Dairy Foods Columnists

Dairy protein blends

Promoting protein-fortified products

Consumers look at labels for total protein content.

Now that protein has piqued consumers’ interest, effective promotion of protein-fortified products is an excellent investment.


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How to avoid crystals in cheese

While considered to be a major defect in some cheeses, crystals can be a desired attribute in certain aged products.


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Dairy processors are stayin’ alive with new processes, new products

There is nothing wrong with respecting traditions and following practices that have proven to be successful. But for long-lasting success, regular doses of innovation (in product, processes and marketing) will help your company endure.


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Whey protein delivers on multiple health and wellness trends

Research and product innovation can help consumers incorporate whey protein into their diets. The result? People will lose more fat, maintain more lean muscle or both.


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FDA's changes to food labels, portion sizes could cause issues for dairy processors

The FDA suggests changes to food labels and portion sizes. The IDFA points out the ramifications to dairy processors and to consumers: chiefly confusion and high costs.


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Food safety training for dairy plant workers

A philosophy, and the reality of training line employees

There is no school for dairy plant production workers. It is up to you to teach food safety and plant safety. Then you have to observe that the teaching has been understood.


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Take the long view on dairy research

Remember when all saturated fat was considered bad for you? Not so today.

Food fads come and go but years of planning, investment, execution and patience are necessary to see an eventual payoff from dairy research.


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Will the next Greek yogurt please stand up?

What will be the next phenomenon in the cultured dairy product category?

Greek yogurt accounted for 44% of U.S. yogurt sales in 2013 compared to just 4% in 2008. Marketers predict there is still a lot more room to grow the category in the United States.


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Arla's whey and lactose JV begins production

Production began this summer at a new whey and lactose production facility that is a joint venture between Denmark’s Arla Foods Ingredients and German dairy co-operative Deutsches Milchkontor.


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Promoting probiotics’ health benefits

The human health benefits of probiotics merit consideration by public health policy makers. Dairy processors need to keep up with the research on this important ingredient.


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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.

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!

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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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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