UNIVERSITY DAILY KANSAN
Thursday, September 1, 1994
5A
New milk will do a body good
Shannon Newton Kansan staff writer
Good news for health-conscious KU students who want low-fat milk without the thin consistency. Skim Delux is here.
Skim Delux is a new milk product being test marketed in all Kansas Dillons grocery stores.
Moooove over skim milk A new type of milk being produced only in Kansas has the consistency of two percent milk but the calories and fat of skim milk.
Skim Delux is a low-fat and no-cholesterol milk, with all the vitamins and nutrients of skim milk, yet has the color and consistency of 2 percent milk, which contains 2 percent fat.
Micah Lanker/KANGAN
Skim Delux has been in the refrigerators of Lawrence Dillons Stores since Friday.
Bob Kolts, manager of Dillons on 1740 Massachusetts St., said that the store had noticed a positive response to the new product.
"We did a sampling of the milk last week and everyone liked it," Kolts said. "I haven't heard one negative response."
Jane Lee, representative for Mendenhall Laboratories of Paris, Tenn., the company that invented the product, said that Skim Delux was created because consumers wanted a low-fat milk, but they didn't want the thin consistency of regular skim milk.
"The product has been in the works for four years and will be on the test market for six months," Lee said. "If the product is successful, then it will be permanently on the market following the six-month period."
A number of states were being considered for the test market, but Kansas was the clear leader. Lee said.
The company chose Kansas because it was a representative Midwestern state." Lee said.
Lee said another reason that
Mendenhall chose Kansas was that their producer, Jackson Ice Cream, of Hutchinson, is owned by Dillons, allowing for easy distribution throughout the state. Other grocery stores in Kansas are not carrying Skim Delux.
Alan Dodge, sales manager for Jackson Ice Cream, said that the milk's sales have done better than he had expected.
"We've had to make three times as much milk as I thought we would." Dodge said. "When we had our demo last weekend, we ran out of the milk in four hours, but the demo was supposed to last eight hours."
Adrienne Baxter, a registered dietitian at the University of Kansas Medical Center, said that the new product would help in nutrition counseling.
is because of a cellulose gel and gum that are added to the milk.
The thicker consistency of the milk
"These additives come from a cotton plant, so it's completely natural," Dodge said.
"Many of our patients want lower fat and calories," Baxter said. "But, they can't make the switch from the current milk that they drink to skim milk."
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"Everything about the product is advantageous to the consumer," Dodge said. "Everyone wants a low-fat milk that tastes like fat."
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CAMPUS BRIEFS
Volunteer workshop set for October
The chancellor search committee is getting ready for the second phase of its search, said T.P. Srinivasan, head of University Council. He said that 40 to 50 candidates had been nominated to the search by faculty and administrators. Srinivasan said all the candidates that had been nominated were high level administrators at other major universities around the country. The recommended candidates will be contacted by the search committee and encouraged to apply, he said.
Committee enters second phase Kansan staff report
Free training will be available in October for those wanting to volunteer to provide assistance for people with terminal illnesses.
Hospice Care in Douglas County will be sponsoring the workshops on Oct. 5, 6, 8 and 9. Volunteers will be trained to provide care, run errands and do clerical work. For more information, call the organization at 749-5006.
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