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August 1, 2005
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August 2005

Cover Story
- 2005 State Of The Industry: Measuring Up
Dairy Field’s annual report examines the industry with a comprehensive category-by-category analysis, including brand leaders, trends and forecasts.
- Milk: Trying Times
Still reeling from last year’s high prices, milk processors struggle with new challenges and strengthening competition.
- Cheese: For The Health Of It
Reveling in its newfound recognition as a healthy snack, cheese responds to changing consumer preferences.
- Frozen Desserts: Healthy Proposition
Despite low-carb’s fizzle, better-for-you frozen desserts remain in strong demand.
- Cultured Products: Something For Everyone
Manufacturers of cultured dairy products seek to boost consumption by meeting specific consumer needs.
- Butter: Building The Base
Battling high prices and trans-fat-free spread alternatives, butter makers target their most loyal customers.
- Juice, Tea And Water: Recovery Mode
Relieved the low-carb craze is all but dead, juice makers prepare for a comeback.
- Deli: The Next Battleground?
Premium cheeses help deli departments compete for consumers’ tastes.
- Global Report: Trade Winds
With both potential and pitfalls, world markets continue to open to U.S. dairy products.
- Ingredient Report: Health Focus
The current climate of wellness drives the latest developments in dairy ingredients.

- Thoughts That Go Bump In The Night

- Dairy’s Balancing Act
- Newswire
- 4th International Whey Conference
- Calendar
- More Choices, But Tough Battles
- Milk Money
- People On The Move

Supplier’s Marketplace
- Hygiene Technology, The Aluminum Advantage and more...
- Supplier’s News

- Got Ripped Off?

Advertiser Index
- Index

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Image Galleries

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.


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

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2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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Cheese Flavors

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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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