Articles by D. Berry

Lab Talk: Fruitful Formulations

Deep red cherries, plump juicy blueberries, a perfectly ripened banana . . . who can resist such tempting fruits? But then there’s the mealy apple, the flavorless melon and the
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Ingredient Technology

Tea: Make It More Than a Drink

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Annual Ice Cream Outlook

Products delivering what consumers want – indulgence, portion control, better-for-you or simply value – have kept shoppers’ spending steady in the frozen dessert aisle.
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Americans Love Coffee-So Serve it to Them

Research from Beverage Marketing Corp., New York, shows that U.S. consumers lead the world in coffee intake, with 16.3% of all coffee being consumed in the United States.

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Lab Talk: Omega-3s

According to Mintel’s Global New Products Database, Chicago, dairy foods are the No. 3 category when it comes to new products touting their omega-3 content (see table). Interestingly, many of
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Ingredient Technology

In Love With Inclusions
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Imagine if a Glass of Chocolate Milk a Day Could Keep the Doctor Away

It was long believed that the higher the percentage of cocoa in a chocolate-containing product, such as milk and ice cream, the higher the quality of the chocolate and the more concentrated the source of good-for-you compounds. Today we know that this is not necessarily true.
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Formulating Weight Management Dairy Foods

How to complement the consumer’s healthy diet and lifestyle.

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All About Nuts

A Q&A with leading nut ingredient marketers.
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The Perfect Match

Here’s what leading experts have to say about probiotics and prebiotics.
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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.


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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

1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

df december 2014

2014 December

Dannon is our Processor of the Year, plus much more!

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Santa's treats

Which dairy food are you most likely to leave out for Santa Claus?
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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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