Butter

State of the Dairy Industry: High butter prices open the door to imports

Wholesale prices for butter reached a record high at the CME Group this year. The outlook is that U.S. demand for butter will ease. It is also possible that foreign butter will come to America.


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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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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.

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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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