Ingredients for Dairy Processors

Chr. Hansen introduces SaltLite, an ingredient which enables cheese sodium reduction

May 22, 2013
Chr. Hansen introduces SaltLite, an ingredient which enables cheese producers to cut sodium content by up to 50% while maintaining taste and texture.
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Bioenergy Ribose is a five-carbon monosaccharide functional ingredient

May 21, 2013
Bioenergy Ribose from Bioenergy Life Science is a five-carbon monosaccharide functional ingredient. Unlike most sugars which fuel energy recycling, Bioenergy Ribose drives energy maintenance and recovery by making energy compounds and keeping them in muscle cells.
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Functional ingredients boost the health and nutrition of dairy foods

Makers of dairy foods and beverages can boast about the inherent nutrition in their products. They also can boost the health claims by adding functional ingredients such as protein and omega-3s.
May 16, 2013
In the words of the Academy of Nutrition and Dietetics, “All foods are functional at some physiological level.”
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Sodium under scrutiny

Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.
May 14, 2013
Many thought (and some said) it couldn’t be done. However, the dairy industry is making strides in manufacturing lower-sodium cheese that sells.
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Layn USA introduces line of monk fruit natural sweeteners

May 3, 2013
Layn USA introduces line of monk fruit natural sweeteners, including Lovia, a monk fruit and stevia leaf combination sweetener.
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Chr. Hansen adds 10 new shades to its FruitMax family of colors

Chr. Hansen steps up its efforts in coloring foodstuffs to better support F&B customers making the switch to this next generation natural colors.
April 30, 2013

In order to better support food manufacturers take the leap to coloring foodstuffs, Chr. Hansen significantly steps up its efforts in this product segment. 

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Cargill initiative helps food makers improve the nutritional profiles of products for children

New website –– provides resources for manufacturers and foodservice operators facing formulation challenges.
April 30, 2013

"Cargill believes that we all have a stake in improving kids' nutrition – families, government, public health organizations and the food and beverage industry," said Pat Bowe, corporate vice president of Cargill's Food Ingredients & Systems businesses. "With this initiative, we are focusing resources to help customers develop formulations with less trans and saturated fat, sugar and sodium, and more whole grains, fiber and protein."

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Tate & Lyle introduces Tasteva, a zero calorie stevia sweetener

April 26, 2013
Tate & Lyle introduced Tasteva, a stevia sweetener that provides zero calorie sweetness in use.
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Sensient Colors LLC Develops Advanced Emulsion Technology for Natural Colors

April 17, 2013
Sensient Colors LLC, a business unit of Sensient Technologies Corporation (NYSE:SXT) has expanded its research and development efforts on a global scale, and developed an Advanced Emulsion Technology for natural colors.
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Sugar in the spotlight

Making foods taste sweet is one of sugar’s roles. It also provides bulk to foods and beverages, and depresses the freezing point in ice cream.
April 16, 2013
Dairy manufacturers are well aware of the health-and-wellness trend that is forcing serious re-evaluations of their ingredient choices.
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Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 


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!

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Dairy Foods Magazine

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2014 April

A look inside Agropur; Plus we profile two cultured dairy companies.

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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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