Dairy Foods Columnists

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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Do more with less: consolidate your ice cream mixes

Here’s what you need to know about consolidating mixes.

If one ice cream mix can play multiple ‘roles,’ then you can be more flexible, cost-efficient and competitive.


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Edible dairy packaging and other green ideas

Packaging is not a big contributor to a dairy’s carbon footprint, but to consumers, it can be a symbol of a company’s eco-friendliness.

Besides producing recyclable cartons and wraps, dairy processors use compostable materials. Even edible packaging is possible.


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Writing standards for robotic equipment

Robotic automation equipment is common in the auto industry, but the wet conditions in dairy plants have created a need for equipment standards to comply with strict food safety and hygiene rules. Here is what we have done so far.

Traditional applications for robot-based automation in food processing have been basic pick-and-place packing operations. On the processing side, dairy plants contain many applications that are repetitive or labor-intensive. These are perfect candidates for robot-based automation.


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Dean Foods’ business strategies turn a profit

I was buried in annual reports this month while we were compiling our Dairy 100 list. What I realized is that there are no secrets. It’s how you execute business basics that determines your level of success.


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Multimedia

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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!

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.

Cheese Flavors

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Dairy Foods Magazine

september cover

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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