (703) 821-0770 Fax: (703) 821-1350 Web site: www.affi.com Food Distributors International 201 Park Washington Court Falls Church, […]

Young adults possess incredible purchasing power. And dairy processors have discovered the value of putting a sizeable portion of their budgets up against this demanding, and often finicky, demographic. There [...]

The article evaluates several products including Chemical Cap Sanitizer from Fogg Filler Co., Manual Shut-off Valve from Plast-O-Matic Valves Inc., and the Wahl RM116 Micro-Ohmmeter Low Resistance Tester from Palmer Wahl Instrumentation Group.

The article reports on issues related to food safety in the U.S. A report from the Food Marketing Institute (FMI) revealed that 66 percent of consumers noted that the food they buy is safe while 38 percent said that they have stopped buying certain items due to foodborne illness outbreaks. The Centers for Disease Control and Prevention (CDC) reports that contaminated food accounts for 5,000 deaths and 76 million illnesses annually.

The article reports on the effort of dairy formulators to reduce sugar and calorie content of dairy foods in the U.S. It is stated that meeting the demand to cut calories and sugar is a complex task since sugar adds sweetness, functionality and taste. It is claimed that processors can tap a supplier lineup that develops new sweetener offerings, systems and custom formulation expertise. Moreover, the use of alternatives can be applied to support the health and wellness trend in the industry.

The article discusses the new cultures and improved processes created for cheese and other dairy products that also improve overall cheese quality and production costs in the U.S. Dairy scientists combine cheeses with probiotics or create low-fat and non-fat cheeses with delicious taste and texture. Peggy Steele, from Danisco Cultures said that the latest generation of cultures features higher concentration, functional activity, proven health benefits which had reduced costs to processors.

The article offers news briefs related to food and beverage industry in the U.S. A study reveals that a lack of market research is the most frequent mentioned reason for unsuccessful launch in marketing. Production of new products in the country in 2006 was determined to reach 182,000 primarily focusing on mind, body and general good health. For the 7th Annual New Product Development Report of Stagnito Publishing Co., 500 food and beverage processors completed questionnaires are displayed.

The article discusses the use of sweetener alternatives to reduce sugar content in food products in the food industry in the U.S. The trend of shifting towards light-labeled food products has increased because consumers are seeking for products that offer lowered sugar content. Manufacturers have tried to develop ways on how to reduce sugar content in food without affecting its taste. However, concerns on the possible effects of these alternatives on food taste and texture have been considered.

The article reports on the acceptance and growing popularity of probiotics in dairy products in the U.S. One of the reasons for increasing popularity of probiotics is that although consumers may not know the accurate definition of a probiotic culture, they are learning that certain bacteria are good for them.

A list of national, international, regional and state associations catering to dairy processors in the U.S., including their addresses and telephone numbers, is presented. Among these associations are the following: International Association for Food Protection, International Association of Food Industry Suppliers, American Dairy Products Institute, North American Blueberry Council, and California Dairy Research Foundation.

The article reports on co-branding in food products. The author claims that this type of marketing strategy continues to play an important role in building product or brand awareness,boosting sales and improving profitability. She cites various examples from Dreyer's partnership with Godiva and Starbucks, Ciao Bella Gelato Co. with NBC TV and Wells' Dairy Inc. with Weight Watchers, among others.

Focuses on the art and science of cheese production in the U.S. Effects of the industrialization of food processing on cheese making; Selection of enzymes and cultures for the final cheese product; Development of the use of enzymes and adjunct cultures in cheese making.

Presents a company profile of dairy processors in the U.S. and Colombia. Standards of Smith Dairy Products Co. for processing fluid milk, ice cream and cultured products; Company history of Super Store Industries; Marketing strategies of AlquerÍa Dairy.

Presents a company profile of Quality Chekd Dairies Inc., a Cincinnati, Ohio-based dairy processor. Company history; Marketing strategy; Executive management; Company operations. INSETS: AN IDEA WHOSE TIME HAD COME;QUALITY WORLD;QUALITY CHEKD AWARDS;GOLDEN SAVINGS

This article reports on developments related to the field of dairy products suppliers. The 2005 version of the popular Nelson-Jameson Buyers Guide includes new products for food processing facilities in a new easier-to-use format. Over 10,000 products are included in the catalog, along with detailed write-ups, expert tips and clear definitions designed to make sourcing supplies easier. Remco Products' new Mega Scoop is available in both hand-held and dipper versions. The unique FDA-approved scoop features a 1-gallon capacity and a sturdy, comfortable grip.

Examines technological innovations at the dairy products industry in the United States. Dairy processing technology; Benefits of increased technology; Automation of mix processing.

Features Leprino Foods Co., a Denver, Colorado-based food processor company. Business history; Marketing strategy; Management scheme. INSETS: MODEST Proposal;FAMILY Business;Leprino's Product Mix.

Focuses on the initiatives undertaken by the dairy products industry to address concerns on obesity and proper nutrition in the U.S. Production of formulation and concepts that maximize weight-loss positioning; Collaboration with schools to develop programs on educating children on the benefits of milk and dairy; Commitment of the sector to fund and provide research on milk and dairy. INSETS: OVERWEIGHT OR OBESE?;OBESITY FAST STATS;DAIRY COUNCIL OF CALIFORNIA;DRINK MILK, LOSE WEIGHT

Focuses on whey-processing technologies and applications for the cheese ingredient. Characteristics of whey; Major categories of whey in the United States Creation of a whey product suitable for use in food, beverage and other applications. INSETS: Finding the Whey;Another Whey.

Features several food processing equipment for use in the U.S. dairy industry in 2004. Shrink bundler; Rotary impingement tank cleaners; Lab scale homogenizers.

Discusses the opening in early 2003 of 3-A Sanitary Standards Inc., a new organization based in McLean, Virginia, that made official changes to the 3-A program on standards and practices for equipment used in the U.S. dairy industry. Historical perspective on the 3-A standards program; Analysis of pertinent topics and relevant issues; Implications on the dairy industry.

Focuses on the performance of CoolBrands International in the dairy products market. Revenue of the company for 2003; Introduction of Atkins® Endulge™ superpremium pints and novelties; Market share of the company in the dairy products sector.

Reports on the outlook of the top 10 food companies in the United States. Dean Foods Co.; Kraft Foods North America Inc.; Land O'Lakes Inc.; Kroger Co.

Reports on the increase of overall global demand for United States dairy products. Opportunities in dairy trade; Issue of price in dairy products; Reasons for the increase of demands in dairy products.

Lists the top 100 dairy processors in the United States in 2002. Dean Dairy Group; Kraft Foods North America Inc.; Kroger Co.

Reports on the increase of manufacturing capacity of the processing plant of Sorrento Lactalis Inc. in Idaho. Effort toward the attainment of increase production; Expansion of the Italian cheesemaking market in the country; Operation of the food processing industry.

Presents news briefs related to the food processing industry in the United States, as of September 1, 2000. Burkert Contromatic Corp.'s receipt of an award for its process control valve systems; Walker Equipment's receipt of government approval for the use of its horizontal agitator for dairy silos and storage tanks; Tri-Clover's consulting and technical services for food processing plants.

Focuses on the International Food Technologists sessions regarding the importance of milk in daily diet in Dallas, Texas. Vitamins needed for the absorption of calcium and prevention of osteoporosis; Discussion on the risk factors for low bone mass in adolescent girls; Role of lipids and phytochemicals in bone health.

Reports on United States dairy processors' formation of record-level strategic alliances to do better business in light of food industry consolidation. Distribution and processing savings from partnership arrangements; Benefits of alliances for small and larger processors; Joint venture of M&M/Mars, a division of Mars Inc., and Dreyer's Grand Ice Cream Inc.; Niche entries; Case of Horizon Organic Dairy.

Reports on various aspects related to the use of high technology by the dairy industry in the United States. Use of wireless systems and equipment by trucking firms in goods distribution; Voice activation; Partnership between dairy processors and technology firms; Installation of on-board computers in trucks to monitor driver and vehicle performance. INSETS: SAFETY First;FILL 'Er Up.

Reports on food industry responses to diet trends in the United States. Market for low-calorie and low-fat food products; Improvement of milk formulations; Product improvements; Fat replacers in some dairy products; Consumers' return to indulgence. INSETS: R&D news;Technically speaking;The microbiology test market;Opportunities from IFT

Presents a guide to dairy equipment distributors in the United States, compiled by the Food Industry Suppliers Association. Address; Contact number; Fax number; Electronic mail address; Web site.

Provides specific dairy product suppliers' listings by product categories. Processing and packaging equipment; Packaging materials and containers; Instrumentation, computers and controls.

Provides details about dairy products suppliers in the United States.

Presents list of food and dairy exhibitors in the 1997 Worldwide Food Expo by category. Ingredients; Instrumentation, computers and controls; Packaging equipment and materials.

Presents a list of the 1997 Worldwide Food Expo Exhibitors as of August 21, 1997 by product and service categories.

The Association of Food Industries (AFI) marked its 100th anniversary with a gala celebration July 8 at the Roosevelt Hotel, N.Y. AFI, with approximately 1,000 member companies worldwide today, was […]

As part of its Sensible Solution marketing initiative this year, Northfield, Ill.-based Kraft Foods Inc., is phasing out advertising for certain products in media primarily aimed at children ages 6 […]

The article focuses on the strategic marketing efforts of dairy product makers in the U.S. to increase the global demand for dairy products. During 2006, the rapid and significant changes in the global market have enabled dairy manufacturers in the country to become more prominent in many parts of the world, in both established and emerging markets. Tom Suber, president of the U.S. Dairy Export Council (USDEC), stated that the demand was increasing especially in countries like China. INSET: THE NEGOTIATING TABLE.

The article focuses on how freezer technology greatly helps manufacturers of frozen dairy products. Today's freezers are designed to be more automated, accurate and consistent, low maintenance and durable. Such advances have a big impact on the quality of products like frozen dairy products of which taste and appearance can be affected. A new freezing system developed is WCB Ice Cream's CREAM freezer which features continuous product circulation.

The article discusses the packaging trend of dairy products in the U.S. and how applications helped in producing ergonomically friendly containers. Such trend is a move toward lighter, smaller portable containers while other trends include extended product life and shelf stability. According to Richard Smith, commercial director of Uniloy Milacron Inc, consumers want packaging that is easy to handle and pour while processors are looking for shelf life like aseptic containers.

The article discusses the continuous expansion of organic dairy into different forms of product categories across the U.S. According to Barbara Haumann, press secretary for the Organic Trade Association (OTA), fruit and vegetables are the leading ones in all categories of organic which followed by dairy. Consumers are now more concerned with health and wellness which result to the growth of organic products according to Karen Peckham from International Dairy Deli Bakery Association (IDDBA).

The article offers news briefs related to the food industry in the U.S. The International Dairy Foods Association (IDFA) praised the House Agriculture Committee leaders for releasing a draft that will benefit both producers and processors. Farm milk prices have reached their highest levels in three years as released by the Bureau of Labor Statistics. Bravo Brands Inc. had applied a restructuring plan that terminated 34 of its 62 employees, thus reducing payroll expenses by 50 percent.

The article looks at technologies and processing methods to achieve the proper texture in dairy formulation. According to the article, the particular combinations or levels used in stabilizer and hydrocolloid ingredients have changed to accommodate other components appearing in new products. Sensory attributes related to texturizer systems such as viscosity and emulsion dictate the selection of proper texture ingredients.

The article reports developments in the food industry in the U.S. MeadWestvaco Corp. has launched its Pack Center, a multiple packaging consulting, design, testing and fulfillment service. The finalists for the third annual Gold Medal IPM Partner Awards has been announced by the Orkin Commercial Services company and the IPM Institute of North America. Moreover, the release of the "2006 State of the Industry Report" has been announced by the Flexible Packaging Association.

The article focuses on the importance of creating and maintaining a brand in the food manufacturing business in the U.S. Most products have some kind of brand identity. A brand is widely known in the marketplace acquires brand recognition, carrying with it a certain reputation of quality. With the help of marketing, manufacturers learned to associate other kinds of brand values.

Focuses on the emergence of natural cheese as a major product of food processors in the U.S. Increase in the consumption of natural cheese; Popularity of the product among dieters; Top ten natural cheese brands in the country based on the total sales in supermarkets, drug stores and mass merchandisers.