BNP Media

Displaying 1-9 of 9 results

  • White Papers // Jan 2010

    Clear Seas Finds Flooring Industry Continues To Grow

    The author surveyed 211 retailers and found the resilient floor category is changing its product mix. Resilient flooring sales rose to an average 15 sales per month - up one from 2009. Twenty-eight percent of respondents in the exclusive survey have annual resilient sales of $200,000 or more. The demand...

    Provided By BNP Media

  • White Papers // Aug 2004

    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...

    Provided By BNP Media

  • White Papers // Aug 2004

    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...

    Provided By BNP Media

  • White Papers // Jan 2004

    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...

    Provided By BNP Media

  • White Papers // Oct 2003

    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 they?d like to receive, more Americans said they would rather receive cheese (19%) than candy (13%). This article discusses how Americans? strong and growing appetite for cheese has them choosing cheese...

    Provided By BNP Media

  • White Papers // Sep 2003

    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...

    Provided By BNP Media

  • White Papers // Sep 2003

    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...

    Provided By BNP Media

  • White Papers // Sep 2003

    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....

    Provided By BNP Media

  • White Papers // Aug 2003

    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...

    Provided By BNP Media

  • White Papers // Oct 2003

    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 they?d like to receive, more Americans said they would rather receive cheese (19%) than candy (13%). This article discusses how Americans? strong and growing appetite for cheese has them choosing cheese...

    Provided By BNP Media

  • White Papers // Aug 2004

    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...

    Provided By BNP Media

  • White Papers // Jan 2004

    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...

    Provided By BNP Media

  • White Papers // Sep 2003

    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...

    Provided By BNP Media

  • White Papers // Aug 2004

    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...

    Provided By BNP Media

  • White Papers // Aug 2003

    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...

    Provided By BNP Media

  • White Papers // Sep 2003

    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...

    Provided By BNP Media

  • White Papers // Sep 2003

    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....

    Provided By BNP Media

  • White Papers // Jan 2010

    Clear Seas Finds Flooring Industry Continues To Grow

    The author surveyed 211 retailers and found the resilient floor category is changing its product mix. Resilient flooring sales rose to an average 15 sales per month - up one from 2009. Twenty-eight percent of respondents in the exclusive survey have annual resilient sales of $200,000 or more. The demand...

    Provided By BNP Media