Dairy Foods Columnists

The Time Has Come for Integrated Plant Assessments

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Sustainability has many strange bedfellows and eccentricities. Not too long ago, the buzz was all about creating a carbon footprint, and as folks pursued carbon footprinting, the question became “do I conduct it as a Scope 1, 2 or 3 assessment?”
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Time for Dairy to Shed the Status Quo

By Mike Richmond
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With all the food safety scares going on globally across product categories, we need to be concerned about safety and security across the food chain.
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Tools for a Functional Dairy HACCP Program

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HACCP (hazard analysis critical control point) systems have been utilized by the U.S. dairy industry since the mid-1980s, when everything was a critical control point.
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The Best In Tensions

By Jim Carper
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I  think most people go to work with the best intentions. They show up on time and do their work correctly and productively.
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Dairy Pricing Moves Into A Higher Orbit

By Tom Super
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Like Halley’s Comet, milk pricing “paradigm shifts” come along every so often and make us sit up and take notice. 
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The New Food Safety Law Requires Action

By Henry Randolph
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In general, prior to the mid-1980s, the sanitation of non-product contact surfaces on the environment was not a high priority.
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A Raw Deal

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Should dairy farms be allowed to sell jars and bottles of raw (unpasteurized) cow’s milk directly to consumers? It’s an issue that stirs the blood, like a helmet law for motorcycles or a body scan at the airport.
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Dairy Goes Clubbing

By Jim Carper
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Do you think healthy people want messages about healthy foods in a place where they are practicing being healthy? I think so, and so do dairy processors.
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The Case For Simplifying Ingredient Statements

By Phillip S. Tong
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Consumers have hectic, complicated lives. The 2011 trends forecast by the Food Channel (in conjunction with Culturewaves, the International Food Futurist and Mintel International) states: “for years we talked about simplicity, sometimes under names like ‘local’ or ‘social consciousness’ or ‘green.’
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Producing Better Frozen Novelties

By Bruce Tharp and Steve Young
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Novelties are units of frozen desserts designed for consumption as a single serving.
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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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Dairy Foods Magazine

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2014 August

Smith Brothers Farms is Plant of the Year; Plus we feature our annual Dairy 100 processors.

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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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