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Welcome to the Dairy Foods.com Research Center
Each month, articles, news items and other material relevant to a specific topic and chosen by the editors of Dairy Foods will appear here. We'll provide customized, beneficial information pertinent to the challenges of product developers. The information will be updated in a timely fashion and will be a valuable, focused resource for your product development challenges. This month's focus is on Ice Cream.
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Research Center Ice Cream
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 | Feeding the World
California Dairies’ Visalia plant is crucial to the co-op’s global push.
by James Dudlicek
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 | Annual Ice Cream Outlook
Products delivering what consumers want – indulgence, portion control, better-for-you or simply value – have kept shoppers’ spending steady in the frozen dessert aisle.
by Donna Berry
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 | Corporate Profile: Oregon Ice Cream Co.
Reaching for the Stars: Oregon Ice Cream has transformed itself from old-school regional to organic fireball. It’s been 12 years since the Gleason family took this company in its new direction, and it's all because a husband listened to his wife.
by James Dudlicek
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 | How Do Enzymes Affect Production and Quality of Ice Cream?
Enzymes are proteins that speed up the rate of chemical reactions. Ice cream is made from a host of naturally occurring raw materials with enzyme activity, manufactured ingredients produced using enzyme systems and/or materials to which enzymes have been added.
by Tharp & Young
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Dairy Market Trends: Where's the Scream for Ice Cream?
It’s the middle of summer, so it may be hard to believe, but in the past year, consumers have not been screaming for ice cream. Everybody loves the stuff, and in recent years the overall ice cream category has enjoyed steady (if somewhat modest) growth of about 2-3% a year.
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Ice Cream Steady, Novelties Brisk
Ice cream may be the most predictable performer in the dairy industry. Each year Americans buy a little more than the year before, and 2-3% growth is just as reliable as January blizzards in Buffalo.
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