Dairy Processor News

Weather or not

Cold, wet weather dampens availability of organic milk; prices fall despite the scarcity

The national price of organic Greek yogurt is only 6 cents higher than conventional Greek yogurt.
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Organic producers in Northern New England, Maine and much of Wisconsin are not able to graze cows for pasture feeding yet, due to weather not warming nor pastures drying as fast as is desirable.


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The Grecian formula

Chobani goes to Asia, Latin America; more markets in the works

The Asian market is served by the Australian plant which ships single-serve cups of plain and flavored yogurts and multiserve containers of plain yogurt.
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Chobani is exporting Greek yogurt to Singapore, Malaysia and Panama. The New Berlin, N.Y.-based dairy processor also has a plant in Idaho and currently sells in Australia, where it has a third manufacturing facility. 


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H-E-B, Denali Flavors launch new product lines, plus other dairy industy news

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The Texas-based grocery chain H-E-B in March launched its own line of organic products, including dairy.


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Formulating for millennials and baby boomers

But they look at food through different lenses. Millennials are all about knowing the origin of foods and eating all-natural foods. Boomers want to prevent illness and seek foods that keep them healthy and active into retirement.
By Karen Giles-Smith MS, RD
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In terms of influence in the market, baby boomers and millennials are running the show. To which generation should the dairy industry cater? The best answer may be: both. Here’s why.


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Weekend reading

RTD tea & coffee, Cornell’s new creamery, Fage yogurt are top articles in March

Visitors to dairyfoods.com also read about Fairlife’s high-protein milk, Easter-flavored milks from Hiland Dairy and new products introduced at Expo West.
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Dairy processors stay current with dairy news by visiting dairyfoods.com. These were the 10 most-read articles in the month of March.


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Jelly bean, tangerine-carrot are new flavors for 2014

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Food and beverage processors find inspiration everywhere, including in traditional Southern desserts and bartenders.


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3 new yogurt brands are called ‘pacesetters’

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 Dairy brands fared well in 2013, scoring three spots in the top 10 on Information Resources Inc.’s 2013 New Product Pacesetters report. 


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Klondike Cheese mines the Greek yogurt vein

The award-winning cheesemaker built a cultured dairy production facility to meet the demand for Greek yogurt from food processors and private-label accounts.
By April Miller
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A Wisconsin cheesemaker built a Greek yogurt production facility to meet private-label demand for the popular cultured dairy food.


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Origin Food Group focuses on healthy cultured dairy

Origin Food Group makes smoothies, drinkable yogurts and bulk yogurt. The North Carolina dairy processor offers a range of services to contract manufacturing customers.
By April Miller
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 Origin Food Group is focused on manufacturing value-added dairy products for private-label and contract manufacturing accounts. The dairy processor also makes its own branded cultured dairy foods and beverages. 


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Investments in UHT processing equipment helps Agropur grow

Investments in ultra-high temperature processing equipment help Agropur USA gain business in the burgeoning market for extended-shelf-life products.
By Jim Carper
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 The future is bright for the aseptic packaging of dairy and processed foods in North America. That’s the conclusion of a 2012 study by the research firm Markets and Markets.  


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Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Frozen Desserts

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Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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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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Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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