Dairy Processor News

Speaker training helps the dairy industry talk about milk in schools

By Tammy Anderson-Wise
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 Whether you are speaking before a school board or a Rotary Club meeting, following these four steps can help you become a more forceful and effective  advocate for dairy products. 


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Exports

SnackHealthy receives $7.3 Million in orders for O Organics branded milk

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SnackHealthy announces broad business collaboration for the export of fluid milk to Asia.
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Processor news

Westby Cooperative Creamery reports growth and profit at annual meeting

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Westby Cooperative Creamery’s 110th annual meeting reveals reports of record-setting revenues.
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Milk processors find success with chocolate milk

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Chocolate milk has what it takes to help athletes recover after a hard workout. In fact, it’s backed by science and trusted by elite athletes as their “go to” recovery drink. It has high-quality protein scientifically shown to help repair and rebuild muscles.


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Cheese exports

Exports of Manchego cheese to the U.S. have doubled in last 5 years

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The Spanish Manchego cheese has become a favorite in the U.S. market, as exports have doubled in the last five years.
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Kemps makes ice cream around the clock in Rochester, Minn.

By Jim Carper
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 Kemps makes ice cream and other frozen desserts around the clock in its facility in Rochester, Minn. The frozen products category is a strategic pillar in Kemps’ plan to grow beyond its stronghold in the Upper Midwest. 


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Dairy processor news

Chobani expands and evolves its signature New York City yogurt bar

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Chobani’s Mediterranean yogurt bar Chobani SoHo reopens with expanded size and offerings.
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Dairy processors are adding protein to milk and other beverages

By Lloyd Metzer
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 If you want to cash in on the protein trend, then you have to choose the right dairy-based ingredient. Understand the functionality of dairy ingredients and how they will interact during processing. 


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All milk is good but organic milk is better says Washington State prof

By Charles Benbrook
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 All milk is good for you, but organic whole milk is even better, writes the author of a new study looking at the fatty acid profile of organic and conventional milk in the United States. 


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International trade

Arla plans $400 million in plant investments this year

About $136 million will be invested in production for Arla’s strategic growth markets outside the EU – Russia, China, the Middle East & Africa.
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The Denmark-based international dairy cooperative said it plans to invest 2.2 billion Danish krone (about $398.2 million) in 10 of its dairy sites in 2014. Arla's stated long-term goal is to double its exports of European dairy products to growth markets outside the EU by 2017.


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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.

Training

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Dairy Foods Magazine

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2014 August

Smith Brothers Farms is Plant of the Year; Plus we feature our annual Dairy 100 processors.

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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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