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The focus is on flavor and function in nondairy beverages

New Study Validates Light Blocking Efforts

General Mills' Yoplait introduced Lactose-Free yogurt

Sales of cultured dairy foods have been flat in the past year

Options for making Greek yogurt

Dunkin’ Donuts launches two Baskin-Robbins ice cream-inspired flavors of iced coffee

Ciao Bella Gelato introduces new flavor to Gelato Squares

How to Stay Ahead of the Labeling Curve in 2013

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Making the case for fiber in dairy foods

Americans do not consume enough fiber. Are added fibers in dairy foods an acceptable way to help consumers meet dietary fiber recommendations?

January 19, 2013

By Karen Giles-Smith MS, RD

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All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).

Supplier news

Cargill and Arasco to create starches and sweeteners joint venture

January 25, 2013

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Cargill and Arasco to create starches and sweeteners joint venture in the Kingdom of Saudi Arabia.

Tate & Lyle introduces a fruitbased, calorie-free sweetening ingredient

January 25, 2013

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Tate & Lyle, in partnership with BioVittoria Ltd., have created PUREFRUIT, a fruit-based calorie-free sweetening ingredient.

Ingredients

OSU study: Cows fed flaxseed produce more nutritious dairy products

February 1, 2013

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OSU study shows that cows fed flaxseed produce more nutritious dairy products.

Ingredients

Food grade lactose now available from BelGioioso Cheese

March 7, 2013

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BelGioioso Cheese is now producing food grade lactose out of its Sherwood, Wis., plant.

Using coffee and tea as ingredients

Americans drink tea and coffee because they enjoy the beverages and because they expect health benefits. Our roundtable discussion gives dairy processors ideas for creating foods with coffee and tea ingredients.

March 8, 2013

By Kimberly Decker

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Millions of Americans can’t be wrong. And what is it that we are not wrong about? Our choice in beverages, that’s what. According to “Coffee and Tea Foodservice Trends in the US” (a report from Packaged Facts), fully 183 million Americans enjoy their regular infusions of java and 173.4 million take tea.

Ingredient news: Feeling good about flavors

Flavors can burnish dairy’s inherent healthy halo. Consider some of the dairy foods on the market: fruit flavors in yogurt, low-fat chocolate milk and cookies-and-cream no-sugar-added ice cream.

May 15, 2013

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You’ve heard it before and maybe you’ve even said it yourself: “If it tastes great, it can’t be good for me.”

Bioenergy Ribose is a five-carbon monosaccharide functional ingredient

May 21, 2013

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Bioenergy Ribose from Bioenergy Life Science is a five-carbon monosaccharide functional ingredient. Unlike most sugars which fuel energy recycling, Bioenergy Ribose drives energy maintenance and recovery by making energy compounds and keeping them in muscle cells.

Chr. Hansen introduces SaltLite, an ingredient which enables cheese sodium reduction

May 22, 2013

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Chr. Hansen introduces SaltLite, an ingredient which enables cheese producers to cut sodium content by up to 50% while maintaining taste and texture.

Videos

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G.S. Gelato, Fort Walton Beach, Fla.

The Italian-born owners of G.S. Gelato bring their recipes and production equipment to Florida's Panhandle where they make authentic Italian gelato for retail and foodservice 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!

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

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2013 May

We get to know the story behind G.S. Gelato, plus a look at non-dairy beverages.
Check back throughout the month for new articles to come!

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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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Editor-in-chief - Yogurt's domination goes beyond the dairy aisle

Editor-in-chief - Sustainability: 10 Big and little green ideas

- Sustainability: 10 Big and little green ideas

Dannon PR - Yogurt's domination goes beyond the dairy aisle

USEFUL - Graham Packaging creates stock PET carafe for cold-filled beverages

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