Dairy Foods Columnists

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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The case for fortifying cheese

Overall, Americans do not suffer from nutrition deficiencies. But cheesemakers might find opportunities in niche markets. Certain bioactive peptides have potential benefits. They are worth watching.

Fortification is nothing new for the dairy industry. In fact, one of the most well-known examples of beneficial food fortification is the addition of Vitamin D to milk.


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Developing foods with dairy proteins

Dairy protein delivers the taste, nutrition, flexibility and functionality that food and beverage manufacturers need so that their formulations satisfy today’s changing lifestyles and dining habits.

Food and beverage formulators are always monitoring consumer trends. Incorporating sources of protein is one of the more popular trends, as evidenced by global protein product launch activity growing 14.5% from 2008 to 2012, according to Innova Database.


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Opinion

National Dairy Month is a time to reflect on the successes of the dairy industry

Milk is a marvel. It’s an inexpensive source of high-quality protein and an extremely versatile ingredient.

It’s nutritious, inexpensive, readily available and versatile. National Dairy Month is the time to reinforce to consumers the vitality of milk, cheese, yogurt and other dairy foods.


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Add protein to breakfast foods with dairy

Hop on the breakfast bandwagon and help consumers start their day with sufficient protein. Foods and beverages containing dairy deliver energy, promote heart health and aid in weight management.


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Cultures and enzymes can increase yields

Cultures and enzymes have become more specific over the past few years. They help dairy processors increase yield from milk and speed processing time. Cultures and enzymes also prolong the shelf life of foods, a real benefit for consumers.


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Live long and prosper with probiotics

Prebiotic and probiotic ingredients have the potential to improve quality and length of life.

Someday, science may show that particular prebiotic, probiotic, and synbiotic ingredients help prevent certain age-related disorders and lengthen lives. Although the anti-aging effects of pre- and probiotics are plausible, supporting science is scant and inconclusive to date. However, scientists have developed several hypotheses about how aging may alter the intestinal microbiome and how certain pre- and probiotics may help prevent or reverse these changes.


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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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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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