Articles by David Phillips

Craft Beer and Artisan Cheese Becoming Fast Friends

November 1, 2007
The bagpipes announcing the mid-October opening of the Great American Beer Festival had barely subsided and Garret Oliver was already at a podium talking about beer and cheese. 
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Publix Plant Feature: Lakeland, Fla.

September 1, 2007
The supermarket chain's largest dairy facility is a top-notch operation that produces milk, ice cream, cultured products, and even carbonated soft drinks. Find out how the plant received approval for 44-hour production run on fresh milk, and what it means in terms of quality, production processes, and logistics. 
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Beyond the Category

September 1, 2007
In our Dairy Product Innovations e-newsletter last month, Donna Berry highlighted a new product from Stonyfield Farm. 
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14th Annual Dairy 100

August 1, 2007
The billionaires’ club has grown and a few acquisitions and mergers have shuffled the deck among North America’s top dairy processors. See where your company ranks in our listing, and find access to previous years’ listings as well.
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Greek to You?

August 1, 2007
Our Cultured Product Trends piece in April brought the news that Greek yogurt is one of the hottest food trends on the horizon. 
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Will Dairy Packaging Go Green?

July 8, 2007
The Wal-Mart Effect is the title of a book written last year by journalist Charles Fishman. The book, Fishman’s first, describes the myriad impact that the world’s largest retailer has had on business and many other aspects of our lives.
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Organic and Natural Dairy Breaks Out

July 8, 2007
At the Organic Trade Association’s All Things Organic trade show last month, Horizon Organic introduced several new products, including organic milk with DHA, single serve bottles and ice cream.
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Is This the Year for Milk?

July 8, 2007
Sometimes the milk business is like my favorite baseball team, the Chicago Cubs. Both are as old as the hills and both have earned broad popularity by offering something wholesome and comforting. For milk that means fundamental nutrition and familiarity, and for Chicago’s National League club, 130 years of tradition and the timelessness of Wrigley Field.
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Ratcheting Up Breyers Yogurt

May 29, 2007
The dairy plant located in this tiny town north of the Adirondack Mountains is focused almost exclusively on manufacturing yogurt and cottage cheese. But an MVR evaporator system also produces a significant amount of concentrated fluid milk products. These include traditional skim condense and blends of milk solids designed to meet customer needs.
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Industry Editorial: Did You Hear What They are Saying?

April 1, 2007
Dean Foods effectively slammed shut the door on milk from cloned cows recently.  Dean is the 800 lb gorilla of the dairy industry, controlling something like 30% of the milk business in the U.S.  If the Mayfields, McArthurs and Meadow Golds from coast to coast can tell consumers their milk comes from cows designed by nature, you can bet that competitors in each market will need to be able to do the same.  
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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!

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

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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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