Articles by David Phillips

Ice Cream Outlook

March 1, 2008
More than ever before ice cream is about variety and choices. Low fat, no sugar, organic, exotic, you name it and there is a frozen dessert that fits the bill. Plus, pelletized ice cream moves to the supermarket.  Ice cream has always been synonymous with choice, but in 2008, the choices go beyond butter pecan or pistachio to include multiple approaches to more healthful products and indulgence. By David Phillips
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Eggs Trump Milk, but Milk Moves Coffee

March 1, 2008
The strange happenings of the dairy industry continued last month, as one Washington state company decided to jump out of the milk business, and a neighboring company that has redefined coffee began telling the world that it is actually IN the milk business.
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Farm to Fork

March 1, 2008
This month’s special section includes a profile of California’s renowned Cowgirl Creamery, a new truffle cheese from Cypress Grove Chevre, and a story on the state-by-state rBST defense campaigns.
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The Hot Commodity

February 1, 2008
If the headline is vaguely reminiscent of an early 1960s movie filled with comic scenes of cocktail parties, maybe it should be. 
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New Lessons Learned in School Milk and Vending

February 1, 2008
With flavored milk being reformulated, there is plenty of opportunity for growth in the special channels.
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Milk and Beverage Outlook: Whatever Floats the Boat

February 1, 2008
Continued high prices have halted the baby steps milk was taking in terms of overall volume growth, but the impact has not been drastic. Tea and bottled water are among the beverage categories that continue to do very well.  Meanwhile, in the arena of school milk and vending, the industry has reworked flavored milk to meet nutrition guidelines.
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Farm to Fork

February 1, 2008
In this new section we look at the amazing new Atlas of Artisan American Cheese by Jeffery Roberts, and this month we rollout our own Artisan Profile with a visit to Willow Hill Farm, Milton, Vt.
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Vermont Butter and Cheese

January 1, 2008
In a new section, focused on artisan and farmstead cheese, we visit with Vermont Butter and Cheese. A pillar of the U.S. artisan cheese community, Vermont Butter and Cheese is now operating in an expanded facility to make and market a new line of Signature Cheeses.
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Farm to Fork

January 1, 2008
In the new Farm to Fork section, which focuses on artisan and farmstead cheese, organics, and farm issues, we visit with Vermont Butter and Cheese.  A pillar of the U.S. artisan cheese community, Vermont Butter and Cheese is now operating in an expanded facility to make and market a new line of Signature Cheeses.
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Inside the News: Yogurt Invades the Bookstore

January 1, 2008
Stonyfield CEO’s book could cause a stir. 
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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!

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THE MAGAZINE

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2014 April

A look inside Agropur; Plus we profile two cultured dairy companies.

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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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