Articles by D. Berry

Claiming Cocoa Contents

The health benefits of antioxidant-rich chocolate have received much recognition in recent years. Positive findings from a number of studies appear to be making an impact on consumers, as is suggested by increased sales of chocolate-containing dairy foods. 
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Formulating in Fullness

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Ingredients that Satiate

Scientists continue to explore how certain food components have the ability to create feelings of fullness, thus delaying the onset of hunger.
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Frozen Dessert Innovations

From better-for-you to ethnic to non-standardized frozen dairy desserts, ingredient suppliers show us how anything goes when it comes to creating America’s favorite desserts..

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Global Probiotic Update

Research indicates that the majority of Americans finally understand how consuming probiotics can make a positive contribution to health. 
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Lab Testing Dynamics: A Discussion with Industry Experts

Dairy Foods talked to:Dan Belina, rtech laboratories, microbiology supervisor, Land O’Lakes Inc.John Faragher, national accounts manager - preservation, DSM Food SpecialtiesZoe Grosser, application solutions director, PerkinElmer Inc.Kevin Habas, market development
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Lab Talk: Fiber

As many of you were wrapping up from the 2009 IFT Annual Meeting & Food Expo and preparing to celebrate Independence Day, the Codex Alimentarius Commission was formalizing a new
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Tea: An Opportunity for Dairy

The specialty tea industry, or tea from a single origin, is the fastest-growing segment of the U.S. tea industry, according to the Tea Association of the USA, New York.
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Functional Ingredient Update

Dairy foods remain a choice delivery vehicle for functional ingredients.
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Lab Talk: Coffee & Dairy

Perhaps many of you remember the “Seinfeld” episode of the black and white cookie, when Jerry explains that the key to consuming one is to get some black and some
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Multimedia

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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

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

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

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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Cheese Flavors

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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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