Butter

Butterfields Butter introduces lactose-free spreadable butter line

Butterfields Butter LLC, Rocky Mount N.C., introduced a lactose-free spreadable butter to its line.


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Power of protein

Shamrock Farms' high-protein Rockin' Refuel Lean Builder milk tops the Dairy Foods poll

The new protein milk contains 20 grams of protein with 8 grams of carbs and 6 grams of sugar per serving.

Rockin' Refuel Lean Builder, a high-protein milk from Phoenix, Ariz.-based milk processor Shamrock Farms, received the most votes in Dairy Foods' 2013 Best New Dairy Products poll. The milk was one of 25 dairy foods and beverages nominated by the editorial staff of Dairy Foods. 


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The art of food

Move over, tannenbaum. Make room for Keller's 'butterbaum'

Dairy Farmers of America's Keller's Creamery also molds butter in the shapes of lambs and turkeys.

Keller’s Creamery, owned by Dairy Farmers of America, is putting its butter sculptures into new, easy-to-open packaging. The new packaging includes a molded, plastic casing with easy-to-open tabs that allow convenient access to the butter. 


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Pie

Butter stars in new Original Flaky Crust pies from Mrs. Smith's

Mrs. Smith’s launches a new line of Original Flaky Crust pies made with real butter and available in six flavors.
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Butter trends: processors innovate with new flavors/convenient packaging

 Processors create line extensions with new flavors and more convenient packaging. 


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Dairy trends

Demand for Greek yogurt helps to push butter prices down

In other butter news, DFA this fall is packaging its Plugra brand butter in a plastic tub.

A convergence of consumers' growing appetite for Greek yogurt coupled with their declining interest in fresh milk and changes farmers have made in animal feed have resulted in increased supplies of butterfat.


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Sweet and savory

Kroger rolls out private label finishing butters

There are three savory flavors (roasted garlic and herbs; lemon pepper and lemon garlic and herb) and three sweet flavors (honey; cinnamon brown sugar; and caramel sea salt).

Kroger, Cincinnati, rolled out six SKUs of finishing butters in late October under its Private Selection label. The butter is sold in 3.5-ounce (99-gram) cups. 


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Butter

Land O’Lakes introduces Teriyaki flavor to Sauté Express line

Land O’Lakes adds a new Teriyaki flavor to its Sauté Express Sauté Starter line
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Going, going, gone

Dairy product auction raises $30,000 at World Dairy Expo

Dairy Foods sponsored the Grade A Champion trophy, won by Upstate Niagara, Buffalo, N.Y., for its sour-cream-based Bison Dill Dip. Ag Source purchased the dip for $1,078.

The World Dairy Expo Championship Dairy Product Contest auction raised $30,029. The contest was sponsored by the Wisconsin Dairy Products Association. A portion of the auction proceeds will be used to fund the Dr. Robert L. Bradley Scholarship, Wisconsin Dairy Products Association Scholarship, MATC Culinary Foundation Scholarship, which will be awarded annually to deserving students pursuing, careers in the dairy industry.


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BUTTER STICKS

Smart Balance adds new blended butter sticks

Blended Butter Sticks are the newest addition to Smart Balance, Boulder, Colo. The sticks have 28% less saturated fat, and are made with real butter and a Smart Balance oil blend.
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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

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

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

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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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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