Dairy Processor News

Dairy people

Chobani adds former Obama advisor to its nutrition, regulatory affairs team

Chobani adds Dr. Robert C. Post to its team as senior director for nutrition and regulatory affairs.
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Processor news

Upstate Niagara named 2014 best milk in New York

Upstate Niagara Coop has been awarded the 2014 best milk processor by Cornell University’s Milk Quality Improvement program.
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Awards

Emmi Roth, Westby Co-op, Gifford’s take top honors in dairy contest

This year’s contest, sponsored by the Wisconsin Dairy Products Assn. (WDPA), received a record number of 1,055 entries.

Emmi Roth USA, Monroe, Wis., was selected as the Cheese and Butter Grand Champion, Westby Cooperative Creamery, Westby, Wis., was selected as the Grade A Grand Champion and Gifford’s Dairy, Skowhegan, Maine, was the Ice Cream Grand Champion of the World Dairy Expo (WDE) Championship Dairy Product Contest.  


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The Dairy 100

Enhanced Dairy 100 report links companies to websites, annual reports

Clicking on the company name takes you to that dairy processor’s website. Annual reports and financial information for public companies are one click away.

Dairy Foods has enhanced its 2014 report of the largest dairy processors. Visitors to the 2014 Dairy 100 can link to company websites directly from the listing. We have also provided links to annual reports and other financial information for publicly held dairy processors.


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Dean Foods’ business strategies turn a profit

I was buried in annual reports this month while we were compiling our Dairy 100 list. What I realized is that there are no secrets. It’s how you execute business basics that determines your level of success.


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Awards

Dairy product contest reaches 1,000 entry milestone

Dairy processors from many U.S states as well as Canada and New Zealand have entered.

The World Dairy Expo Championship Dairy Product Contest received 1,000 entries in 71 classes, including cheese, ice cream, butter, sour cream, yogurt, milk, cottage cheese and more.
 


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Dairy processors enroll in Ohio State University

The university aims to expand and enhance its dairy program. It formed a partnership with Quality Chekd to train and educate dairy professionals in food safety and equipment operation.

Dairy processing isn’t getting any easier. The business changes every day. Owners of dairy plants deal with new regulations, new equipment, new products and new hires.


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17 U.S. dairy processors make commitments to traceability

Seventeen U.S. dairy processors, accounting for 68% of U.S. milk production, have committed to voluntary best practices for enhanced dairy traceability established by the Innovation Center for U.S. Dairy, it was announced last month.


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The link between clean raw milk and product quality

Researchers at Cornell University offer a perspective on producer premium programs. They find that premiums for raw milk quality may deliver financial benefits to dairy processors.

A number of tests have been used traditionally to evaluate the quality of raw milk, including, but not limited to, somatic cell counts (SCC), different types of bacterial counts including the standard plate count (SPC) and tests for the presence of drug residues and added water.


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U.S. streamlines organic trade with Korea

Organic processed products certified in the United States or Korea can now be labeled as organic in either country, the U.S. Trade Representative announced in July.


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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!

11/18/14 2:00 pm EST

Product Inspection Fundamentals for the Dairy Industry

On Demand 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

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2014 December

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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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