Dairy Foods Columnists

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.”
Read More

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.
Read More
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.
Read More

Prebiotics promote the growth of probiotics

Prebiotics are nondigestible dietary fibers that promote the growth and activity of probiotics. That much we do know. But dieticians, processors and consumers have so much more to learn.
Prebiotics have recently received a plethora of press in the food industry news. Manufacturers of prebiotic ingredients are promoting the “prebiotic properties,” “prebiotic functionality” and “prebiotic benefits” of their products. Writers are touting the “prebiotic effects” of isolated ingredients from novel sources such as spirulina, spruce trees, Yacon root, yams, agave and Jerusalem artichokes.
Read More
Obituary

Henry Randolph, an expert in milk testing and food safety, has passed away at age 78

Mr. Randolph was the President/Founder of Randolph Associates, Inc., established in 1977. He was a renowned Food Scientist among the Food and Dairy Industry, affectionately known as the "Milk Doctor."

Henry England "Doc" Randolph of Birmingham died July 29, 2013 after a courageous and resilient battle with Lou Gehrig's Disease (ALS). Mr. Randolph was born on May 21, 1935, and grew up on a farm in Sparta, Tenn.  


Read More
A minute with the publisher

The Dairy Foods Buyers Guide is a source of equipment, ingredients for dairy processors

This issue of Dairy Foods is a source of companies that provide products and services to your dairy processing operation.

Dairy Foods, as a brand, is a source of information available in multiple formats, including  print, website, webinars, social media and live events.


Read More

Fixing broken milk powder pricing

An industry group is at work to fix a broken milk powder price-discovery process that is resulting in damaging volatility, lost competitiveness and eroding global market share.
An industry group is at work to fix a broken milk powder price-discovery process that is resulting in damaging volatility, lost competitiveness and eroding global market share.
Read More

Dairy is a key source of protein, other nutrients

June is Dairy Month. It’s a good time to educate the public about cutting-edge research that supports the role of milk, cheese, yogurt and dairy ingredients in a healthy diet and a healthy environment.
Read More

Transportation’s role in food safety

FSMA has shifted the focus from responding to contamination to preventing it. This includes transportation, in addition to processing, packaging, sales and consumption.
Food safety is receiving a significant amount of attention. This puts more emphasis on the transport portion for the producer-to-market cycle.
Read More
From the Editor

A global summit about yogurt examines the benefits of this dairy food

A nutrition group touts the health benefits of yogurt and a dairy organization shares evidence of the industry’s diminishing carbon footprint.
A nutrition group touts the health benefits of yogurt and a dairy organization shares evidence of the industry’s diminishing carbon footprint.
Read More

Multimedia

Videos

Image Galleries

Anderson Erickson Dairy, Des Moines, Iowa

 From this one plant, AE Dairy manufactures a full range of Grade A dairy beverages and foods, including white and flavored milk, ice cream mix (packaged for retail sale and for commercial use), 50 flavors of Greek and conventional low-fat and nonfat yogurt, buttermilk, whipping cream, cottage cheese, juices, sour cream and dips.  

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!

1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

dairy foods january 2015

2015 January

Our annual supplier spotlights issue; A look inside Anderson Erickson Dairy; plus our detection systems Q&A

Table Of Contents Subscribe

Dairy Foods in 2015

Which dairy food do you plan to eat more of in 2015?
View Results Poll Archive

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.

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

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.