MAY 2025 vol. 126 no. 5
IN THIS ISSUE
Inside the pLant
Oftentimes, Inside the Plant features look in-depth at the processing of dairy products. This issue, we change up the story and look at the fascinating process of flavor formulation and recipes at Land O’Lakes’ Culinary Center.
Packaging TECHNOLOGIES
From the familiar milk jug to high-barrier yogurt cups, primary packaging is the first layer of containment that directly touches the product, making it essential for both functionality and safety.
Processing TECHNOLOGIES
Membrane filtration is a growing facet of dairy production, offering multiple advantages over traditional filtration methods. Membranes enable dairy producers to enhance production processes without heat filtration
INGREDIENT TECHNOLOGIES
The flavor gates are open wide and beckoning. While classic flavors like vanilla, chocolate, strawberry and coffee will forever anchor the category, flavors that spark curiosity, spicy-sweet flavors and floral, botanical and fruit profiles with a twist along with new “it” flavors like pistachio, matcha and lemon-blueberry are surging in popularity.
OUTLOOK REPORT
When it comes to ingredients, protein is one of the most important ingredients naturally found in dairy foods like milk, cheese, cottage cheese and yogurt. Yet, to capitalize on consumers’ obsession with protein, many dairy brands, along with food and beverage companies, are adding more protein to bars, yogurts, ready-to-drink (RTD) shakes and smoothies, sports nutrition drinks/powders and new products.
PROCESSOR PROFILE
Immediately upon walking into Land O’Lakes Inc.’s headquarters, the first thing one might notice is the family-friendly atmosphere. Right as we walked past the security gate, a daycare center and fitness center are easily noticeable. What followed that walk was a visit to a conference room where there was plenty of wonderful Midwestern hospitality at the facility.
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.
Borden brings the heat with Flavor Sensations sliced cheese; siggi’s Protein Packs pack the protein; with lower sugar, Creamy Refreshers from Califia Farms are available in four fruity flavors.
Market Trends
There is currently no stopping the growth of cottage cheese. Sales of the cultured dairy product reached $1.75 billion in dollar sales for the 52-week period ending Feb. 23, an 18% year-over-year (YoY) increase, according to Chicago-based market research firm Circana.
"Let’s Talk Dairy" Podcast
Becky Rasdall Vargas, senior vice president of trade and workforce policy at the International Dairy Foods Association, discusses “Tariffs and Supply Chain Challenges.”
OPERATIONS
3-A Today
The integration of hygienic design principles with smart technology is fundamentally transforming dairy processing facilities across the Americas, states Alexánder Maroto of Ecolab Latin America.
IDFA Rules and Regulations
IDFA is advocating for consistent date labels to enhance clarity and reduce waste. Learn why from Roberta Wagner, senior vice president of regulatory and scientific affairs, and Michelle Matto, MPH, RDN, associate vice president, regulatory affairs and nutrition, IDFA.
Equipment Showcase
We offer the latest cleaning and sanitation solutions for dairy processors.
INGREDIENTS/R&D
Health & Wellness
Several factors in the past 10-plus years have helped consumers rediscover their love for butter. Mary Wilcox takes a look back at these industry-changing moments, while also looking ahead at what is next for the cultured dairy product.
Culturally Speaking
If you are thinking about developing a new cultured product, then it’s important to revisit the FDA standards of identity (SOI), explains KJ Burrington.
Ingredient Showcase
Dairy Foods showcases the latest dairy and plant-based proteins.
