Ingredients for Dairy Processors

Enyzmes

Biocatalysts’ new Promod enzymes used to decrease bitterness in whey protein hydrolysates

Promod 782MDP is a new Biocatalysts’ enzyme used to decrease bitterness in whey protein hydrolysates.
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Consumer insights

Autocrat opens 2 research centers

Autocrat CEO Patrick Holmes said the company intends to help customers "develop and launch breakthrough new food and beverage products."

Autocrat Natural Ingredients, Lincoln, R.I., opened a research and development lab and a consumer research office in the Boston area this year. 


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Center for Dairy Research assists in beverage development

Two graduates from the University of Wisconsin-Madison turned to the Wisconsin Center for Dairy Research to help them create a protein-rich, isotonic beverage with no artificial colors or flavors called BadgerMax.


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Dairy ingredient trends: clean labels and green business

 Dairy processors turn to ingredient suppliers for help in writing clean labels and operating green, sustainable business. Suppliers show how to add additional protein into foods and beverages. 


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Ingredients

Biocatalysts reduce bitterness in enzyme modified cheese applications

Biocatalysts latest product addition reduces bitterness in enzyme modified cheese applications.
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Ingredients

DSM launches new cheese culture ranges for cottage cheese

DSM announced launch of two new cheese culture ranges for cottage cheese applications.
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Dairy ingredients

DuPont introduces a new generation of protective dairy cultures

Holdbac YM Plus controls a wider range of difficult fungal contaminants.

By controlling a wider range of difficult fungal contaminants, in particular spoilage yeast isolated from fermented dairy products, DuPont's Holdbac YM Plus is designed to meet the specific needs of dairy manufacturers.
 


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A darker shade of dairy: cocoa & chocolate

 Dairy processors have noticed an increasing consumer preference for dark chocolate. Cocoa and chocolate suppliers discuss the evolution of consumer preferences, formulation considerations, environmental concerns and what’s next. Chocolate tea, anyone? 


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Time to tout protein in dairy foods

Protein is under-represented in the American diet, yet consumers want protein-rich foods and beverages. New developments from protein ingredient suppliers are driving product innovations.


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Cheers

Chr. Hansen to show a probiotic shot with fiber at German fair

BB-12 is Chr. Hansen’s flagship probiotic strain (Bifidobacterium) with fiber in the form of fructo-oligosaccharides

Chr. Hansen develops a drinkable probiotic shot beverage and is named by Dannon a supplier of the year.


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Multimedia

Videos

Image Galleries

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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Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

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Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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