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Wells Enterprises, Publix, SensoryEffects honored at ice cream flavor contest

Southern Banana Pudding, created by Publix Super Markets, was selected as the most innovative ice cream flavor
April 16, 2014

Banana pudding, lemon poppy pound cake, and Greek yogurt with strawberries and granola were judged to be the most innovative ice cream flavors at the International Dairy Foods Association's Innovative Ice Cream Flavor Contest.


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Food-grade lubricants ensure safe production for dairy processors

April 15, 2014

Lubriplate’s complete line of high-performance, NSF H-1 registered, food machinery grade lubricants is designed to provide total food processing and bottling plant lubrication capability.


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Fillers for dairy products are fast, efficient

April 14, 2014

Oystar’s fully servo-controlled Flexline FL 8/8 CA aseptically fills and seals preformed cups with dairy products.


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Dairy brands focus on clean labels with new packaging

Daisy Brand and Hudsonville Ice Cream design easy-to-read packages that signal a clean label or the absence of gluten.
April 13, 2014

Although Greek yogurt and natural cheeses are the stars of the dairy case (as measured by sales figures, at least), it is dowdy cottage cheese that is getting the packaging makeover.


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EPA’s next big measurement program

April 12, 2014

 EPA’s next big measurement program uses energy performance indicators in a program created by Duke University. Soon you will be able to compare your plant to the overall dairy industry’s performance. EPA will recognize the top 25% of participating dairy plants with its Energy Star Certification. 


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Food safety

FSMA Timetable Reset: Court Orders & Re-Writes

Use this 3-year enforcement timeline when planning for employee training and compliance with the Food Safety Modernization Act.
April 11, 2014

"Are we there yet?” Many senior plant and dairy corporate leaders are wondering when the journey will end regarding full implementation of the Food and Drug Administration’s Food Safety Modernization Act.


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How to choose the right pumps and valves

Efficiency in a dairy plant is greatly improved with the proper selection of pumps and valves. We asked experts to talk about the importance of automation, flexibility, avoiding production loss and reducing energy costs.
April 10, 2014

Dairy Foods invited leading suppliers of pumps and valves to talk about new innovations, cost cutting and best practices in dairy processing facilities. Here’s what they had to say about selecting the best pumps and valves in our virtual roundtable.


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Natural and alternative sweeteners for dairy foods

Health advocates have been whacking the sugar piñata. Consumers say they are cutting back, but sales receipts tell a different story. Dairy processors seek sweetening systems that allow for flavor but reduce the calorie count.
April 9, 2014

Dairy processors are in the “customer-is-always-right” business. But lately, knowing just what the customer is right about can test the faculties of even the keenest student of consumer behavior.


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Working with cocoa in ice cream

To formulate a quality product, you must understand the properties and attributes of cocoa and chocolate. Then you can achieve the desired flavor, body, texture and color.
April 8, 2014

 Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.  


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Natural cheese products still winning against processed

Refrigerated grated, crumbled and shredded cheeses are still winners for the natural cheese category, while imitation cheese loaf and shreds show promise in the processed cheese category.
April 7, 2014

Convenience is the key. Shred it, grate it, crumble it. Consumers like their cheese ready-to-go, whether it’s natural or processed, though natural is still winning the game. 


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Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

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!

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

On-Demand: 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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THE MAGAZINE

Dairy Foods Magazine

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2014 April

A look inside Agropur; Plus we profile two cultured dairy companies.

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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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