Other Ingredients

Ingredion's Weightain satiety system reduces calories

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The Weightain satiety system from Ingredion is a proprietary whole-grain-based weight management system that has been clinically proven to suppress hunger longer.


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The taste of our times

'Green Chile Queso' dairy seasoning for dips, snacks is new flavor from Land O’Lakes Ingredients

“We think it’s the perfect Tex-Mex fusion of flavors," says a marketing manager.
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Land O’Lakes Ingredients, Arden Hills, Minn., added Green Chile Queso to its extensive line of cheese powders and seasonings. 


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Something from nothing

Cheers! Start your day with a cup of acid whey

The innovative processing solution from Arla Food Ingredients has been named "Best Beverage Ingredient" at the Beverage Innovation Awards, held at the Drinktec.
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It's not turning lead into gold, but a new process does allow turning acid whey into value-added dairy products, such as high-protein fermented beverages, whey smoothies and fermented desserts.


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Penford Food Ingredients introduces highly soluble, enzymatically treated starches

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Penford Food Ingredients introduced PenNovo 03 and PenNovo MD, which are highly soluble, enzymatically-treated starches that improve functionality and health benefits in a variety of applications.
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Fortitech's new food and beverage applications from IFT

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Fortitech Inc. introduced new food and beverage applications at IFT last month.
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DairiConcepts’ Parmplus, a clean label, flavor-intensified freshly grated Parmesan cheese

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Parmplus, a clean label, flavor-intensified version of freshly grated Parmesan cheese, is part of DairiConcepts’ new DairiFusion line of innovative ingredients.
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Tempest in a yogurt cup

Arla unit says its ingredient can 'completely' eliminate acid whey in making of Greek yogurt

An executive calls traditional Greek yogurt making techniques "unsustainable both from an ecological and a commercial point of view."
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Arla Foods Ingredients says that to address the difficulties presented by the high levels of acid whey in traditional Greek yogurt manufacturing, it has developed a protein solution that enables yogurt manufacturers to produce Greek and Greek-style yogurt on their existing plant, "completely eliminating acid whey without compromising quality or taste."


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Mixed results with vitamins, mineral mix-ins for milk

Does it add value to dairy foods and beverages when processors add more vitamins or minerals? Or does it tarnish an otherwise clean label?
By Karen Giles-Smith MS, RD
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On both a personal and professional level, I believe dairy foods are perfect just the way they are. The truth is: I don’t want anyone messing with my milk (or cheese or yogurt). Milk is naturally nutrient-rich and although I understand the rationale for adding vitamin D, I don’t think milk needs further assistance — but that’s just me. Or is it?
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Ingredients

Do Fruit Ingredients Boost the Healthfulness of Dairy Foods?

By Karen Giles-Smith MS, RD
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Dairy foods and fruit are a fabulous fit for many reasons: Fruit ingredients impart natural sweetness, flavor, color, and a dash of nutrients.
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Ingredients help consumers play with their food

One trend is interactive foods, as when users stir inclusions into yogurts or swirl colors into new combinations. Other trends (like clean labels) can have a domino effect on formulations. Eliminating sugar, for example, has a direct bearing on texture.
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The national effort to turn around the obesity epidemic is steering children away from soft drinks and back to milk-based beverages. The popularity of Greek yogurt has given a shot in the arm to the cultured dairy category. Natural cheese is chic, as tastings and artisanal offerings take off. Ice cream processors welcome the flavor innovators.
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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. 

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!

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.

Frozen Desserts

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Dairy Foods Magazine

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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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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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