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Voting begins for the Dairy Foods 2013 Plant of the Year title

Klondike Cheese adds Greek yogurt line to its Wisconsin plant

Processors create a baby boom of new yogurt products for toddlers

Klondike Cheese feasts on feta and Greek yogurt

13 best practices from the Plant of the Year nominees

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Processors create a baby boom of new yogurt products for toddlers

Dairy processors refuel sales with chocolate milk

Spicy cheeses, ethnic flavors and snacking sizes dominate the dairy aisles at IDDBA

Trends in ready-to-drink tea

Greek yogurt stars in new dips from La Terra Fina

Arla unit says its ingredient can 'completely' eliminate acid whey in making of Greek yogurt

13 best practices from the Plant of the Year nominees

Organic brands branch out

Controlling listeria in a dairy plant

Chocolate Milk Peps Up Athletes (and Sales)

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Other Ingredients

New Image Group Creates Products From Colostrum

November 22, 2011
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New Image Group is a processing company that uses cow colostrum and turns it into health giving products for Asian markets.
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Tom Imbordino

What A Dairy Processor Wants

January 10, 2012
By Tom Imbordino
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We speak to many dairy processors throughout the year. We see you at trade shows, conferences and in your offices and plants. By listening to you, we learn about issues and challenges critical to your business success, as well as your thoughts about Dairy Foods.
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Beer cheese flavors

Beer Cheese Comes in New Flavors

January 11, 2012
By Romy Schafer
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Introducing a new product in the dairy foods industry is “a tough business,” says Randall Mitchell, chief executive officer of Smoky Mountain Cheese, Seymour, Tenn. “There’s nothing easy about it.”
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Kraft Processor of the Year award
Processor of the Year

Kraft receives award at Dairy Forum

January 17, 2012
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Jim Durkin accepts the Processor of the Year award on behalf of Kraft Foods Inc.
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Mars management

Candy bars to ice cream bars: How Mars makes the transition

February 16, 2012
By Jim Carper
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A cutting in an ice cream plant is rather like reading the reviews after the opening-night performance of a concert. The quality control team (the critics) looks at the finished product and packaging created by the production team (the orchestra). QC reviews whether the process went according to plan.
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Salt & Straw logo

Salt & Straw breaks into the ice cream scene

March 19, 2012
By April Miller
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Each flavor made by Salt & Straw Ice Cream includes local, organic and sustainable ingredients. The Portland, Ore.-based company opened in May 2011 with the goal of featuring the “best Oregon has to offer, through ice cream.” The owners call their business a “farm-to-cone” company.
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6/5/13 8:00 am CDT

Virtual Extension: Practical Membrane Technology Short Course

On-Demand: Nothing can compare to attending the Practical Membrane Technology Short Course in person, however this year marks the first time you will be able to attend a portion of the conference remotely.

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The Klondike Cheese company shines with feta and gets into the Greek yogurt market
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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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