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Chilean Exports Soar

October 15, 2004
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The Chilean dairy sector forecasts $80 million in exports for 2004, compared to $55 million for 2003, Chilean Deputy Agriculture Minister, Arturo Barrera, said. Chile's dairy export target for 2005
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Comfort Food

October 15, 2004
By David Phillips
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Leafing through an airline business magazine recently, I came across a brief article about a probiotic yogurt developed by Nestlé some 11 years ago. The article's intent was to provide business travelers with a lesson about thinking outside the box, as they say
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World Stage Set for U.S. Dairy Exports

October 15, 2004
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USDEC is top advocate for international dairy marketing efforts.
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U.S. Cheesemakers Bring Home the Gold

October 15, 2004
By D. Berry
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While athletes wrapped things up in Athens, cheesemakers competed in London for world recognition
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RFID Spotlighted at Pack Expo International

September 16, 2004
By David Phillips
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Premier packaging show comes to Chicago in November
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A (Cheese) Room with a View

September 16, 2004
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Expanded Brewster Cheese plant a model of form and function
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A New Beverage Show Comes Ashore

September 16, 2004
By David Phillips
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Stage set in Florida for the inaugural BevExpo
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Claims Marketers Make

September 16, 2004
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Formulating with common ingredients that have healthful halos enables marketers to make a variety of claims
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Lab Talk: A Juicy Opportunity

September 16, 2004
By D. Berry
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With summer behind us, I encourage you to deliberate on the food and beverage trends you observed, or even participated in during the warmer weather. This will assist your company with formulating new products for next summer.
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What's New in Lab Testing?

September 16, 2004
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This true story is somewhat of a déjà vu with the Seinfeld episode where the characters are gaining weight eating what is suppose to be low-calorie frozen yogurt. This is a frozen dessert manufacturer's nightmare come true.
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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.

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!

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Dairy Foods Magazine

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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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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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