Dairy Foods Columnists

Formulating for millennials 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.

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.

"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.

 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.

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

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.

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.

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

 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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Dairy powers healthy innovations

Turn to science to unlock the power of dairy’s nutrition and health benefits. Then create messages to teach consumers that dairy is a source of high-quality protein and other nutrients.


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All aboard the traceability train

 Companies representing 25% of domestic fluid milk production already have committed to voluntary traceability guidelines. The Innovation Center for Dairy Research aims to have an 80% adoption rate across by September. 


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Multimedia

Videos

Image Galleries

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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