Articles by David Phillips

Ice Cream Outlook

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

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

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

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

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

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

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

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

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

Stonyfield CEO’s book could cause a stir. 
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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!

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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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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