Industry News & Events from HART
Shelf-stable cheese snacks, chemical-free separation and more efficient pigging characterize process improvements in dairy. Whether it’s new-to-the-world products or systems to reduce waste and improve purity, product innovation and process advancements are alive and well in North America’s dairy sector. A case in point is Gay Lea Foods Inc., Canada’s largest dairy cooperative, where R&D scientists are taking a deep breath after intensive development work last year that culminated in the introduction of three distinct products: dehydrated cheese, curdless cottage cheese and coconut whipped cream. Nothing But Cheese, marketed under the dairy’s Ivanhoe label, strikes clean label and healthy snacking notes, though a shelf-stable cheese with almost all water removed is a concept that most consumers have difficulty wrapping their heads around. In-store sampling was used extensively during the rollout. Two varieties—Monterey jack and cheddar—are produced at the coop’s plant in Madoc, Ontario, where a 100 kW version of EnWave Corp.’s dehydration system that applies microwaves under vacuum was commissioned this summer. A year-long development process from bench top to pilot to industrial-scale production preceded […]
In food packaging, vegetables, fruits and cheese need aeration to stay fresh ensuring a reduction in food waste, longer shelf life, and convenience of use. There are currently several studies being conducted related to the various materials that can be used for food packaging. A Growing Market The global market for breathable films is estimated to reach $3.21bn by 2021, registering a CAGR of 7.5%, between 2016 and 2021, according to MarketsandMarkets research firm. The figure was $2.10bn in 2015. Read the full story here: DairyReporter.com
MADISON, Wis. — A panel of international experts convened Thursday at the 50th annual World Dairy Expo to discuss the unprecedented, complex mix of challenges and opportunities facing dairy industries around the world. The Global Dairy Symposium The Global Dairy Symposium — hosted by the Wisconsin Department of Agriculture, Trade and Consumer Protection in collaboration with the University of Wisconsin-River Falls — featured presentations from Sharon Sydow, senior economist with USDA’s Office of the Chief Economist; Thomas Bailey, executive director and senior analyst at the Food & Agribusiness Research and Advisory Group of Rabobank; and Robert M. Erhard, agricultural material specialist, dairy, for Nestlé. U.S. Dairy Export Council President Tom Suber moderated a panel discussion during the session. Bailey provided an overview of the global dairy market. He notes that six of the seven major dairy exporting regions are seeing their milk supply contract. The exception is the United States, which still has a growing milk supply. Bailey notes that U.S. milk production is projected to continue to grow through the next 18 months as […]
Recently, HART participated in providing content for a training course for FDA/State inspectors with the Department of Human Resource Development (DHRD). Featured Equipment The HART Design & Manufacturing Casting Equipment is being featured in the Process Cheese module of the Aseptic Processing Course at DHRD. The online training course was developed by JoAnna Foegeding from the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University.
Almost everyone who is reading this checks the weather at night before going to bed and then again first thing in the morning. You ask yourself will it be raining or will it be sunny? Will it be cold or maybe hot? But if you are a wheel of cheese, one of the things you really want to know is the dew point. Why, you ask, would a piece of cheese want to know what the dew point is? Let me explain. Water Activity There is a unit of measure in food science called water activity. The value of water activity is the partial vapor pressure of the wheel of cheese. But before understanding water activity we need to understand vapor pressure. A simple example is when you heat up a pot of water, you increase the vapor pressure of the water in the pot. When the vapor pressure of the water in the pot becomes greater than the vapor pressure of the water in the air, water vapor moves from the pot (evaporates) which […]
Washington has stepped in to tackle America’s cheese mountain with the Federal government buying 11 million pounds of the surplus. It has cost the American taxpayer $20 million (£15 million), the US Department of Agriculture said. The cheese will be distributed to food banks across the country. There are several reasons for the cheese mountain in the US. Farmers had boosted production when they were getting record prices. But thanks to the strength of the dollar, demand has slumped, creating a huge cheese surplus which has reached a 30-year high. Cheese, a Source of Tension Cheese has been a source of tension between the United States and the EU, with Washington and Brussels at odds over American demands to sell US-made cheeses labeled as parmesan, gorgonzola, brie and other traditional brands to the Far East. “We understand that the nation’s dairy producers are experiencing challenges due to market conditions and that food banks continue to see strong demand for assistance,” Tom Vilsack, the Agriculture Secretary, said. According to official figures dairy farmers have seen their […]
Much of the plastic packaging we see in the grocery store can be recycled, from egg containers, to milk jugs, to butter tubs. But what about that thin plastic film stretched around wedges of manchego in the cheese bin or the 16-ounce rib-eye in the chiller case? It turns out that kind of plastic is tougher to recycle and might even be adding harmful chemicals to your food. Oh, and it’s not even good at doing what it’s supposed to do: prevent food spoilage. Luckily, researchers are investigating alternative forms of food packaging—the kind you can eat. U.S. Department of Agriculture researchers have discovered that a milk protein called casein can be used to develop an edible, biodegradable packaging film. The casein-based film is up to 500 times better than plastic at keeping oxygen away from food because proteins form a tighter network when they polymerize, the researchers found. It’s also more effective than current edible packaging materials made from starch and protects food products that are sensitive to light. “Everything is in smaller and smaller packaging, which is great for grabbing for lunch, for school, but then it generates […]
Date: August 19 – 21 Location: PWTC EXPO, Guangzhou, Guangdong Province, China Booth: A67-A68 The 2016 China Dairy Industry Association Annual Conference & Expo, organized by the China Dairy Industry Association (CDIA), is a key event and the most focused event for the dairy industry in China. The theme of this event this year is “Connecting and developing with the global dairy industry”. HART at CDIA HART Design & Manufacturing has been making superior quality cheese processing and packaging equipment since 1975. We have become a global leader in the design and construction of standard, specialty and proprietary stainless steel equipment for use in the food and dairy industry. HART is proud to be attending the 2016 CDIA Annual Conference & Dairy Technology Exposition. During the expo, we will be sharing a booth with German engineering company, Rieckerman. Visit booth A67-A68 to talk with Dennis Adelmeyer, our Director of Sales, or visit our website at www.hartdesign.com to further learn about the types of standard, specialty, and proprietary stainless steel equipment that we can design for our customers.
How are countries outside of the US progressing with their dairy and cheese exports? The USDA recently reported on the world’s cheese supply. We see some growth of milk production from the European Union, New Zealand cheese production has also continued to rise, and Russia’s cheese output is expected to hold steady. European Union (EU) milk producers, freed from quota constraints, grew their milk deliveries by nearly 6 percent in the January-April 2016 period (unadjusted for leap year), according to USDA’s semiannual “Dairy: World Markets and Trade” report released this month. The increases in milk output in some countries such as Ireland, Belgium and the Netherlands exceeded expectations and grew by 10-15 percent in the first quarter year-over-year, the report further notes. However, for the balance of this year, the pace of milk production is expected to slow significantly as the average weighed farmgate prices have dropped by approximately 13 percent from January through June 2016. While this will undoubtedly squeeze margins, EU dairy farmers operate under a complex regime where additional aid payments can to […]
After a product is suspected or confirmed to be mislabeled or to present a health hazard to consumers, recalls ensue. According to FDA records, in the month of June 2016, in one week period alone (June 2-June 8), there were 20 recalls — a number I find scary. The recent massive recalls of frozen foods produced by CRF Frozen Foods in Pasco, Washington, due to Listeria contamination led to the company closing its processing facility. In another recent instance, 10 million pounds of dry flour product produced by General Mills has been recalled due to the pathogenic bacteria, E. coli O121. Another massive Salmonella outbreak was linked to poultry, according to CDC. Because of these massive outbreaks and recalls due to Listeria, E. coli and Salmonella, FDA is undertaking an extensive mission to investigate and check various food production facilities and foods in order to protect the public. FDA and CDC have developed a system to track the genetic makeup of Listeria, E. coli and Salmonella. Once a food related outbreak is identified, they can […]