Dairy Foods Columnists

Methane to power: the technology improves

 The ultimate goal is widespread adoption of digester systems to manage manure and nutrients, address air and water quality concerns, reduce greenhouse gas emissions and produce renewable energy and fertilizer.  


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Fortifying with vitamins & minerals

 Over half of U.S. consumers believe that fortified foods are worthwhile, but they may need more information before they’ll buy. 


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You don't know beans about cottage cheese

 You know it’s next to the garbanzos at the salad bar. Did you know this versatile dairy food will add taste, texture, flavor and protein to many other foods? 


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Dairy on wry

Holiday greetings to dairy processing companies and dairy industry executives

In the boardroom we saw the changing of the guard. With iambs and feet, I’ll play the role of the bard.

No visions of sugar plums dance in my head. For me, it’s milk, yogurt, cheese and ice cream instead. 


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The state of the dairy industry is good, but it could be better

 Hollywood inspired our annual review of dairy foods and beverages. For the most part, we offer an enthusiastic thumbs-up and throw no rotten tomatoes.


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Today's definition of quality in dairy plants

It means meeting customers’ expectations the first time and every time. To get there, dairies must concentrate not only on raw milk quality, but also on dairy ingredients, sweeteners, flavors and the manufacturing processes.


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10 reasons to read Dairy Foods' October issue cover to cover

You’ll find market trends, business success strategies, ideas for new foods and beverages, food safety programs and ideas for tapping the export market.


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Time to tout protein in dairy foods

Protein is under-represented in the American diet, yet consumers want protein-rich foods and beverages. New developments from protein ingredient suppliers are driving product innovations.


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In exports, one size (or cheese) does not fit all

Customers in Mexico, Asia and the Middle East want U.S. cheese. But exporters have to know the nuances of each market. For example, most Chinese consumers probably have little experience with natural cheese.


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Opportunities rise for on-the-go dairy snacks

 Americans are on the go. There is an opportunity for processors to develop dairy-protein-fortified snacks and beverages that can be eaten away from the dining room table. 


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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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cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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