Dairy Processor News

Fancy cheeses take a spotlight

As the processed cheese category continues to struggle and with natural cheese still winning with consumers, we ask: Are fancy cheeses the next big thing?


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Unwrapped

Bel Brands opens a cheese plant; Byrne Dairy opens a yogurt plant

Executives from Bel’s parent company in Paris were joined by federal, state and local political leaders and French Embassy representatives in South Dakota for a ribbon-cutting ceremony.

Bel Brands USA cut the ribbon today at its new $144 million cheesemaking plant in Brookings, S.D. In upstate New York, family-owned Byrne Dairy celebrated the opening of its yogurt facility. 


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Waste water treatment: dealing with the FOG of processing

New wastewater treatment systems help Butter Buds and Darigold control the discharge of fats, oils and grease.


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Farmstead and artisan cheeses steal the show

The top cheeses in the American Cheese Society’s annual competition include a French Alpine-style, a non-traditional blue and an aged Gouda.


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A Vermont cheese company brings the Old World to the East Coast

This farmstead cheese company completely reinvented itself and now offers its own unique, Old World style cheeses, including a flavored British-style hard, a German-style and beer Cheddar.


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Big flavors from small batches: A look inside Velvet Ice Cream's plant

Over the last 100 years, Velvet Ice Cream, a self-styled ‘small batch’ producer, built a reputation for making premium products by using only the best flavorings, nuts, fruits, ribbons and inclusions.


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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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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

On Demand 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

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Dairy Foods in 2015

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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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