FEBRUARY 2025 vol. 126 no. 2
IN THIS ISSUE
Inside the pLant
For Dallas-based Kaurina’s Kulfi, winner of the 2012 Dairy Foods’ Product of the Year award, the manufacturing process of its frozen novelty pops and pints involves one significant change compared to traditional ice cream processors: the cooking process with the milk.
PACKAGING TECHNOLOGIES
The dairy industry continues to evolve in response to consumer preferences, technological innovations and sustainability. Among the critical elements driving this evolution is packaging, where both rigid and flexible options play critical roles.
INGREDIENT TECHNOLOGIES
The food inclusions market — split into chocolate chips and chunks, candy pieces, fruits and nuts, herbs, spices and even savory ingredients like cheese or bacon bits — is thriving based on demand for value-added food products and significantly wider application in dairy products, ice cream, frozen desserts, confectionary, baked products, and snacks and bars.
OUTLOOK REPORT
Cottage cheese and yogurt definitely are having their time in the sun. Both have achieved fantastic sales in the cultured dairy category, with cream cheese, kefir, refrigerated dips and sour cream all showing year-over-year sales growth, according to Chicago-based research firm Circana.
PROCESSOR PROFILE
Kaurina's Kulfi is doing everything it can to boost the profile of kulfi, a unique frozen novelty treat with Indian origins. We visited Dallas to check out its operations.
FEATURES
DAIRY FOODS EXTRA
With PROOF Hard Ice Cream currently expanding at a blazing pace, corporate executives acknowledge they will soon outgrow its 4,000-square-foot South Carolina plant.
EXPORTER OF THE YEAR
South Carolina is perhaps where the next great dairy segment has been born: alcohol-infused ice cream. At the forefront of the alcohol-infused ice cream movement is PROOF Hard Ice Cream, led by Jennifer Randall, co-founder and CEO, and Dirk Brown, co-founder and chairman, who founded the start-up in 2014.
FEATURES
DEPARTMENTS
Eat. Drink. Dairy.
Coffee mate brings vacay vibes inspired by “The White Lotus;” Mix-ins bring indulgence to Halo Top light ice cream; and Schuman Cheese Introduces new decadent dips for craveable snacking.
Market Trends
Overall, dairy milk sales had a positive 52-week period ending Dec. 1, according to Chicago-based market research firm Circana. The dairy milk category saw dollar sales rise by 2% year over year (YoY) to $17.1 billion, and eked out a 0.2% unit sales rise to 4.8 billion.
"Let’s Talk Dairy" Podcast
Jeff Falash, research and development manager for Neenah, Wis.-based NERCON, joins Dairy Foods for Episode 49 of the “Let’s Talk Dairy” podcast to discuss packaging trends.
OPERATIONS
3-A Today
The term Third-Party Verification (TPV) has a special meaning with respect to the application of 3-A Sanitary Standards for food processing equipment and the related voluntary 3-A Symbol authorization program, says Gabe Miller.
IDFA Rules and Regulations
In December, the 2025 Dietary Guidelines Advisory Committee (DGAC) issued its final scientific report to the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA) to inform the development of the 2025-2030 Dietary Guidelines for Americans (DGAs). Get IDFA’s take on this report from Roberta Wagner and Michelle Matto.
Equipment Showcase
We feature what’s new in mixers and blenders.
INGREDIENTS/R&D
Health & Wellness
The Global Burden of Disease Study by the World Health Organization in 2019 identified there were 7.32 billion incidents and 2.86 billion prevalent cases of digestive diseases around the world, resulting in 8 million deaths and 277 million disability-adjusted life years lost, states Mary Wilcox. Dairy products have long been important for nourishment of the body, but strides in research are uncovering the opportunities for dairy to also be a supporter of brain and digestive health.
Culturally Speaking
ADPI’s KJ Burrington presents the latest research on yogurt, including the popular high-protein varieties.
Tharp & Young
Consumer interest in “clean labels,” i.e., use of ingredients perceived to occur naturally in foods, has created a challenge to frozen dessert formulators, explain Bill Sipple and Steve Young. Key to understanding remains ice cream (and other frozen desserts) is the only food intended to be designed, formulated, made, and distributed with the full intent of being consumed frozen.
Ingredient Showcase
Dairy Foods offers the latest in functional ingredients and fiber.
