2019 September Board Book

 Joe Froyo Continues Innovating Dairy Products Joe Froyo Owner and CEO, Zack Miller continues his quest to develop unique items that meet the needs of today’s consumers. Whether it is a nutritious coffee beverage that provides the coffee stimulation combined with protein and probiotics or a lactose-free coffee creamer to compete with non-dairy, Joe Froyo continues bringing the industry the innovation needed to stay relevant and on a growth pattern. His innovation is out of the box and includes additional steps that no one else is doing. Their Cold Brew Probiotic Coffee is not only pasteurized, but the bottles once filled are shipped to a location to undergo a second level of pasteurization called High Pressure Pasteurization (HPP). Consumer demand for clean-label food and beverages has given rise to the use of HPP in dairy applications due to its ability to kill bacteria in a cold environment while preserving key nutrients and enzymes typically destroyed during traditional heat pasteurization. A typical bottled product like this can increase shelf life up to 90 days without affecting the probiotics added. While it adds cost, it gives a new option for extending shelf life for items that have cultures added. For this reason, it works best with niche items such as those below. The Cold Brew Coffee items are expected to be available in over 1,000 Walmart stores soon.

Hyperbolic Pressure Chamber for HPP Pateurization