Articles by Tom Suber

Take the long view on dairy research

Remember when all saturated fat was considered bad for you? Not so today.
By Tom Suber
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Food fads come and go but years of planning, investment, execution and patience are necessary to see an eventual payoff from dairy research.


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Driving U.S. dairy exports in the right direction

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The United States has arrived as a major player in the global dairy market. But if U.S. dairy exporters do not show continuous improvement, and if rules and regulations are not altered, then off-shore dairy and nondairy competitors will chip away at our position.


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The Middle East needs U.S. dairy products

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 A growing population, the rise of a middle class and demand for innovative and healthy dairy foods contribute to a rise in U.S. dairy exports to the Middle East and North Africa at exporting.  


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Whole-milk-powder has huge potential market internationally

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WMP has a limited market domestically but a huge potential market internationally. Whole milk powder can be a real difference-maker in exporting for the U.S. dairy industry.
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Fixing broken milk powder pricing

An industry group is at work to fix a broken milk powder price-discovery process that is resulting in damaging volatility, lost competitiveness and eroding global market share.
By Tom Suber
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An industry group is at work to fix a broken milk powder price-discovery process that is resulting in damaging volatility, lost competitiveness and eroding global market share.
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Dairy exports continue to grow

Neither droughts nor threatened port closures nor a shaky global economy could deter U.S. dairy ingredient manufacturers. Last year, exports again were 13% of milk production. It’s a fact: the industry keeps getting better at exporting.
By Tom Suber
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In the ongoing maturation of the U.S. dairy industry as a global player, we took another step forward in 2012.
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Where are U.S. ambitions in a global dairy business?

The global dairy business isn’t standing still, and neither should America’s dairy processing industry.
By Tom Suber
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We’re in the right place at the right time. The global dairy industry is a growth sector — that much is crystal clear. At the “Future of Food” summit in Washington, D.C., earlier this summer (an event co-hosted by the dairy producer-funded Innovation Center for U.S. Dairy), speaker after speaker talked about the challenges of feeding the planet’s growing population.
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Using traceability to protect supply chain integrity

Instituting a voluntary standardized traceability program is an important and necessary step.
By Tom Suber
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Back in 1997, the National Conference on Interstate Milk Shipments began making the case for a voluntary dairy food safety program called HACCP (Hazard Analysis and Critical Control Points). This program remains an internationally accepted, science-based system for ensuring food safety controls. At the time, the Pasteurized Milk Ordinance  was doing the heavy lifting on dairy safety.
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Exporting to Mexico is an overnight success, 20 years in the making

Trade with Mexico required a wide range of development activities, including retail and foodservice promotions, regulatory clarifications and trade policy advocacy.
By Tom Suber
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A week or so before Thanksgiving 2011, Mexico became our first billion-dollar overseas market. It was like watching our first-born go through a graduation ceremony — the satisfying reward after years of careful nurturing.
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Whacking Non-tariff Trade Barriers

By Tom Suber
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China asks for a new health certificate; India abruptly changes import permit requirements; the European Union makes U.S. exporters jump through fresh hoops.
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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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Frozen Desserts

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Dairy Foods Magazine

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2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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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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