Dairy Foods Columnists

The 3 Fs of FSMA: frustrating, fizzling, fantastic

It all depends upon your point of view. But one thing is for sure: every dairy plant will be required to have a “qualified individual” who is responsible for
the facility’s FSMA program.


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Lactose intolerance: a condition as old as the Stone Age

Processors of hard cheese and yogurt take note: Neolithic man figured out he could consume fermented milk without harm even if drinking milk caused him GI distress.
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Stabilizers play an important role in ice cream

Stabilizers limit the mobility of water in the unfrozen aqueous portion and control the growth of ice crystals.
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Whole-milk-powder has huge potential market internationally

WMP has a limited market domestically but a huge potential market internationally. Whole milk powder can be a real difference-maker in exporting for the U.S. dairy industry.
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Searchable database finds location of dairy processing plants

Dairy Plants USA is our new interactive database of dairy plants, searchable by dairy processor, state or products made. Buyers of dairy ingredients or brands looking for co-packing partners are among the users of this new online directory.
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Turning waste into energy

Dairy producers and processors have found value in what they used to throw away.
Dairy producers and processors have found value in what they used to throw away. Methane digesters and other technologies create energy to power homes, offices and industrial plants.
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Trucks, trailers require less fuel

The transportation industry has new refrigerated trailers that preserve the quality of dairy foods and beverages as they are shipped from the plant to the next destination.
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Dairy slips through the looking glass

In the truly bizarre world of international trade regulations and negotiations, U.S. dairy processors could be forbidden to describe their products as “American cheese.”
“When I use a word,” Humpty Dumpty said in rather a scornful tone, “it means just what I choose it to mean — neither more nor less.” Our ovate friend was talking to Alice in Lewis Carroll’s “Through The Looking-Glass.”
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The cheese of the future

Cheese manufacturers and their suppliers will develop more pronounced flavors. They’ll use waterless mozzarella cookers and make cheeses entirely in their retail containers.
The dairy industry is an innovative field, always working to meet or anticipate consumer needs and adjust products and manufacturing practices to suit the marketplace. So, it comes as no surprise that we are already considering the cheeses of the future.
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Dairy innovations

Dairy and cultures make a powerful beverage duo

Concentrated milk or whey protein ingredients are often added to cultured dairy beverages to boost the protein level and to contribute to viscosity and mouthfeel.
Greek introductions continue to dominate growth in the yogurt category, but the other cultured segment to watch is drinkable yogurt. Volume sales in 2012 were 211 million pints and the latest IRI data for 2013 showed yogurt drinks experiencing double-digit growth in the United States.
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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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Cheese Flavors

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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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Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

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