Ingredients for Dairy Processors

Back to Basics

Successfully incorporating bases, varigates and fruit feeders into frozen desserts.
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Tea Time

The perfect iced beverage for the course can come from a dairy
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Developing Dairy Beverages

High-protein diets, nutritional needs offer new opportunities to the recombined milk protein market
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Tharp & Young on Ice Cream

How do you add inclusions to novelties such as cones, push tubes and sandwiches?
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Ingredient Technology: Dairy Detective

Today's consumers are demanding beverages that have the wholesome nutrition and fresh flavor of milk.
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Lab Talk: Proactive Allergen Testing

An estimated six to seven million Americans suffer from food allergies, with peanuts being the most responsible for severe or fatal reactions.
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Lab Talk

Frozen Desserts Formulated with Polyols
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An American Dietary Cornerstone

One of the greatest pyramids exists in the United States, and dairy foods are critical to its structure
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Answers to Questions on Lowering Sugar in Beverages

With obesity on a rampage in the United States, and with an estimated 25 million low-carbohydrate dieters in America, beverage manufacturers are reformulating their drinks to be lower in carbohydrates.
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Celebrating the Cone

The century-old ice cream cone will be the coolest treat in America next summer
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Multimedia

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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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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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Cheese Flavors

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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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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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