Ingredients for Dairy Processors

Mixing Up Some Great Combinations

Flavorful and indulgent ice creams were sampled at Worldwide Food Expo thanks to suppliers' innovative inclusions
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Formulating Aerated Dairy Foods

In the dairy foods business, aeration, or the addition of air, began with ice cream and expanded to other product categories
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Lab Talk: Thinking about Chocolate?

Are dairy foods product developers using or planning to use chocolate and cocoa in new formulation efforts? You bet they are!
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Evaluating Heat Processing in the Lab

Today's dairy foods manufacturers want it all when it comes to rolling out new products: Long shelflife, great flavor, inexpensive ingredients and simple process.
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Soy-fortified Beverages

Active boomer females (and males), as well as Generation X'ers, are looking for products that deliver natural soy protein.
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A Global Perspective on Dairy and Fortification

This Ingredient Technology Focus takes the form of an interview with Lekh Raj Juneja, v.p., Taiyo Kagaku, a leading Japanese food and nutraceutical company.
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Dairy Detective

What is the trans fatty acid content of dairy foods and dairy ingredients, and what does it mean for processors and ingredient manufacturers?
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Lab Talk: Getting Two "A-Days" in One

Here's an idea: Commodity groups work together in their efforts to improve the American diet and help fight obesity.
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Ethnic Beverage Development: A Case Study

A variety of hurdles must be overcome in the formulation and scale-up of products matching traditional foods from other countries.
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Flavors for Frozen Desserts

Dairy Foods helps you plan next season's ice cream flavors selection
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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.


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

What’s your favorite flavor to eat in cheese?
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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 Research

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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