Dairy Foods Columnists

Formulating

Designing dairy to the demographics

How can the dairy industry deliver what consumers desire? A new dawn of demographics reveals a plethora of possibilities.
By Karen Giles-Smith MS, RD
No Comments
Change can often be a deeply unsettling process that tests our faith and our resolve,” writes Robert Holden, author of the books “Shift Happens” and “Success Intelligence.” “Yet if we learn to handle change well, we can open ourselves up to new levels of creativity and success.”
Read More
From the editor

The myriad of issues for dairy processors today

At any given time, a processor might have these issues simmering (or boiling) on the front and back burners: food safety, employee safety, product development, customer management, marketing and trade show attendance. You’re going to need a bigger stove.
By Jim Carper
No Comments
After editing the articles in this edition, I came away impressed and awed by the myriad issues a dairy processing company deals with.
Read More
Tharp & Young On Ice Cream

Formulating low-calorie ice cream

There is more than one route to reducing calories in frozen desserts. The choice of dairy ingredients, sweeteners and processing techniques all play a role.
By Bruce Tharp and Steve Young
No Comments
For years, processors have reduced the fat and total sugars in a wide variety of frozen dessert formats with varying degrees of technical, nutritional, sensory and economic success.
Read More

Dairy exports continue to grow

Neither droughts nor threatened port closures nor a shaky global economy could deter U.S. dairy ingredient manufacturers. Last year, exports again were 13% of milk production. It’s a fact: the industry keeps getting better at exporting.
By Tom Suber
No Comments
In the ongoing maturation of the U.S. dairy industry as a global player, we took another step forward in 2012.
Read More
Research

Milk's role in cardiovascular disease

High consumption of saturated fats is a risk factor for developing cardiovascular disease. But research suggests that the saturated fat in milk might have a favorable effect on heart health.
By Greg Miller
No Comments
The nutritional and health benefits of dairy food consumption have long provided industry with multiple opportunities to promote its products to health-minded consumers.
Read More

Innovative whey ingredients meet global demands

State-of-the-art filtration, evaporation and drying equipment are producing new protein-based dairy ingredients used in beverages, baked goods and dairy foods.
By Sharon Gerdes
No Comments
Dairy continues to be the ingredient of choice in many food products because of its high-quality protein, excellent flavor profile and unique functionality in a wide variety of applications. Domestic dairy suppliers are proving to be both consistent global suppliers for basic dairy ingredients and diligent innovators of new ingredients.
Read More

Taking a look at commercials for dairy foods

As I watched commercials for dairy foods, I critiqued them as if they were Oscar-nominated films. Here are my favorites, along with some stinkers.
No Comments
When I first heard of “Les Miserables,” I thought it was a report detailing the woes of fluid milk processors. Hollywood inspired me to mash up dairy foods and movies. So at my Oscar-watching party last month, refreshments included “Life of Pi à la mode” and “Zero Dark chocolate Thirty-calorie milk.”
Read More

Consider alternative fuels for your fleet

Government rules and programs affect dairy processors and their fleets. For example, there is the call to reduce greenhouse gas emissions and improve fuel efficiency of medium- and heavy-duty trucks beginning in 2017.
By Walter Weart
No Comments
By now, we all know that the Mayans weren’t correct. The world did not end on Dec. 21, 2012, but anyone involved in trucking is certainly facing a number of problems and might feel as though the Mayans were onto something.
Read More

Deliver the full benefits of cultured dairy

Fermented milk products could arguably be one of the most convenient, tasty, economic and healthy foods we have today.
By Phillip S. Tong
No Comments
Consumer’s acceptance of the idea that yogurt, a fermented (cultured) milk, is “good for you” has been so widespread that it has attracted other marketers who are trying to figure out how to capitalize on its popularity.
Read More

7 key steps in making great Greek-style frozen yogurt

Handle with care. A properly formulated mix has the right mouth feel, tastes great and delivers the nutrient content consumers seek.
By Bruce Tharp and Steve Young
No Comments
Greek-style frozen yogurt is a product that emulates the properties associated with the success of cultured Greek yogurt. Those properties involve primarily protein and acidity (tartness) levels higher than those of conventional yogurt.
Read More

Multimedia

Videos

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. 

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!

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.

Training

Do you know what you’re doing?
View Results Poll Archive

Dairy Foods Magazine

august 2014 df cover

2014 August

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

Table Of Contents Subscribe

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
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.

More Products

Clear Seas Research

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.

Dairy Foods Buyers Guide

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

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus