Dairy Processor News

Velvet Ice Cream 4.0: How this 100-year-old company stays relevant

The fourth generation of the Dager family is now leading this 100-year-old dairy company. The ice cream maker stays relevant with social media, new flavors and good-old-fashioned premium product.


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U.S. cheesemakers protest Canadian trade proposal

The U.S. Dairy Export Council, Arlington, Va., is supporting an ad-hoc coalition of 16 dairy companies and organizations fighting a plan to further restrict U.S. access to the tight Canadian cheese market.


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Organic, conventional dairies show few differences in cow health, milk

Cows raised on organic and conventional dairy farms in three regions of the United States show no significant differences in health or in the nutritional content of their milk, according to a new study by Oregon State University, Corvallis, Ore., researchers and their collaborators.


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Reduce, reuse, recycle

Enter your company in the 2015 U.S. Dairy Sustainability Awards Program

The program has two new categories: Achievement in Resource Stewardship and Achievement in Community Partnerships. Deadline in Nov. 7

The Innovation Center for U.S. Dairy is accepting nominations for the 2015 U.S. Dairy Sustainability Awards. The awards recognize outstanding dairy farms, businesses and partnerships for socially responsible, economically viable and environmentally sound practices. 


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Mexico, Brazil

Nestle, Arla strengthen positions in Latin America

Nestlé Mexico will finance production and infrastructure and provide technical assistance in the milk and whey supply chains. Arla intends to capture market share in the world's 4th largest dairy market.

Nestlé Mexico plans to invest about $53 million to increase milk production in Mexico. Arla takes an ownership position in Brazil’s Vigor.


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Taste, bud

Dairy students taste with the best at 93rd annual Collegiate Dairy Products Evaluation Contest

Students will evaluate dairy products and try to match the expert judges as closely as possible.

Dairy students from across the country and around the world will test their skills against one another at the 93rd annual Collegiate Dairy Products Evaluation Contest.


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Earnings report

Yoplait shows gains in volume, sales and market share in Q1

While net sales for General Mills' U.S. Retail segment dipped 5% from the prior year, the Snacks, Yoplait and Small Planet Foods divisions achieved net sales gains.

"In U.S. Retail, our Yoplait yogurt business returned to growth, with volume, sales, and market share gains,” said General Mills Chairman and Chief Executive Officer Ken Powell in a statement today. 


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Dairy industry pushes back on FDA proposals

While IDFA asks FDA to back off on its no added sugars declaration, NMPF says it is “basically supportive” of the idea. But both groups oppose changing the serving size of ice cream.


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Chobani to school college students on Greek yogurt

To increase brand awareness and yogurt consumption at U.S. colleges and universities, Greek yogurt processor Chobani, Norwich, N.Y., has hired the marketing and licensing agency IMG, Winston-Salem, N.C.


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Dairy brands try various marketing tactics

A cheesemaker sets up camp in New York’s Times Square. A yogurt maker signs a marketing deal with professional football. Another yogurt company uses sampling at a public event to build its brand.


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Multimedia

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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!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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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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