Dairy Foods Columnists

Resolve to listen in 2013. You might find a path to success

January 15, 2013
Don’t make 10 New Year’s resolutions. Just make one: Listen.
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These dairy industry suppliers can help processors succeed

January 15, 2013
We have so many new ways to communicate with you. You can stay connected with us via Dairy Foods magazine, the website, social media, e-newsletters, webinars and face-to-face visits.
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Use metrics to measure sustainability efforts

Measuring sustainability practices involves many variables. There is no one-size-fits-all approach that works for all operations. Metrics take differences into consideration.
December 18, 2012
Consumers continue to demand tasty and nutritious products that are produced in an environmentally responsible way. As a result, retailers and foodservice companies have heightened interest in the sustainability of their suppliers, and environmental organizations have ratcheted up their sustainability assessments of industries and businesses.
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How cultured dairy products can have a long shelf life and a clean label

Your cultured dairy products can have a long shelf life and a clean label. Lactic acid bacteria will produce compounds that have antimicrobial activity against bacteria, yeasts and molds.
December 15, 2012

When consumers grow interested in what is in their food, they read product labels. And when shoppers read product labels that include potassium sorbate, nisin, maltodextrins, carrageenan, sodium benzoate and so on, they put your product back on the shelf.


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Mixed results with vitamins, mineral mix-ins for milk

Does it add value to dairy foods and beverages when processors add more vitamins or minerals? Or does it tarnish an otherwise clean label?
December 10, 2012
On both a personal and professional level, I believe dairy foods are perfect just the way they are. The truth is: I don’t want anyone messing with my milk (or cheese or yogurt). Milk is naturally nutrient-rich and although I understand the rationale for adding vitamin D, I don’t think milk needs further assistance — but that’s just me. Or is it?
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A holiday card to dairy processors

Sit by the Yule log with a fresh glass of eggnog as I rhyme and cheer the events of the year.
December 10, 2012
December is here. It’s a month of good cheer. It means we have survived another long year.

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Ingredients

Do Fruit Ingredients Boost the Healthfulness of Dairy Foods?

December 10, 2012
Dairy foods and fruit are a fabulous fit for many reasons: Fruit ingredients impart natural sweetness, flavor, color, and a dash of nutrients.
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Cheese

Give the gift of cheese

Cheese is a gracious gift and the perfect party fare
November 16, 2012
Any way you slice it, cheese is a thoughtful gift for the holiday season. Not only is it a gastronomical delight, cheese is endowed with bountiful nutrients and health benefits.
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Cheese is a winner, milk not so much

Dairy processors are cleaning up on sales of natural cheese. Or, they need to mop up the steady trickle of losses in the fluid milk category.
November 12, 2012
How’s the dairy foods business? Which one? If you sell natural cheese or Greek yogurt, then the answer is: Great. If you bottle milk or package ice cream, then the answer might be: Things could be better.
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Make a better-tasting, low-fat Cheddar

Rather than calling them low-fat Cheddars, describe them as high in protein, much like Greek yogurt makers compare themselves to traditional yogurt.
October 9, 2012
During the past few years, pressure to manufacture good tasting low-fat and reduced-fat options for the foodservice and ingredient industries has grown. New limits and regulations have led to even greater pressure on the dairy industry to produce and manufacture such products. While we face some challenges, the dairy industry has already developed several solutions.
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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!

6/19/14 2:00 pm EDT

Build a Better Cheese

On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.

Ice Cream

What’s your favorite way to eat ice cream?
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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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