Dairy Foods & Beverages

Cultures and enzymes can increase yields

Cultures and enzymes have become more specific over the past few years. They help dairy processors increase yield from milk and speed processing time. Cultures and enzymes also prolong the shelf life of foods, a real benefit for consumers.


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Dairy processing

National dairy report: butter prices are lower; cheese production steady; milk production varies by region

Some cheese plants are turning back some offered milk to better balance their inventories to match current demand.

Butter operators churned at mostly steady rates. Cheese production is mostly steady this week with many plants operating full schedules. As for milk, the USDA says production is steady to higher in the Midwest, steady in the Northeast and Pacific Northwest, and steady to declining in California.


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Greek yogurt

Dannon creates new low-fat Greek yogurt targeted to kids

New Danimals SuperStars Greek yogurt from Dannon has less tart taste designed to appeal to children.
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Yogurt dip is part of a new line from Ohio café owner and chef

Local chef and café owner in Ohio creates an organic, made-from-scratch dip line, including one flavor made with yogurt.
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Organic foods

Organic dairy is up 8% in 2013, but other organic foods, beverages grew more

The $4.9 billion dairy sector grew by 8%, and sales of organic beverages slowed to a 5% growth rate to around $4 billion.

The U.S. organic market is experiencing strong expansion, with organic food and farming continuing to gain in popularity, according to the latest Organic Trade Association survey.


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Ice cream

Blue Bell’s new Red, White & Blue ice cream

Blue Bell releases a new Red, White & Blue strawberry ice cream that has vanilla, strawberry and blueberry ice cream.
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Red, white and blue cheese

Arla Foods makes blue cheese slices that fit perfectly on hamburgers

The Castello Burger Blue slices are made in Denmark by Høgelund Dairy.

Arla Foods USA, a division of the European giant Arla, is marketing the cheese as Castello Burger Blue. The company says the slices “are cut to be the perfect match for a standard burger.” Høgelund Dairy in Denmark is producing the cheese.


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Ice cream bars

Magnum introduces Infinity ice cream bar line in U.S.

Magnum ice cream launches the Infinity ice cream bar line in the U.S. and a new variety pack of 6 mini bars.
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Dairy Market News

Prices for blocks, barrels at the CME Group move below $2 for the first time this year

The lower prices have some buyers looking to increase orders and build their own stocks. Export demand has slowed as international prices are more competitive to our market.

USDA's Dairy Market News reports that cheese production across the U.S. is mixed. Some of the Southern regions are past peak milk production. The northern edge of the Central region is slow to show a spring flush this year, while much of the Midwest is experiencing increasing volumes. 


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Yogurt

YoCrunch, Kellogg's partner to bring cereal topper to the yogurt aisle

YoCrunch and Kellogg’s partner with new cereal topped yogurt featuring a dome container that you can “shake and eat.”
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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!

1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

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2014 December

Dannon is our Processor of the Year, plus much more!

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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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