Dairy Foods Columnists

Food processors look for natural cheese

It is estimated that 70% of all cheese used in processing channels is natural. The key varieties are Cheddar, mozzarella, cream cheese and hard Italian cheeses.
April 13, 2014

Cheese usage today falls into three categories — industrial, retail and foodservice.


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EPA’s next big measurement program

April 12, 2014

 EPA’s next big measurement program uses energy performance indicators in a program created by Duke University. Soon you will be able to compare your plant to the overall dairy industry’s performance. EPA will recognize the top 25% of participating dairy plants with its Energy Star Certification. 


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Formulating for millenials and baby boomers

But they look at food through different lenses. Millennials are all about knowing the origin of foods and eating all-natural foods. Boomers want to prevent illness and seek foods that keep them healthy and active into retirement.
April 12, 2014

In terms of influence in the market, baby boomers and millennials are running the show. To which generation should the dairy industry cater? The best answer may be: both. Here’s why.


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Food safety

FSMA Timetable Reset: Court Orders & Re-Writes

Use this 3-year enforcement timeline when planning for employee training and compliance with the Food Safety Modernization Act.
April 11, 2014

"Are we there yet?” Many senior plant and dairy corporate leaders are wondering when the journey will end regarding full implementation of the Food and Drug Administration’s Food Safety Modernization Act.


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Working with cocoa in ice cream

To formulate a quality product, you must understand the properties and attributes of cocoa and chocolate. Then you can achieve the desired flavor, body, texture and color.
April 8, 2014

 Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.  


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Gazing into the dairy industry's crystal ball

The FDA’s new label changes, two conferences in a week and a trip through a milk plant have me thinking about the future of the dairy industry.
April 5, 2014

In late February, the U.S. Food and Drug Administration put out for comment its suggestions to redo the Nutrition Facts label on food packages.


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Off-the-shelf ideas to extend shelf life

March 11, 2014

A thorough regimen of inspecting, sampling and testing in your milk plant can be an effective means of achieving a longer shelf life for the dairy products you process.


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Hubba, hubba

The Devil or Angel approach to advertising milk – sex or wholesomeness

MilkPEP shaves its milk mustache, fairlife goes sexy and Umpqua stays wholesome.
March 10, 2014

A milk processor channels pin-up models in its ad campaign for a high-protein milk. Meanwhile, the national marketing group MilkPEP has stopped asking “got milk?” in favor of a new campaign that touts the beverage’s protein content.


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The java script

Developing RTD tea and coffee

Ready-to-drink coffee and tea products create value and convenience as a cheaper and quicker alternative to stopping at a coffee or tea chain.
March 9, 2014

Dairy processors have the processing equipment and the retail relationships so it makes sense to capitalize on the popularity of ready-to-drink coffee and tea beverages. Here’s what you need to know about developing these RTD drinks.


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The Middle East needs U.S. dairy products

March 9, 2014

 A growing population, the rise of a middle class and demand for innovative and healthy dairy foods contribute to a rise in U.S. dairy exports to the Middle East and North Africa at exporting.  


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Multimedia

Videos

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. 

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!

5/1/13 8:00 am EST

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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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