Soy, Iron Fortified.
Servings ~ Approximately 10
One powdered serving size makes 8 fl oz (240 ml) prepared
Made without GMO Ingredients
Dairy-Free
Lactose-Free
Both Goat and Cow Milk contain dairy protein and lactose. A baby with dairy protein or lactose sensitivities may experience unusual fussiness, excessive spit-up, skin rash / eczema, gassiness or frequent ear infections. If your baby exhibits any of these symptoms, discuss using Baby’s Only Organic Soy Formula with a health care professional.
Baby’s Only Organic Soy is made with organic ingredients. Organic is your assurance the ingredients are not genetically modified.
Other non-organic soy formulas use a harsh chemical process to eliminate complex soy sugars that are known to cause discomfort to a baby’s developing digestive system. Nature’s One has innovated a process that naturally achieves the same result while maintaining the nutritional balance and harmony of the soybean as nature intended.
The soybean alone does not provide complete nutrition. We carefully formulate additional organic essential fatty-acids and organic carbohydrate, vitamins and minerals that are needed for continued growth and development. The result is a complete, balanced, organic non-dairy formula for your baby.
Organically grown/processed in accordance with the California Organic Foods Act of 1990.
Additional Nutrition Facts – One serving also provides: Choline 20mg and Inositol 8 mg.

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Dairy Hub is a community dairy development programme launched in various areas of Punjab, Pakistan. It is a one-herd concept consisting of 20 villages located with in 15 to 20 kilometres radius that organises and develops smallholder farmers milk production. 1st Dairy Hub was started at Kassowal (Sahiwal) in June 2009 with joint collaboration of Tetra Pak & Engro Foods Limited. Another dairy hub is started at Mian Channu (Khanewal) in August 2009 in collaboration with Nestle` Pakistan. This will be followed by another dairy hub at Kasur in collaboration with Livestock & Dairy Development Board (LDDB). The objectives of the Dairy Hub CDDP are to improve quality and quantity of raw milk, improve market access and create an efficient value chain, enhance smallholder competitiveness, improve livelihoods in subsistence agriculture, increase employment in agriculture and enhance skills in Pakistan.
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Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations.

The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products.

In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. 

An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.  

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Got their goats(video)
The 700-acre farm stretching across a hill in Pine Plains certainly makes a bold fashion statement, at least as far as farms go.
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State Fair vendors cope with power outage, lost revenue
A State Fair can survive a lot of calamities, but a power outage can cause concern for vendors who cram a lot of commerce into 11 days.
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This digital document is an article from Dairy Today, published by Farm Journal Media on March 20, 2004. The length of the article is 1421 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Quality is job No. 1.(McClellan Farms)
Author: Paula Mohr
Publication: Dairy Today (Magazine/Journal)
Date: March 20, 2004
Publisher: Farm Journal Media
Page: NA

Distributed by Thomson Gale

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Gillian Wight on dairy packaging

As consumers lead busier lives and are ‘on the move’ more and more, the dairy industry has developed new products that tap into this change of lifestyle. A key part of that change has come from packaging companies.

Sun Branding Solutions Packaging Development Consultant Gillian Wight sets the scene.

The 21st century consumer is more demanding than ever before. As society has evolved so too have preferences, and products must now tick a larger number of boxes to meet expectations. In the dairy industry the challenge for manufacturers is to create on the go products that satisfy the need for health, convenience and the environment in one fell swoop.

Health and well-being have been at the top of the consumer agenda for a number of years. Phrases such as ‘you are what you eat’ are being taken seriously and the public is turning its back on foods that are considered to be unhealthy. This is great news for the dairy sector and has resulted in an upsurge of products promising to improve health and wellbeing.

Convenience is another key factor in the consumer purchase decision. Nowadays, purchases must support lifestyles and these new active trends have given rise to on the go consumption and an emergence of packaging shapes and styles that are easier for consumers to handle. Dairy products that meet the need for on the go convenience, such as Actimel, have been around for some time.

One-a-day shot formats took the dairy industry by storm a number of years ago and have been popular ever since. However, subsequent product and packaging innovations have been few and far between and this is an area that offers a wealth of opportunity for dairy manufacturers.

In the children’s market, however, there has been interesting progress. Both Yoplait and Nestlé have jumped on this convenience bandwagon with their Frubes and Squashums respectively. Frubes – fromage frais in a tube – are ideal convenience products for children. The unique, fun packaging format grabs children’s attention and keeps them entertained. On the more practical side, they are easy to handle, are mess free and by the nature of their consumption, remove the need to use a spoon as they can be ‘sucked’.

But it isn’t just consumer convenience that counts. Ease and profitability for the retailer are also important. Shelf space is just one area where dairy manufacturers can increase their product’s appeal. Historically, products used to be circular but more recently, the trend is for square shaped containers that make the best use of space, enable increased product availability and ultimately facilitate an upturn in sales.

In recent years, consumers are placing more importance on goods that help rather than harm the world. By using responsible packaging, companies can really enhance their products’ environmental claims and a wealth of untapped opportunity exists in this area for dairy manufacturers to explore.

Expert opinions

Experts from leading packaging companies share their views about this particular sector, beginning with recent trends and developments.

Tetra Pak Category Management Director Susan Frame says we are seeing the emergence of a new ‘golden triangle’ in consumer demands, built around health, pleasure and convenience and these global trends in consumer preferences are shaping product development.

“According to research in 30 countries, health and fitness is a top consumer value in almost all countries. Product development will increasingly leverage this opportunity. New health positioned concepts will accelerate demands on packaging attributes such as appearance, protection of fragile ingredients and the need for new features such as portion control.”

The growth of on the go eating and drinking was highlighted in a 2006 report that found that 27% of respondents sip a drink while walking or driving, and the figure is far higher in individual countries; in the US, 58% of people do this. Mobile eating and drinking puts demands on availability, visibility and appeal, since buying on impulse is more and more frequent. “Extreme convenience will be the name of the game,” claims Frame.

“Key consumer trends such as the demand for healthy added value products, the rise in concern over childhood obesity, the move towards smaller and single households and the erosion of traditional mealtimes due to busy lifestyles has lead to the demand for on the go dairy beverages in smaller portion pack sizes from 25cl to 50cl,” says Elopak Group Senior Manager Marketing Communications Werner Basler.

“We see the emerging and development of new moments of consumption,” he remarks. “Consumers are consuming while travelling, at work and during social and sporting activities, giving rise to new distribution networks for portion sized products including

vending machines, forecourts and leisure outlets.”

Changing habits

At SIG Combibloc, Product Manager for the combibloc and combifit ranges Luc Viardot also comments on the global change in eating habits: “The number of people eating the traditional three meals a day is constantly dwindling. Eating habits are more and more dictated by the individual’s daily routine. For many people ‘snacking’ has become a way of life. Meals are becoming more liquid – soups are making a comeback, and even a breakfast meal is now a breakfast drink rather than toast or a bun.

“As consumers become more mobile, the food industry is keeping pace. New product concepts are bringing fresh impetus to the international food industry catering for consumers’ expectations that food and drinks should be available at any time and able to be conveniently consumed anywhere. Appropriate packaging plays a significant role in this,” says Viardot.

A glance at the shelves in any supermarket shows what international market research studies also confirm: more and more foods in single serve packages are hitting the market.

“We reckon that by 2010 worldwide more than 30% of all aseptic carton packs will be small size packages up to 33cl. Compare this with the situation in 2002, when single serve carton packs made up a scant 20% of the total,” predicts Viardot.

“We are seeing an increasing number of consumers willing to experiment and to discover new product benefits, which is also driving innovation in the industry,” says Frame from Tetra Pak. “This is translating into rising demand by consumers for a variety of package shapes and sizes and increasing functionality. But it must be balanced with the demand by our customers for increasingly cost effective, flexible solutions with higher performance. This means we will see further changes in aseptic packaging technology and the products we develop.”

So what is the industry looking for in the on the go sector?

Susan Frame: “The industry is looking for the highest performance levels from hygienic and aseptic technologies to ensure the most demanding standards of food safety and quality are achieved.

“This is even more challenging in flexible or high speed applications and here low acid dairy applications are at the leading edge of technology performance compared to high acid categories such as juices, nectars and still drinks.

“Pressure to improve performance levels come from all sides of the value chain – from consumers, from competition in the dairy industry, from retailers and from legislators,” she points out.

Meanwhile Viardot warns: “In saturated markets standard products will just not make the grade. Competitive pressure in the dairy industry is growing and with it the need to develop fresh, innovative ideas that allow food manufacturers to differentiate their products from those of the competition, while at the same time using more cost effective methods of production. These ‘multi sport disciplines’ are the main drivers for decision making in the beverage industry, and they demand a real all rounder – with regard to products, processing technology and packaging.”

Any food manufacturer who wants to do more than just get by on the international market needs solutions that meet the demands of consumers and retailers, while simultaneously increasing profit margins.

“Food manufacturers find themselves in a difficult position, because in order to be successful they are expected to lower costs and at the same time offer products with added value. Product developments that do not add up to profits are no innovation at all,” claims SIG’s Viardot.

Ticking all the boxes

Meanwhile, Basler from Elopak observes: “Consumers demand specific functional, emotional and environmental benefits from portion packs – easier to hold, drink from, open and re-close with no leaks and easy to dispose of and recycle. Our customers are looking for a portion packaging solution that ticks all these convenience boxes but which brings product differentiation and on-shelf visibility.”

“Many customers across all beverage sectors have seen great success with the Diamond Pure-Pak Curve and the Mini Diamond carton. The Curve has been seen by many consumers as providing an easy grip for grab and go.