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- Culture Drives ISO Registration
- From the executive summary: ‘ISO registration is among the most desirable accomplishments a company can pursue. Adopting ISO registration improves internal processes and reduces operational costs resulting in increased sales and market share. Companies from manufacturing, telecommunications, oil, chemical, utilities, and pharmaceuticals seek ISO registration. However, there are also certain...
- White papers 2004-06-01
- What's New in Cheese Technology
- Cheese making has been around for at least 4,000 years. And today, people love cheese more than ever. Surveys show that cheese is now consumed in 98% of U.S. households and that 83% of restaurants have cheese on the menu. A research sponsored and funded by America's dairy farmers is...
- White papers 2004-08-31
- Cheese Trends Spring 2004: Cheese - A Natural
- According to the most recent data from USDA Economic Research Service, per capita consumption of natural cheese increased almost 2% from 2001 to 2002. More impressively, during the last quarter of the 20th century, when fluid milk consumption was rapidly declining, cheese consumption continued to grow. This article summarizes that...
- White papers 2004-03-23
- Cottage Cheese Indoors
- In cheese making anyway, keeping a lid on cheese vats can bring higher levels of process control, lower risk of contamination, higher efficiencies, and a more consistent product and automated clean up. And while closed vats have been standard equipment for natural cheese makers for years, cottage cheese makers have...
- White papers 2004-01-19
- Cheese Woes
- Once the stalwart of dairy, the cheese category has hit some more trying times. If it isn't shredded it just is not doing much. The growth in natural cheese is still there, but the pace has slowed considerably. So what's a cheese maker to do? Well one logical step has...
- White papers 2003-09-01
- Innovations in Cheese Keep Coming
- Recognizing that the United States is no longer the Great American Melting Pot, and that the Hispanic consumer segment is the fastest-growing ethnic group in the United States, added a Hispanic-oriented flavor to its popular Alouette spread able cheese line. New Alouette Cilantro Lime captures a taste trend that is...
- White papers 2004-08-31
- Fiber's Fit With Dairy
- Dairy products are not the first thing that come to consumers' minds when they think of fiber-rich foods. However, just as consumers have come to believe that products such as orange juice and waffles can be good sources of calcium, they are accepting the fact that a cup of yogurt...
- White papers 2004-02-17
- Cheese Making Highlights
- California, not only is one of the country's largest cheese producers, it also is home to a rapidly growing farmstead cheese movement that is emerging as a leading force in the country's specialty cheese industry. While only a tiny percentage of the approximate 1.6 billion lbs of cow's milk cheese...
- White papers 2003-08-01
- Whey Proteins in Dairy Foods
- With the growing popularity of dairy beverages and smoothie-type drinks among busy, active, health-conscious consumers, as well as increasing interest by the general population in high-protein, low-carbohydrate diets, and many dairy foods manufacturers are looking for ways to boost the protein levels of foods such as yogurt, dairy beverages and...
- White papers 2003-08-29
- Trends in Lab Equipment
- Dairy labs also are facing stricter government health and safety regulations. Product specifications are tighter as consumers place a higher value on taste, consistency, and appearance. Milk producers want clean, bacteria-free milk for long shelf life. And pricing pressures, coupled with the need to meet profit expectations, make cost reduction...
- White papers 2003-08-29
- Milk Sales Slipping, But
- There are a number of indications that the fight against milk attrition is being won, the most notable being studies that point to growing consumption among teens. Yet this article shows that the market data continue to show that milk sales are shrinking, at least in the core channels. With...
- White papers 2003-09-01
- Cultured Dairy - It's Alive
- There's no doubt about it; cultured dairy is the rising star of the industry. That's great news for the health conscious, and for those processors who are seizing the opportunity. Just look at the quarterly figures. In the food, drug, and mass merchandiser channels, yogurt and yogurt drinks have shown...
- White papers 2003-09-01
- A New Option to Reduce Fat in Frozen Desserts
- In the United States, the fat used in the formulation of ice cream is almost exclusively milk fat. Ingredients traditionally used to replace milk fat, and thus reduce fat content, often are expensive, mask dairy's inherent creamy flavor or can add undesirable flavor. Some are also chemically modified and not...
- White papers 2003-09-01
- Why Not Functional Yogurt
- The functional dairy category ranks a distant fifth. It is dominated by products that contain probiotic bacteria and those fortified with calcium and vitamins. These ingredients are considered to be relatively low cost and easiest to sell in the conservative U.S. dairy industry, which happens to be more regulated than...
- White papers 2003-09-01
- A Natural Fit for Nutritional Beverages
- Milk performs as a base or an ingredient in drinks targeted to nutrition-seeking consumers. Old-timers in the milk industry will say that milk, all by itself, is a nutritional beverage. It doesn't need to be boosted, fortified or further processed to be positioned in the functional foods category, they'll argue....
- White papers 2003-09-01
- Data Warehouses Integrate Supply Chains
- What is the one thing without which a world-class supply chain cannot exist? Accurate data. But that's easier said than deployed. Compliance requirements such as Sarbanes-Oxley, supply chain optimization needs and continued integration of enterprise applications to improve business performance. Mergers and acquisitions, which require companies to consolidate internal data...
- White papers 2006-02-01
- Cheese - Friendly Trends
- Name just about any food trend and there is some flavor, form or variety of cheese that complements it, which likely explains why per capita consumption is at an all-time high - 30.8lbs in 2003. Hopefully the customer is making and marketing cheeses that have high consumer appeal. This article...
- White papers 2004-08-31
- Cheese Supplement: Cheese - It's What Consumers Want
- Independent research on behalf of Dairy Management Inc., Rosemont, Ill., revealed that when consumers were asked which food gift theyÆd like to receive, more Americans said they would rather receive cheese (19%) than candy (13%). This article discusses how AmericansÆ strong and growing appetite for cheese has them choosing cheese...
- White papers 2003-10-07
- Do Your Materials Measure Up?
- The quality bug has bitten the manufacturing sector. As a result, most organizations are gearing up to achieve the high quality standards in order to fulfill the expectations of customers. The productivity in the manufacturing sector largely depends on the materials being used. Hence, it is very important for the...
- White papers 2004-01-01
- Audit Your Auditor
- From the executive summary: ‘Auditors vary widely in individual experience and skills. Manufacturers need to be aware of the reality when selecting a registrar and an auditor. Today, there are far more registrars who are competing for fewer highly trained auditors. A competent auditor must be able to assess a...
- White papers 2003-04-01
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