Featured Stories

Newsline: Vending Technology Looks to Ice Cream

A new vending technology that grabbed headlines last month could shorten the supply chain for ice cream by about 99%.
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Newsline: Parmalat Canada Scoops up Cheese Awards

Parmalat Canada took three first place awards at the 5th Canadian Cheese Grand Prix held by the Dairy Farmers of Canada. Parmalat won first place in each of the Fresh Cheese categories for Feta (Black Diamond), the Medium Cheddar category for Balderson Medium, and Old and Extra Old Cheddar category for Balderson 5 Year Heritage Cheddar.
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Newsline: Nestle's Brazilian Unit to Build

Nestle SA's Brazilian unit will spend $32.7 million to build a new milk-packaging facility in Rio Grande do Sul, according to media reports. The plant will process 1 million liters of milk per day.
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Tharp & Young On Ice Cream

What might be some evolving new applications for alternative sweeteners?
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Lab Talk: Coffee Second, Milk Third

You may not be aware, but in early March, the American Journal of Clinical Nutrition published Healthy Beverage Guidelines. Written by an independent panel of nutrition experts, the guidelines are designed to help consumers enjoy all types of beverages by providing them with the information necessary to make informed choices.
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Plant Feature: The Home of Ruggles

ORRVILLE, Ohio-In the Buckeye State and neighboring markets, Ruggles premium brand ice cream is well known, and is closely associated with its maker Smith Dairy Products Inc., a family-owned independent based in Orrville.
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Functional Ingredient Forecast

The concept of functional foods is becoming more widespread. The good news for formulators is that consumers are getting the message that some food components and ingredients promote health. The really exciting news is that dairy foods are viewed as a leading vehicle for delivering these functional components.
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Industry Editorial: Getting in the Game

Spring came early in Chicago this year, and as of this writing, the baseball season is just a couple weeks old, so spring is still filled with promise.
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Applied Technology: Dean/Land O'Lakes Plant Fills Wish List with Warehouse System

The Dean Foods/Land O'Lakes' milk plant in Woodbury, Minn. needed a dairy warehouse management system that would shorten load-out times, reduce inventory loss from rotational problems, and eliminate the possibility of erroneous or incomplete deliveries.
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Buyers Mart--Plant Equipment

By ensuring valves and actuators are only operated by authorized individuals, the Anti-Tamper Lock (ATL) from Smith Flow Control secures assets by reducing the risk of human error or deliberate tampering.
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Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store 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!

11/18/14 2:00 pm EST

Product Inspection Fundamentals for the Dairy Industry

On Demand Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

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2014 November

Our annual report examines the prospects for fluid milk, cultured dairy, cheese, ice cream and butter, as well as trends in nondairy beverages, exports and ingredients.

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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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