The texture of dairy foods is as important as flavor, color

By Kimberly Decker
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 Food scientists describe texture as being able to “make or break” a product’s acceptance by the public. Yet compared to flavor, aroma and color, texture has largely been unsung. That’s beginning to change. 

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Palsgaard’s latest IceTriple 104 emulsifier/stabilizer system with no guar gum

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Palsgaard IceTriple 104 is a fully integrated mixture of special emulsifiers and stabilizers developed for use in all types of ice creams.
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Dairy ingredients

Palsgaard introduces a special stabilizer mixture for use in stirred yogurt products

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Palsgaard announces its new AcidMilk 316, a special stabilizer mixture developed for use in stirred yogurt products produced from fresh milk.
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Ingredion launches an addition to its Novation line of clean label starches

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The Ingredion group launched an addition to its Novation line of clean label starches – the Endura series – in North America, Europe and Asia.
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TIC Gums creates Dairyblend for texturizing ingredients

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Dairyblend SC-ASC from TIC Gums was developed to meet the need for texturizing ingredients that can be used in multiple products.
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Hilmar’s new 9320 Hydrolyzed Whey Protein Isolate is a high-quality protein

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Hilmar’s new 9320 Hydrolyzed Whey Protein Isolate is a high-quality protein. It delivers a concentrated source of whey protein made more readily digestible and bio-available with the addition of hydrolysis.
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Ingredient helps processors create yogurt shakes made from reconstituted milk

A new stabilizing system opens up additional market potential.
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A new stabilizing system is said to greatly enhanced the properties of yogurt made from reconstituted milk. The reconstituted product can be processed in the same way as fresh milk. 

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Innovative whey ingredients meet global demands

State-of-the-art filtration, evaporation and drying equipment are producing new protein-based dairy ingredients used in beverages, baked goods and dairy foods.
By Sharon Gerdes
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Dairy continues to be the ingredient of choice in many food products because of its high-quality protein, excellent flavor profile and unique functionality in a wide variety of applications. Domestic dairy suppliers are proving to be both consistent global suppliers for basic dairy ingredients and diligent innovators of new ingredients.
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Arla Foods’ new protein cuts cost of making Greek-style yogurt

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New proteins from Arla Foods Ingredients cut the cost of making Greek-style yogurt.
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Texturants: Dairy’s ace in the hole

In creating healthy foods, formulators often reduce fat and sugar, the very ingredients responsible for the attributes creamy, smooth and soft that consumers expect in dairy foods. What’s the solution? Texturants.
By Kimberly Decker
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In September 2011, a study appeared in the journal Appetite reporting that texture, not flavor, best predicted the level of satiation that subjects expected from certain dairy products. In three separate experiments, the researchers wrote, product samples with the thicker texture — whether yogurt, custard or chocolate milk — rated higher for expected satiation than thinner ones.
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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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

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2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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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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