Stagnito Communications

Displaying 1-40 of 50 results

  • White Papers // Mar 2005

    Veryfine Products Plant Operations

    The paper reveals a packaging operation. The empty bottles come, stacked 12 high on pallets, separated by slip sheets. A ProPal XL depalletizer from Priority One Packaging Machinery feeds the bottles into an accumulation area, where conveyor belts that vary in speed push the bottles into single file (this is...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Multipacks Let Consumers Carry on and on

    Today's multipacks are doing for large bottles of liquid refreshment what the six-pack did for smaller-sized bottles and cans years ago. With the new carriers, consumers can buy several large containers or lots of little ones in easier-to-carry cartons and wraps, and manufacturers often have more merchandising space for retail...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Dual-Chamber Bottle Pours Memorable Hot Chocolate Drink

    This paper reveals about the blow-molded containers with full-body, shrink-sleeve labels that have invaded nearly every supermarket aisle. Their popularity loosely builds upon the principles of "bigger graphics are better" and "an ergonomic shape leads to a preferred physical package." The dual-chamber package dispenses chocolate syrup through an inverted closure...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Bottle Closure Influences Beverage Purchase Decision

    The use of a transparent vs. an opaque screw-cap closure significantly influences consumer preference for soft drink and bottled water brands. The study found that consumers prefer tinted, see-through closures to their opaque counterparts. The study involved 400 in-person intercept interviews with shoppers purchasing beverages at retail outlets. For the...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Hot-Fill Closures

    Various factors are driving the use of plastic containers and closures for hot-fill applications, including the continuing migration of beverages and other products from glass to plastic, the increasing use of single-serve sizes, and the proliferation of New Age beverages, juice drinks and other better-for-you beverages. The purpose of hot...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Swirled and Sprinkled

    Craving something a bit sweet and a bit salty? No problem. Have a yen for something drenched in rich chocolate and caramel, but without all the carbs? Coming right up. Today's ice cream inclusions ? from creamy caramel and fruity variegates to crunchy candies and cookies in myriad shapes ?...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Random Thoughts From a New Father

    Consumers are turning to Silk Chocolate for its taste: With a smooth, creamy texture and a healthy dose of real Dutch-process cocoa ? something missing from most chocolate milk brands ? many chocolate lovers are finding that Silk Soymilk makes the best-tasting chocolate drink around. Now, it's bad enough that...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Beyond Basic Nutrition

    Dairy products not only offer a profusion of functional ingredients, but also serve as an ideal base for other healthful ingredients. Dairy products are uniquely situated to compete in the functional foods market, providing a natural source of calcium, whey proteins, linoleic acids and numerous other functional ingredients. They also...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Tops in Their Class

    Nardone Bros. has established itself nationally, serving school districts and other institutional foodservice operators. Now it plans to diversify into new channels, broaden its line and expand operations. Even the most finicky kid cannot resist the aroma and taste of a hot slice of pizza coming fresh out of the...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Hot Times in Vegas

    Maybe all of the fear and loathing got the baking industry motivated. Despite the odds, IBIE came out a winner. Even the weather cooperated, for the most part. Temperatures ran in the cool 90s, rather than the 115?F range the week before when water-guzzling exhibitors were setting up for IBIE,...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Global Snack Food Industry Trends

    The snack food industry sector consists of establishments primarily engaged in the manufacturing of salted snacks such as potato chips, corn chips, tortilla chips, popped popcorn, pretzels and similar snacks and salted and roasted nuts and seeds. The snack food industry sector also includes consumer-ready packaged chocolate and non-chocolate candies,...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Does Pizza Need a Bigger Slice of Shelf? Manufacturers Say Product Innovation, Higher Quality Are Keeping Pizza Hot. They'd (Ahem) Like Some More Space, Please

    While some frozen pizzas are getting thinner, category sales are getting fatter. The growing popularity of thin crust, rising crust and brick-oven varieties helped push frozen pizza sales up 3.3% to $2.598 billion in supermarkets/drug stores/mass merchandisers (excluding Wal-Mart) in the 52 weeks ending Sept. 5, according to Information Resources,...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Don't Desert Desserts: With Low-Carb Back on a Reduced-SKU Regimen, Frozen Desserts Are Making a Comeback

    In this oh-so-fickle market of changing diets and dieters, dessert manufacturers have not felt the need to sugar coat the fact that their products are indeed, sugar-coated. Unlike many of their high-carb brethren, their low-carb versions have been very selective. The category suffered from the low-carb craze, and this was...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Private Label Beverages

    Often overlooked in favor of more widely recognized national brands, private label (PL) beverages, occupy an understated space on the shelf. This characterization is especially true when it comes to PL carbonated soft drinks, the single largest supermarket grocery category, chalking up 5 to 6 percent of typical grocery sales....

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Grippable, Gulpable and Clearly Unique?

    The article reveals briefly about the GoPouch, which is constructed of clear, multi-layer EVOH, a high-barrier material that allows a see-through view of the beverage inside. The ergonomic shape fits comfortably in the hand and is visually distinctive alongside traditional square-sided pouches currently on the shelf. The paper reveals that...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Creators Briefs

    The article reveals about the Neutral tasting, water-soluble Vitamin E TPGS which is suited for clear, fortified waters and other functional beverages. It can be formulated into beverages at up to 10 times the adult recommended daily allowance for vitamin E. Vitamin E TPGS is suitable for use in a...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Big Ideas for Little People

    The article reveals about the research which showed families with children have a stronger interest in nutrition than any other group. It seems obvious that at least part of the disconnect between interest and practice is convenience. The paper also reveals that new products contest picked nutritious dairy/juice-based kids drink...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Formulating Lower Carbohydrate Beverages

    Lower carbohydrate beverages face the challenges of maintaining body and mouth feel when solids are removed. Physical stability also becomes a concern as the removal of sugar and other solids may result in problems with sedimentation and separation control. FMC BioPolymer offers cellulose gel and carrageenan for their functionality as...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Soft Drink Report

    The paper reports that Soft drink companies labored to maintain positive results after a year wrought with job cuts, reorganization, school vending controversies and a bad rap in the fight against obesity in this country. But while soft drink consumption trends remain static in the country, product innovation gave the...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Nothing But Opportunities

    The folks at Wells' Dairy know ice cream isn't generally considered a health food, but faced with competition from other decadent treats while a nationwide obesity debate rages, the frozen segment really enjoys an enviable position. Consumers seem to agree, for that or other reasons. Total sales of Wells' 500-plus...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    The Big Chill: Wells' Dairy's South Ice Cream Plant Dominates the World of Frozen Dessert Production

    Wells' Dairy's South Ice Cream Plant dominates the world of frozen dessert production. Record-keepers at Wells' Dairy Inc. say it takes 75,000 cows to produce the milk needed every day by the company's three plants in Le Mars, Iowa. It's a cinch that most of that goes to the South...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    For the Health of It

    When New York City-based Beverage Marketing Corp. laid out its "Ten Trends Shaping Today's Beverage Industry" in March 2003, health and wellness took the top spot was the single most important driving force shaping today's beverage consumption. It seems only natural, then, that milk ? nature's original source of calcium...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Gut-Keepers of the Dairy Case: Dairy Products Make Excellent Delivery Vehicles for Probiotics

    In the ongoing war against bacteria, however, it is easy to forget that many species of these single-celled organisms actually are innocuous ? and some are even beneficial. In fact, billions and billions of bacteria call the human body home, and many of these perform duties essential to their physical...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    The Ice Cream Man Cometh

    Driven by market factors and consumer trends, processors strive to keep pace on sales of frozen treats. Talk about a churning process. The ice cream category has been cranking it out in all directions over the past year, a time that has been marked by fluctuations as well as innovations....

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Partners in Progress: Everything But the Milk - Stanpac's All-Inclusive Business Concept Helps Virginia Creamery Boost Profitability

    When Wirtz, Va.-based Homestead Creamery, a small, locally owned milk processing plant, needed to design a bottle for its regular milk offerings, Smithville, Ontario-based Stanpac Inc. answered the call with its refillable glass milk bottles and much, much more. Stanpac worked with them on the bottle design for their regular...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    High Hopes

    Granted, there are certain segments of the population who consume more cottage cheese than the rest. It's not unusual to find a small cup of the white stuff on a lunch tray at a nursing home, for example. Among the population at large, however, cottage cheese isn't exactly top of...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Surviving and Thriving: Despite New Diet Fads and Pricing Challenges, Cheese Remains a Consumer Favorite

    With household penetration somewhere around 98 percent and per capita consumption slightly more than 30 pounds, cheese holds a treasured spot in the American diet. From salads and casseroles to pasta, pizza, tacos and quesadillas, many favorite dishes rely on cheese for their unique taste, texture and appearance. Obviously, that's...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Cutting-Edge Containers

    It may be true that it is what's inside those counts, but what holds "it" is often equally as important. Packaging, ever so tied into product development and marketing, encompasses an increasing array of formats for today's diverse lineups of dairy products. In particular, bottles, jugs and cartons, which for...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    More Cheese, Please

    The paper reveals that the National Dairy Council is hoping to convince consumers to make cheese and other dairy products a larger part of a healthy diet. The council recently launched a major advertising campaign ? "Healthy Weight with Dairy" ? that touts the role of dairy in weight loss....

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    International Paper Tackles Packaging Challenge

    The demand for small, grippable, easy-to-open packaging is nothing new in retail circles. The countless beverage options in increasingly smaller sizes that exist on store shelves prove that convenience is paramount and tiny is in. Findings from a school milk pilot test performed by national dairy organizations during the past...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Low-Carb Living Puts Protein in the Spotlight

    Protein ingredients have been around for a long time, but thanks to the Atkins, South Beach and other low-carb diet crazes, this old stand-by is now a hot choice for beverages. "Consumer awareness of low-carb diets is through the roof, and the demand for high-protein beverages has really increased. Soy...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    2004 State of the Industry

    The past year has been challenging for many beverage categories, but overall, the industry has faired well. Soft drinks continue to be the largest beverage segment and have had perhaps the most difficult time of any beverage category. Soft drink companies have worked to maintain positive results during a time...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Savor the Flavor

    Beverage flavor selection is typically influenced by both technical and marketing considerations. Beverage-makers choose from three main flavor options: natural flavors, including red/dark fruit flavors like strawberry, and citrus flavors including lemon, lime, orange and grapefruit; artificial flavors, which mimic natural flavors but are created through artificial means; and natural-...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Have It Your Way: Sweeteners Offer New, Customized Beverage Options

    The beverage industry used to offer two product options: regular and diet. Sure, there were different flavors and some companies even tried different sweeteners, but the basic offerings were the same. This could be the year that changes all of that. Pushed along by consumers who know they should watch...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Rising Flavor Stars and More for 2004

    Beverage Industry's 2004 Flavor Survey shows sustained growth and several rising flavor stars in an environment where flavor prices are ? and are expected to remain ? steady. Beverage processors have increased their use of artificial flavors during the past 12 months. Last year, 32 percent of flavors were artificial;...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Around the Beverage Cooler: Ingredient Suppliers Discuss the Latest Industry Trends

    Tropical flavors and functional ingredients continue to drive beverage development, according to participants in Beverage Industry's ingredient supplier roundtable. Like many of us, these ingredient specialists have observed the trend toward low-carb as well as all manner of products designed to make the consumer healthier and live longer. In addition...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Juice-Makers Shift Focus

    The juice segment was bruised by the "low-carb" movement, which saw carb-conscious dieters shun juices in favor of lower sugar alternatives. Most major juice labels now have a line designed to appeal to low-carb dieters, but the low-carb bubble has burst. A large number of companies rushed products to market...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Labeling Options Offer Marketing, Production Advantages

    As technology has evolved, beverage labeling has been transformed from a commodity to a powerful marketing tool that provides differentiation in a crowded marketplace. More and more, the beverage industry is treating the label as an important part of the package, especially with new brands or products [companies are] trying...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Iron-Clad Innovation

    Pittsburgh Brewing Co. embarked on a historical mission to introduce Iron City beer in aluminum packaging. Working with Alcoa, provider of the aluminum, and CCL Container, Hermitage, Pa., producer of the bottles, Pittsburgh Brewing launched 12-ounce aluminum bottles in its 28-state distribution network. Introducing the new bottles into PBC's operations...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Ingredients and Marketing: Teamwork Results in New Products

    Looking at the myriad colors, flavors and nutrients beverages offer, it makes one wonder how new beverages formulations could exist with so many already available. It is true that beverage companies are notorious for coming up with wild ideas, spurred by consumers and made reality by ingredient companies. However, sometimes...

    Provided By Stagnito Communications

  • White Papers // Dec 2004

    Beverage Makers are Thirsty for Innovative Packages

    This article gives information about Beverage manufacturers stressing on their packaging. "Eat, drink and be merry" is a tall order for any beverage company these days. Fierce competition, new product introductions and over-crowded retail shelves make guaranteed profit margins less secure than ever before. The Snapple Beverage Group also made...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    For the Health of It

    When New York City-based Beverage Marketing Corp. laid out its "Ten Trends Shaping Today's Beverage Industry" in March 2003, health and wellness took the top spot was the single most important driving force shaping today's beverage consumption. It seems only natural, then, that milk ? nature's original source of calcium...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Gut-Keepers of the Dairy Case: Dairy Products Make Excellent Delivery Vehicles for Probiotics

    In the ongoing war against bacteria, however, it is easy to forget that many species of these single-celled organisms actually are innocuous ? and some are even beneficial. In fact, billions and billions of bacteria call the human body home, and many of these perform duties essential to their physical...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    The Ice Cream Man Cometh

    Driven by market factors and consumer trends, processors strive to keep pace on sales of frozen treats. Talk about a churning process. The ice cream category has been cranking it out in all directions over the past year, a time that has been marked by fluctuations as well as innovations....

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Partners in Progress: Everything But the Milk - Stanpac's All-Inclusive Business Concept Helps Virginia Creamery Boost Profitability

    When Wirtz, Va.-based Homestead Creamery, a small, locally owned milk processing plant, needed to design a bottle for its regular milk offerings, Smithville, Ontario-based Stanpac Inc. answered the call with its refillable glass milk bottles and much, much more. Stanpac worked with them on the bottle design for their regular...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    High Hopes

    Granted, there are certain segments of the population who consume more cottage cheese than the rest. It's not unusual to find a small cup of the white stuff on a lunch tray at a nursing home, for example. Among the population at large, however, cottage cheese isn't exactly top of...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Surviving and Thriving: Despite New Diet Fads and Pricing Challenges, Cheese Remains a Consumer Favorite

    With household penetration somewhere around 98 percent and per capita consumption slightly more than 30 pounds, cheese holds a treasured spot in the American diet. From salads and casseroles to pasta, pizza, tacos and quesadillas, many favorite dishes rely on cheese for their unique taste, texture and appearance. Obviously, that's...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Cutting-Edge Containers

    It may be true that it is what's inside those counts, but what holds "it" is often equally as important. Packaging, ever so tied into product development and marketing, encompasses an increasing array of formats for today's diverse lineups of dairy products. In particular, bottles, jugs and cartons, which for...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    More Cheese, Please

    The paper reveals that the National Dairy Council is hoping to convince consumers to make cheese and other dairy products a larger part of a healthy diet. The council recently launched a major advertising campaign ? "Healthy Weight with Dairy" ? that touts the role of dairy in weight loss....

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    International Paper Tackles Packaging Challenge

    The demand for small, grippable, easy-to-open packaging is nothing new in retail circles. The countless beverage options in increasingly smaller sizes that exist on store shelves prove that convenience is paramount and tiny is in. Findings from a school milk pilot test performed by national dairy organizations during the past...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Low-Carb Living Puts Protein in the Spotlight

    Protein ingredients have been around for a long time, but thanks to the Atkins, South Beach and other low-carb diet crazes, this old stand-by is now a hot choice for beverages. "Consumer awareness of low-carb diets is through the roof, and the demand for high-protein beverages has really increased. Soy...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    2004 State of the Industry

    The past year has been challenging for many beverage categories, but overall, the industry has faired well. Soft drinks continue to be the largest beverage segment and have had perhaps the most difficult time of any beverage category. Soft drink companies have worked to maintain positive results during a time...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Savor the Flavor

    Beverage flavor selection is typically influenced by both technical and marketing considerations. Beverage-makers choose from three main flavor options: natural flavors, including red/dark fruit flavors like strawberry, and citrus flavors including lemon, lime, orange and grapefruit; artificial flavors, which mimic natural flavors but are created through artificial means; and natural-...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Have It Your Way: Sweeteners Offer New, Customized Beverage Options

    The beverage industry used to offer two product options: regular and diet. Sure, there were different flavors and some companies even tried different sweeteners, but the basic offerings were the same. This could be the year that changes all of that. Pushed along by consumers who know they should watch...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Rising Flavor Stars and More for 2004

    Beverage Industry's 2004 Flavor Survey shows sustained growth and several rising flavor stars in an environment where flavor prices are ? and are expected to remain ? steady. Beverage processors have increased their use of artificial flavors during the past 12 months. Last year, 32 percent of flavors were artificial;...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Around the Beverage Cooler: Ingredient Suppliers Discuss the Latest Industry Trends

    Tropical flavors and functional ingredients continue to drive beverage development, according to participants in Beverage Industry's ingredient supplier roundtable. Like many of us, these ingredient specialists have observed the trend toward low-carb as well as all manner of products designed to make the consumer healthier and live longer. In addition...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Juice-Makers Shift Focus

    The juice segment was bruised by the "low-carb" movement, which saw carb-conscious dieters shun juices in favor of lower sugar alternatives. Most major juice labels now have a line designed to appeal to low-carb dieters, but the low-carb bubble has burst. A large number of companies rushed products to market...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Labeling Options Offer Marketing, Production Advantages

    As technology has evolved, beverage labeling has been transformed from a commodity to a powerful marketing tool that provides differentiation in a crowded marketplace. More and more, the beverage industry is treating the label as an important part of the package, especially with new brands or products [companies are] trying...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Iron-Clad Innovation

    Pittsburgh Brewing Co. embarked on a historical mission to introduce Iron City beer in aluminum packaging. Working with Alcoa, provider of the aluminum, and CCL Container, Hermitage, Pa., producer of the bottles, Pittsburgh Brewing launched 12-ounce aluminum bottles in its 28-state distribution network. Introducing the new bottles into PBC's operations...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Ingredients and Marketing: Teamwork Results in New Products

    Looking at the myriad colors, flavors and nutrients beverages offer, it makes one wonder how new beverages formulations could exist with so many already available. It is true that beverage companies are notorious for coming up with wild ideas, spurred by consumers and made reality by ingredient companies. However, sometimes...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Brau Beviale: Global Beverage Perspective

    The 2004 show offers a comprehensive range of products and services for beverage manufacturers from raw materials to technology, logistics and marketing, and it will provide valuable insight into the expanded European Union consumer base. The 25 states joining the union this year represent 450 million people with diverse product...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Wondrous Whey: Thanks to New Processing Technologies and Research Attesting to Its Health Benefits, Whey's Future Looks Bright

    Once deemed a bothersome ? and costly ? byproduct of cheese manufacturing, whey finally is enjoying some well-deserved respect. In reality, few other food ingredients can match it in terms of functionality and health benefits. Despite all this progress, as much as 30 percent of whey still is disposed of....

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Keeping Pace

    Covering the spread ? the phrase has its own meaning in the world of sports betting. But when it comes to its gourmet cheese products, Rondel? Specialty Foods quite literally has its spread covered ? that is, making sure the company's manufacturing end keeps up with the growing demand for...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    How Sweet It Is

    Chocolate's status as an indulgent treat makes it a natural fit for rich dairy beverages and desserts. Few other foods are as tempting or satisfying as chocolate. As an ingredient, it adds decadence to our dairy desserts, a sweet richness to our dairy beverages. Moreover, chocolate is said to contain...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Hot-Fill Closures

    Various factors are driving the use of plastic containers and closures for hot-fill applications, including the continuing migration of beverages and other products from glass to plastic, the increasing use of single-serve sizes, and the proliferation of New Age beverages, juice drinks and other better-for-you beverages. The purpose of hot...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Veryfine Products Plant Operations

    The paper reveals a packaging operation. The empty bottles come, stacked 12 high on pallets, separated by slip sheets. A ProPal XL depalletizer from Priority One Packaging Machinery feeds the bottles into an accumulation area, where conveyor belts that vary in speed push the bottles into single file (this is...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Multipacks Let Consumers Carry on and on

    Today's multipacks are doing for large bottles of liquid refreshment what the six-pack did for smaller-sized bottles and cans years ago. With the new carriers, consumers can buy several large containers or lots of little ones in easier-to-carry cartons and wraps, and manufacturers often have more merchandising space for retail...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Swirled and Sprinkled

    Craving something a bit sweet and a bit salty? No problem. Have a yen for something drenched in rich chocolate and caramel, but without all the carbs? Coming right up. Today's ice cream inclusions ? from creamy caramel and fruity variegates to crunchy candies and cookies in myriad shapes ?...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Random Thoughts From a New Father

    Consumers are turning to Silk Chocolate for its taste: With a smooth, creamy texture and a healthy dose of real Dutch-process cocoa ? something missing from most chocolate milk brands ? many chocolate lovers are finding that Silk Soymilk makes the best-tasting chocolate drink around. Now, it's bad enough that...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Beyond Basic Nutrition

    Dairy products not only offer a profusion of functional ingredients, but also serve as an ideal base for other healthful ingredients. Dairy products are uniquely situated to compete in the functional foods market, providing a natural source of calcium, whey proteins, linoleic acids and numerous other functional ingredients. They also...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Tops in Their Class

    Nardone Bros. has established itself nationally, serving school districts and other institutional foodservice operators. Now it plans to diversify into new channels, broaden its line and expand operations. Even the most finicky kid cannot resist the aroma and taste of a hot slice of pizza coming fresh out of the...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Hot Times in Vegas

    Maybe all of the fear and loathing got the baking industry motivated. Despite the odds, IBIE came out a winner. Even the weather cooperated, for the most part. Temperatures ran in the cool 90s, rather than the 115?F range the week before when water-guzzling exhibitors were setting up for IBIE,...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Global Snack Food Industry Trends

    The snack food industry sector consists of establishments primarily engaged in the manufacturing of salted snacks such as potato chips, corn chips, tortilla chips, popped popcorn, pretzels and similar snacks and salted and roasted nuts and seeds. The snack food industry sector also includes consumer-ready packaged chocolate and non-chocolate candies,...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Dual-Chamber Bottle Pours Memorable Hot Chocolate Drink

    This paper reveals about the blow-molded containers with full-body, shrink-sleeve labels that have invaded nearly every supermarket aisle. Their popularity loosely builds upon the principles of "bigger graphics are better" and "an ergonomic shape leads to a preferred physical package." The dual-chamber package dispenses chocolate syrup through an inverted closure...

    Provided By Stagnito Communications

  • White Papers // Mar 2005

    Bottle Closure Influences Beverage Purchase Decision

    The use of a transparent vs. an opaque screw-cap closure significantly influences consumer preference for soft drink and bottled water brands. The study found that consumers prefer tinted, see-through closures to their opaque counterparts. The study involved 400 in-person intercept interviews with shoppers purchasing beverages at retail outlets. For the...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    The Big Cheese

    Industry-funded commercials have cleverly touted "the power of cheese" in recent years, and although people may not crash their cars seeking their favorite slice or chunk, cheese continues its long reign as one of the world's most popular foodstuffs. In fact, for a centuries-old product, cheese is available in more...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Not Just for Dessert Anymore: Long Considered a Sweet Treat, Pudding Struggles to Claim Status as a Healthy Snack, Too

    Since dairy products tend to play a fairly significant role in most American children's diets, our memories often include recollections of cool, frothy glasses of milk; toasty grilled cheese sandwiches; ice cream cones piled high with rocky road; or rich, thick bowls of chocolate pudding, with or without the "skin."...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Carb Comedown

    Overall, sales of refrigerated juices fell 2.9 percent in dollars and 2.3 percent in units during the 52-week period ending October 31, 2004, according to Chicago-based Information Resources Inc. (IRI). Bottled juice sales didn't fare much better, dropping 1.1 percent and 1.3 percent, respectively. That's exactly the fate suffered by...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Frozen Desserts

    St. Albans, Vt., is home to the newest plant in the Ben & Jerry's system, a 92,000-square-foot facility constructed in 1994. The plant manufactures pints, single-serve, 500 milliliter, 24-ounce and quart containers of Ben & Jerry's ice cream. Engineering worked especially hard to figure out a way to put variegate...

    Provided By Stagnito Communications

  • White Papers // Feb 2005

    Flavor Explosion

    Whatever the craving might be, people are not likely to have trouble satisfying it. Modern dairy cases boast an ever-expanding array of flavor choices guaranteed to add interest and excitement to our eating experience. And that flavor roster will only expand during the years to come. The U.S. population is...

    Provided By Stagnito Communications