Dairy Foods Columnists
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The Dairy Foods Buyers Guide is a source of equipment, ingredients for dairy processors

This issue of Dairy Foods is a source of companies that provide products and services to your dairy processing operation.

cover df july 2013Dairy Foods, as a brand, is a source of information available in multiple formats, including  print, website, webinars, social media and live events.

Welcome to our Annual Buyers Guide and Sourcebook, your one source for suppliers of ingredients, equipment, packaging and services. 

The bulk of this special edition is comprised of hundreds of companies wanting to help you be successful. They provide products and services to assist in your dairy processing operations. When you go online (www.buyersguide.dairyfoods.com), you will find even more information from and about these companies, including catalogues and videos. 

A short version of Dairy Foods’ editorial mission is this: “Be accessible and available everywhere to meet the information needs of dairy professionals.” For example, this issue was sent to 16,778 subscribers. It was converted into a digital format and distributed to another 3,772 dairy professionals. We also send every issue to our LinkedIn group members.  

We recently completed the 25th Annual Practical Membrane Technology Short course (www.membranecourse.com). We had record attendance at our 2½ day event.  Speakers presented over 22 topics about membranes. On the third day, attendees visited three leading companies:  Ecolab, GEA and GE.   

For those who could not attend, we broadcast live three one-hour presentations over the Internet. More than 200 dairy professionals from 20 countries watch the seminars as they happened.

We will continue to grow our numerous “access channels” so we can be there for you wherever you are. Stay tuned.  

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Image Galleries

Blue Bell Creameries, Brenham, Texas

Blue Bell Creameries of Brenham, Texas, has no shortage of ideas. Every year it considers roughly 300 new flavor concepts. Through a rigorous evaluation process, the company whittles those ideas down to five or six. It is serious about finding flavors that resonate with consumers and translating those flavors into ice cream.

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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

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2015 February

What's happening in milk; plus we look at Blue Bell ice cream operations, what drives its success.

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Dairy Foods Buyers Guide

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