Tradeshow & Events Calendar

Good, safe foods

Artisan and farmstead cheesemakers learn GMPs at food safety courses

The workshops are one of several food safety initiatives that are being offered through the Innovation Center for US Dairy to assure the dairy industry continues to provide consumers and channels a safe and nutritional food/beverage product.

The Innovation Center for U.S. Dairy has scheduled two additional regional food safety workshops in a continued effort to provide food safety training to the artisan/farmstead cheesemaking segment of the dairy industry.


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Dairy meetings

Top dairy executives headline the WDPA summer symposium, July 14 to 15

The two-day meeting consists of programs, social events, a golf outing, and the opportunity to network.

Michael Haddad (CEO, Schreiber Foods), Dave Fuhrmann (CEO, Foremost Farms USA), Dermot Carey (Sr. VP, Darigold Inc.), Bruce Pronschinsk (Director, Kwik Trip) and Keith Gomes (COO, Dairy Farmers of America) are among the confirmed speakers at the Wisconsin Dairy Products Association’s 2014 Dairy Symposium.
 


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IFT's 2014 Food Expo heads to New Orleans in June

The IFT annual meeting and food expo kicks off June 22 at the New Orleans Morial Convention Center

Seen as one of the most important trade shows of the year for professionals involved in food science and technology, the show is expected to feature over 900 exhibiting companies. More than 100 educational sessions and 1,000 poster presentations will provide information on the latest developments and trends.


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Good deeds

World Championship Cheese Auction is April 23 in Milwaukee

Proceeds benefit dairy industry education programs, student scholarships, dairy farmer organizations and other causes.

Cheesemakers and their suppliers will be bidding on award-winning cheeses April 23 in Milwaukee. The World Championship Cheese Auction, the key fundraising event of the Wisconsin Cheese Makers Association, will be held during the International Cheese Technology Expo in Milwaukee.
 


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Drink up

InterBev joins International Dairy Show, Process Expo in 2015

InterBev, last held in 2012 has split into two shows: InterBev Process and InterBev Beverage.

InterBev Process is co-locating in Chicago with the International Dairy Show and Process Expo. The International Dairy Foods Association, Washington, D.C., organizes the dairy show and the Food Processing Suppliers Association, McLean, Va., runs Process Expo. 


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Butter then cheese

Record 2,600 entries flood the World Championship Cheese Contest

“Fifty cheese and butter experts from around the world will come together to evaluate the entries and choose the 2014 World Champion,” says the contest manager.

Entries in the 2014 World Championship Cheese Contest have reached a new record, growing 5% to 2,615 entries from 22 nations around the world, according to Wisconsin Cheese Makers Association, Madison, Wis., host of the competition. Cheese and butter entries continue to arrive for the judging competition set for March 18 and 19 in Madison.


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Multimedia

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Blue Bell Creameries, Brenham, Texas

Blue Bell Creameries of Brenham, Texas, has no shortage of ideas. Every year it considers roughly 300 new flavor concepts. Through a rigorous evaluation process, the company whittles those ideas down to five or six. It is serious about finding flavors that resonate with consumers and translating those flavors into ice cream.

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!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

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2015 February

What's happening in milk; plus we look at Blue Bell ice cream operations, what drives its success.

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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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