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February 1, 2004
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February 2004

FEATURES

COVER STORY
 

DAIRY FIELD

Dairy Forum 2004
Innovative Plants

Category Review: Pudding
Special Report: Top 10 Brands
Dairy R&D: Flavors Survey
New Products

 
- Production Perfection
Dairy Field takes a look at some of the industry’s most innovative plants.

2004 DAIRY FORUM

- Risk Success
New IDFA chief issues challenge to the industry.

SPECIAL REPORT

- Cultured Club
Branded cultured products and cheese saw significant gains in past year.

DEPARTMENTS


- Editor's Viewpoint
- Market Watch

CATEGORY REVIEW
- Not Just For Dessert Anymore
Long considered a sweet treat, pudding struggles to claim status as a healthy snack, too.

DISTRIBUTION REPORT
- Road Trip
Refrigerated trucking technologies give a boost to the safety, efficiency, economy and speed of moving dairy products.


DAIRY R&D

- Flavor Explosion
From fruity to spicy, a cornucopia of flavors brings excitement to the dairy category.
- Dairylogue
- R&D News
- New Products
-Supplier’s Marketplace
-Supplier Showcase
- Innovative Plants

INDEX
- Advertising Index

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Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

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2014 December

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THE DAIRY FOODS STORE

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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