Dairy Processor News

Once you've met them, you'll never forget them

Can these ‘magnificent 7’ save milk? DMI thinks they have a good chance

Past advertising efforts were essentially generic and acted as disincentives to dairies to invest in promoting their own brands. “Brands understand they need to step up,” Gallagher said.

DMI, Rosemont, Ill., which is funded by dairy farmers through the checkoff program, said it is assisting in product development, consumer insights, nutritional consulting, technical and formulation support and introductions to perspective marketplace partners.
 


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Association news

Milk, cheese, ice cream associations add new members to their boards

Rich Draper, CEO of The Ice Cream Club, was elected secretary of the International Ice Cream Association.

The International Dairy Foods Association and its three constituent organizations – the Milk Industry Foundation, the National Cheese Institute and the International Ice Cream Association named 15 new board members. 


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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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Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.

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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

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2015 March

The cheese issue: A look inside Bel Brands; Karoun Dairies' success; A preview of the WCIC Cheese Show

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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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