SEPTEMBER 2024 vol. 125 no. 9
IN THIS ISSUE
DAIRY FOODS EXTRA
Dairy Foods in July had the opportunity to visit Ireland and several of its dairy processors, thanks to an invitation from Bord Bia, the Irish Dairy Board. Our visit lasted four days, with three spent traveling by bus throughout the country.
PACKAGING TECHNOLOGIES
Ongoing upgrades to labeling, shrink sleeve and printing technologies are enabling dairy processors to enhance the aesthetic appeal of products while displaying more information. Yet, leveraging the optimal equipment remains arduous.
INGREDIENT TECHNOLOGIES
In the dairy industry, inclusions commonly add color, taste and texture to premium ice cream — think chunks of cookie dough, swirls of caramel and slivers of nuts and cherries — and yogurt with its now popular “sidecar” packaging. Yet, the possibilities don’t end there.
OUTLOOK REPORT
About 7.5% of millennials and Gen Z have given up meat, while only 2.5% of Americans over the age of 50 consider themselves vegetarian, reports market research firm Statista. Market research analysts and experts note that dairy alternative milks, not to mention dairy-free creamers, cheese, vegan ice cream, and yogurt are experiencing mixed results.
PLANT OF THE YEAR
There are a lot of things HP Hood LLC’s Batavia, N.Y., plant could be honored for this year, including the many bells and whistles featured at the 458,000-square-foot plant. Its involvement in the Batavia community, its impressive automation and processing equipment, and the wide array of products it produces there, including dairy and non-dairy products, are definitely big reasons it was named Dairy Foods 2024 Plant of the Year.
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.
Kiid Coffee packs nutritional powerhouse; Crème de Liqueur expands frozen alcoholic custard distribution; Garelick Farms launches lactose-free milk.
Market Trends
Sales in several dairy alternative subcategories soured for the 52-week period ending June 16, according to new data provided by Chicago-based market research firm Circana.
"Let’s Talk Dairy" Podcast
Eric Garr, Regional Sales Manager, Food Safety, Checkweighing and Contaminant Detection Specialist at Fortress Technology Inc., joins Dairy Foods for Episode 45 of the Let’s Talk Dairy podcast. He discusses the role of artificial intelligence in metal detection and food protection.
OPERATIONS
Global Insights
If we’re just looking at volume, the export outlook for the second half of 2024 and early 2025 is generally steady, but that isn’t necessarily a bad thing, states Nate Donnay.
Washington Watch
While partisan congressional infighting appears to have delayed the passage of a new Farm Bill until next year, there is still time for Congress to take a small, but meaningful, step forward to help the dairy industry bring its products to market more efficiently, suggests IDFA’s J. David Carlin.
Equipment Showcase
We provide an in-depth look at detection and inspection systems.
INGREDIENTS/R&D
Health & Wellness
More than 90% of women and 97% of men do not meet recommended intakes for dietary fiber, according to the 2020-2025 Dietary Guidelines for Americans. Dairy does not naturally contain fiber, but many dairy foods are ideal delivery vehicles for added fiber, stresses Sharon Gerdes.
Culturally Speaking
A review of the product landscape for food and beverage product introductions over the past two years, containing cultured products as an ingredient, shows about 9,000 new products worldwide, reveals K.J. Burrington.
Tharp & Young on Ice Cream
Dairy processors are continually being asked how to be more innovative. Steve Young and Bill Sipple suspect the term may not have clear definition nor guidance. It’s not solely an ice cream product/process development concern nor historically “new news.” But they offer tons of great info any dairy processor can use.
Dairy & Nutrition
Emerging science is revealing new and exciting ways that dairy foods — milk, cheese and yogurt — are contributing to functional wellness benefits that are top of mind for consumers, says Dr. Katie Brown.
IFT Showcase
We take a look at some of the ingredients showcased during July’s IFT FIRST trade show in Chicago.
Ingredient Showcase
Dairy Foods takes a look at the latest cultures and enzymes.
