Tradeshow & Events Calendar

The best in the business

Dairy products contest deadline is July 22

The World Dairy Expo Championship Dairy Product Contest reminds dairy processors to submit their entries.
The registration date for the 2014 World Dairy Expo Championship Dairy Product Contest is Monday, July 22. All companies entering products in this contest must send their entry forms to Wisconsin Dairy Products Association.
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Life-long learning

Membrane technology event celebrated its 25th anniversary with record attendance

Dairy Foods and Filtration & Membrane World LLC have been partners for eight years.

The 25th annual Practical Membrane Technology Short Course was held earlier this month. The course focused on the basics of membrane technology and process design as well as new membrane technologies, materials and applications. In addition, participants took guided facility tours of Ecolab, GEA and GE Power & Water. 


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Trend spotting

Video, photos and cheese trends from the 2013 IDDBA show

Cheesemakers add herbs, peppers and other seasonings to soft, hard and cream cheeses.

Dairy Foods noticed that exhibitors were promoting spicy cheeses, raw milk cheeses and dairy-based ethnic foods at the 2013 International Dairy-Deli-Bake Association expo in Orlando, Fla., this week. 


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A grade for Grade A

Collegiate Dairy Products Evaluation Contest comes to Chicago in November

IDFA's International Dairy Show will host the 92nd Annual competition in which dairy food technology students from around the country test the quality of their sensory skills.

 

The International Dairy Foods Association said the Collegiate Dairy Products Evaluation Contest 2013 will be held during the International Dairy Show in November in Chicago


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WCIC show preview: Cheesemakers head to the land of cheese

Show organizers expect 1,400 attendees at the Wisconsin Cheese Industry Conference in La Crosse, Wis., April 17 to 18 to see the latest in cheese technology.
The 2013 Wisconsin Cheese Industry Conference (WCIC) will see more than 1,400 cheese industry leaders from around the nation gather for the latest in cheese technology, product safety, marketing and dairy issues. The conference, which is co-hosted by the Wisconsin Center for Dairy Research and Wisconsin Cheese Makers Association, takes place at La Crosse Center in La Crosse, Wis., April 17-18.
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Free Ice cream webinar on April 9

Dairy Foods and its partners have scheduled a series of webinars on a variety of processing topics. The live events are free (and will be archived). See webinars to register.
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Dairy Foods promotes Food Safety Summit, membrane technology course

Dairy Foods has become the exclusive dairy publication media partner for the annual Food Safety Summit, and the magazine is again presenting the Practical Membrane Technology Short Course.
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Continuing education

Webinar tells how to increase conveyor line efficiencies by removing changeover

This webinar explores line layout strategies and conveying solutions that do not require change-over between product sizes.

Recommended attendees are packaging line engineers, plant and operations managers and automation specialists in the food and consumer goods manufacturing industries. The webinar, with video and live Q&A will cover: 


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SIAL reports strong attendance, new dairy products

For the 25th show, it was predicted that there would be 6,000 exhibitors and 140,000 visitors from 200 countries. In fact, there were 150,192 professional visitors, a 10.2% increase from the previous edition of the show in 2010.
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Food safety

Dairy Foods magazine announces media partnership with Food Safety Summit

The magazine is the exclusive dairy publication media partner for the annual summit.

Dairy Foods announces its new role as the exclusive dairy publication serving as a media partner for the annual Food Safety Summit, the leading forum on food safety and food security, with the world's top authorities examining the most up-to-date innovations in the industry.  


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Multimedia

Videos

Image Galleries

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!

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

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2014 December

Dannon is our Processor of the Year, plus much more!

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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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