Rules & regulations

FDA defines 'gluten-free' for food labeling

New rule provides standard definition to protect the health of Americans with celiac disease.

The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free" for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet.

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Ingredion announces approval of HI-MAIZE resistant starch as a novel fiber source

Ingredion announces that Health Canada approved HI-MAIZE resistant starch as a novel fiber source.
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BI Nutraceuticals offers a range of psyllium ingredients

BI Nutraceuticals offers a wide range of psyllium ingredients anchored by the company’s psyllium fiber, Psyberloid.
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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.

"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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Making the case for fiber in dairy foods

Americans do not consume enough fiber. Are added fibers in dairy foods an acceptable way to help consumers meet dietary fiber recommendations?
All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).
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Dairy’s protein: The satisfaction factor

Many consumers are looking for food and beverages that enhance satiety, or a feeling of fullness, and they know that products high in protein fill the bill. In fact, calorie-for-calorie, protein is more satiating than carbohydrates or fat. What’s more, research suggests that dairy proteins — both casein and whey — increase satiety.
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Research reaffirms whey protein’s role in developing lean muscle

A study presented at the American College of Sports Medicine’s annual meeting found whey protein to be more effective in developing lean muscle when compared with soy protein, reported the U.S. Dairy Export Council, Arlington, Va.
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Biovelop launches a new oat protein ingredient

Biovelop International has announced the launch of its new oat protein product called prOATein.
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Inulin, a soluble dietary fiber: NovaGreen

NovaGreen is a producer of inulin, a soluble dietary fiber that is in high demand among retailers and processed food manufacturers because of its versatility, its low-caloric nature and its health benefits, including its ability to increase calcium absorption and promote intestinal bacteria growth.
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Better Aging Through Dairy

There is a global opportunity in dairy ingredients for U.S. processors. Wherever they live, the older population needs good nutrition to live well. Whey powders and milk proteins can help food and beverage manufacturers develop nutritious foods.
An aging world population of almost half a billion seniors age 65 and older has placed demands on food and beverage manufacturers to take a closer look at the nutritional needs of seniors, who battle chronic conditions affiliated with aging. Dairy ingredients are well positioned to help address these needs.
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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

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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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