Virginia Polytechnic Institute and State University |
|
||||
| Faculty:Susan Duncan, Dairy and Sensory
Evaluation
Expertise Areas: Dairy product processing and quality, sensory evaluation Phone:(540) 231-8675 Fax: (540) 231-9293 Email:duncans@vt.edu Bill Eigel, Food BiochemistryExpertise Areas: Laboratory quality control, lab analytical techniques (non-microbial) Phone: (540) 231-6877 Fax: (540) 231-9293 Email: weigel@vt.edu Joe Marcy: Food Processing Expertise Areas: Juice Processing, packaging and aseptics Phone:(540) 231-7850 Fax: (540) 231-9293 Email: jmarcy@vt.edu Merle
Pierson:
Food Microbiology Expertise
Areas: HACCP,
Dairy microbiology, Regulatory Phone: (540) 231-8641 Fax:
(540) 231-9293 Email:
piersonm@vt.edu Sean
O’Keefe:
Food Chemistry Expertise
Areas: Product
Development Phone:
(540) 231-2075 Fax:
(540) 231-9293
Susan Sumner: Food Safety Expertise Areas: Dairy microbiology, food safety, lactic acid bacteria, shelf-life and HACCP Phone: (540) 231-5280 Fax: (540) 231-9293 Email:sumners@vt.edu Dairy Staff: Walter Hartman: Dairy Plant Manager whartman@vt.edu Kim Waterman: Dairy Chemistry kwater@vt.edu Joell Eifert: Microbiology joeifert@vt.edu
|
UPDATES AT VIRGINIA TECH Spring/Summer Golf Outing Reminder The annual golf outing hosted by the VA Dairy Technology Society will be held on Wednesday, June 22 nd at the Laurel Ridge Golf Club in Palmyra , VA. Take I-64 to exit #136 and follow US Route 15 south for 7 miles. The course is on the right. There will be a shotgun start at 1:00 pm. Following the tournament, there will be a social at 5:30 pm and at 6:15, dinner will be provided by Mulligan's Restaurant at Laurel Ridge . If you would like to participate, contact Scott Valentine (phone: 410-627-4170; fax: 434-591-1252) or Grey Sherrill (phone: 804-337-0130; fax: 804-353-8866). Profits will be used to support scholarships for students interested in food science programs at VA Tech. Food Science Graduate Student Wins Award Ritesh Mahna, a Ph.D. candidate in VA Tech's Dept. of Food Science, won the Italian Packaging Awards Paper Writing Competition for 2005. The Italian Trade Commission, along with the Italian Association of Automatic Packing and Packaging Machinery Manufacturers and the Institute of Packaging Professionals sponsor the contest each year. For winning the contest, Ritesh received an all expenses paid trip to Italy to experience, first hand, the innovation and quality of Italian packaging technology. He will visit leading Italian manufacturers of packaging machinery and equipment. Congratulations Ritesh! Annual Dairy Quality Control Conference The 19 th Annual Dairy Quality Control Conference will be held on Tuesday, September 13, 2005 at VA Tech's Alphin-Stuart Livestock Complex. Topics will include dairy/juice tanker sanitation, dairy products as functional foods, student internship opportunities and current research important to the dairy industry. Mark your calendars now and plan to attend! HOT TOPICS AND DAIRY ISSUES
Bright Future for Cultured Dairy Foods Many cultured dairy products are growing at rates never experienced before. According to a new report from Packaged Facts, the 2004 $9.4 billion market was up 8.1% from $8.7 billion in 2003. Projected sales will grow to $15.5 billion by 2009. Addition of probiotic bacteria, fiber, vitamins, minerals and other healthful ingredients is enhancing perceived healthiness of refrigerated cultured dairy products. Europe and Japan have long used probiotics to formulate “intestinal health” drinks packaged in tiny little bottles, creating a multi-million dollar market. Americans have been slow to embrace these beverages, but the success of drinkable yogurts and yogurt smoothies is driving the development of other probiotic-containing cultured dairy products. Sales of non-drinkable yogurts (single-serve cups, multi-pack cups and tubes) reached $4.7 billion in 2004 and accounted for the largest share of cultured dairy product sales. Because of their convenience and availability, growth of yogurt multi-packs has recently been outpacing single cups in the non-drinkable yogurt category. Drinkable yogurts and yogurt-based drinks are taking off because of their portability. In today's marketplace, success depends on the product's ability to be consumed on-the-run. Sales of probiotic shots are expected to grow at a compound annual growth rate of 97.4% during the 2005-2009 period. Until recently, unless you were from Western Europe or Japan , or a health food store enthusiast, it was highly unlikely that you knew about probiotic shots. In the last year, The Dannon Co. has successfully expanded distribution of its probiotic shot DanActive TM into select mainstream grocery stores. The company has also added new flavors and been much more aggressive in the product line's marketing. A website and instructions promote the shot's benefits: Helping the body resist fatigue, reducing stress and avoiding intestinal embalances. It helps the body build immunity so it functions effectively and efficiently. Educating consumers about the benefits of consuming probiotics in dairy foods is critical to the success of these products. It's also important that manufacturers offer consumers products that provide solutions to overcoming the current obesity epidemic. That is, lowering calories and increasing nutrient density. Consumers are more concerned about sugar in their diet than they have ever been. In response, “less sugar”, “low sugar” and “no sugar added” phrases have been popping up on many of the new cultured dairy products that target carbohydrate conscious consumers. HP Hood's Carb Countdown TM yogurt contains 80% less sugar than regular lowfat yogurt. After a decade or so of the industry trying to rid cottage cheese of its “diet food” image, dieting trends of the past few years have put cottage cheese back in the dieting spotlight. Atkins ® and South Beach Diet TM followers are encouraged to consume this naturally high protein dairy product. Some marketers actively promote the carb-friendly nature of cottage cheese while other marketers are appealing to consumers by adding flavors such as Garden Vegetable, Black Pepper & Herbs, Chive and Toasted Onion, Peaches, and Pineapple. The increasing popularity of whole grains has consumers seeking out bagels and bialys, which means a renewed interest in cream cheese as a topper. And the popularity of dairy dips continues to grow thanks to more healthful and flavorful creations. French onion is still popular but consumers will splurge on dips with new flavors, such as Southwestern French Onion Dip (with chipotle peppers). There's a lot of room for growth in the cultured dairy product market in the United States . The continuing increase in the Hispanic population is a major factor in growth of certain cultured products like drinkable yogurts, yogurt smoothies and sour cream.
|
||||
Issue 76 Food Science & Technology June 2005
