Featured Stories

Dairy Detective: What's new in cheese for the children's market?

By Sharon Gerdes
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Moms want "nutritious" and kids want "fun." And cheese is the answer on both scores. Innovative food companies are stretching the limits to produce cheese in new shapes, colors and flavors that appeal to children. At the same time, a new federal regulation has expanded the options for fortifying cheese with added vitamin D, while new technologies improve the efficiency of vitamin incorporation.
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Nutrition Claims on Dairy Products: What Can We Say?

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Over the past 20 years, nutrition research has greatly expanded our understanding of the role that nutrients, foods, and ingredients play in health and disease. This has led to an increasing trend of health-related claims on food labels as a marketing tool to communicate diet and health information to consumers.
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Packaging Technology: Wells' Overhauls Packages for New Products

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When Wells' Dairy introduces its reformulated Blue Bunny Light ice cream this season it will be all dressed up in a new package.
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Cheese Trends Spotlight: Cheesy Stuff

By D. Berry
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Retailers are actively promoting cheese throughout their stores thanks to innovations by today's leading cheese marketers. For example, Vermont's Cabot Creamery, widely known and venerated for generations for its extra sharp Cheddar, has taken its award-winning expertise to the mild segment with the introduction of new Cabot Mild Reserve Cheddar. This gives retailers another consumer to target.
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Quality on the Line: Identifying Spoilage Bacteria and Potential Shelf-Life Problems

By Henry Randolph
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The dairy industry loses millions of dollars every year from product deterioration caused by spoilage bacteria. Spoilage bacteria result in shorter shelf life and decreased quality for milk products. By identifying the specific types and numbers of microbes involved, we can improve shelf life and quality by reducing bacterial contamination.
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New Plant Construction: Big Cheese Projects Heating Up

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The latest in a long line of the world's largest cheese plants is up and running in Clovis, N.M., Leprino Foods is making major upgrades at several of its plants, and Hilmar Cheese is about to break ground at a greenfield site in the Texas panhandle. Cheese is not the only game in town when it comes to construction projects this year, but it seems to be the driver of the most substantial projects.
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Something to Chew On

By D. Berry
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Product developers typically stabilize dairy systems in order to provide thickness, thus increasing viscosity; retard or prevent separation of dispersed components such as cocoa powder, fruit puree, etc; inhibit crystallization; and/or form gels. Food-grade gums are capable of all this, among other functions.
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Looking to Lower Sugar? Here's What the Experts Say

By D. Berry
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Editor's Note: A very low-calorie diet can help the heart age more slowly, according to researchers who recently released what they call the first-ever human study on the subject. The findings confirmed earlier studies on mice and rats that demonstrate the cardiac benefits of a restricted-calorie diet.
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Lab Talk: The Juicy Bottom (Line)

By D. Berry
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As has been said many times in Dairy Foods, milk processors possess all the right tools to produce and distribute juice and fruit drinks. The margins on these products are often much greater than they are for milk.
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Industry Editorial: Yogurt Scores a 10

By David Phillips
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There's a certain late night talk show that features a nightly top 10 list focusing on various minutia of news, politics and pop culture.
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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. 

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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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

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Dairy Foods Magazine

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2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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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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