Articles by David Phillips

Craft Beer and Artisan Cheese Becoming Fast Friends

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.

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

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

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?

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?

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

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?

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

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?

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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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

Product Inspection Fundamentals for the Dairy Industry

On Demand 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

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2014 December

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

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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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