Dairy Foods & Beverages

MilkPEP’s new strategy to boost sales

The Milk Processor Education Program creates a new ad campaign directed to convince “swing voters” to drink more milk for breakfast.
March 11, 2013
Most people who work in the dairy industry are familiar with the iconic “got milk?” milk mustache campaign, but fewer know that research is the driving force behind MilkPEP’s approach to program activities ranging from targeting to messaging and creative execution. Often, the research conducted to guide our consumer campaign also provides our processors with important and actionable insights that can help guide product development, inform marketing and drive sales.
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Three Twins Ice Cream aims for the top

Neal Gottlieb is taking aim at the top national brands of super-premium ice creams. He calls his organic products ‘inconceivably delicious.
March 9, 2013
Cornell University has a world-renown dairy science department. But alumnus Neal Gottlieb, the founder of Three Twins Ice Cream, graduated from the College of Human Ecology with a degree in consumer economics and housing. He did enroll in a milk quality course — for a day. He dropped the class because it conflicted with his rowing schedule. As for Cornell’s famed creamery, Gottlieb admits he was not a huge consumer of its dairy products, but he fondly remembers the 99-cent ice cream sandwiches.
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Ice cream

New trends in ice cream flavors: tropical fruits, indulgent ingredients

March 8, 2013
Ice cream makers still use chocolate, but their newer, edgier flavors include tropical fruits, lemons and coconuts. And then there’s avocado ice cream.
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Bel Brands' Wisconsin pride: A look inside the cheese plant

Bel Brands’ recently FSSC 22000 certified manufacturing facility in Little Chute, Wis., produces cold-pack and gourmet cheese spreads, including WisPride, Kaukauna, Boursin and Merkts.
March 8, 2013
Tucked away in a small town in Wisconsin is Bel Brands USA’s Little Chute plant, the smaller of its two cheese plants. Last October the plant was the first of Bel’s to get the Foundation for Food Safety Certification (FSSC) 22000.
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Yasso adds three new flavors of frozen Greek yogurt bars

March 8, 2013
Yasso, owned by Apollo Food Group LLC., Boston, launched three new flavors — coconut, mango and vanilla bean — to its line of frozen Greek yogurt bars.
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Stonyfield creates custard-style yogurt Blends

March 8, 2013
The new Blends yogurt from Stonyfield Organic, Londonderry, N.H., is said to be thicker and creamier than other organic alternatives, making it more of a custard-style yogurt.
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Greek yogurt

YoCrunch launches Yopa! its new Greek yogurt line

March 7, 2013
YoCrunch introduces a new line of Greek yogurt called Yopa!.g
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Ice cream

Magnolia goes green with avocado ice cream

March 5, 2013
Ramar Foods, producer of Magnolia ice cream, introduces a new avocado ice cream flavor to its all-natural line.
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GMO. BIB. Go team, go!

Straus passes university's Grade A test with bag-in-box organic milk for foodservice

The UC-Santa Barbara campus is the first to buy the BIB format.
March 5, 2013

Straus Family Creamery, Marshal, Calif., has introduced a 5-gallon bag-in-box organic milk product that is non-GMO Project Verified for the foodservice market. 


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Weekly dairy production

Cheese markets are confused; milk processors prepare for Easter and Passover

The USDA says U.S. cheese markets continue to look for a clear price direction.
March 4, 2013

Cheese markets across the U.S. continue to look for a clear price direction. Milk production in the East and Midwest is increasing, and Western milk supplies are building as Arizona and New Mexico near peak production.


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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!

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.

Non-Dairy Beverages

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THE MAGAZINE

Dairy Foods Magazine

DF May 2013 edition cover

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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