Articles by April Miller

Klondike Cheese mines the Greek yogurt vein

The award-winning cheesemaker built a cultured dairy production facility to meet the demand for Greek yogurt from food processors and private-label accounts.
By April Miller
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A Wisconsin cheesemaker built a Greek yogurt production facility to meet private-label demand for the popular cultured dairy food.


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Origin Food Group focuses on healthy cultured dairy

Origin Food Group makes smoothies, drinkable yogurts and bulk yogurt. The North Carolina dairy processor offers a range of services to contract manufacturing customers.
By April Miller
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 Origin Food Group is focused on manufacturing value-added dairy products for private-label and contract manufacturing accounts. The dairy processor also makes its own branded cultured dairy foods and beverages. 


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Inside Cornell's new creamery

By April Miller
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 University’s new creamery in Stocking Hall teaches students more than dairy processing. They learn engineering, environmentalism and food service here, too. 


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Sales of energy drinks are not so energetic

By April Miller
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Sales for nonaseptic energy drinks are up, but many energy and sport drink companies’ sales struggle to get going.


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Sales of whole milk outpace sales of low-fat milk

By April Miller
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Unit sales of whole milk declined slightly but dollar sales rose in the last year. Meanwhile, the larger low-fat milk category saw declines in dollars and units. 


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Nondairy beverage forecast: coffee sales soar, juices do well too

By April Miller
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 There is no stopping the caffeinated beverage. Sales of refrigerated, ready-to-drink coffee soar in the last year. Refrigerated juices and juice blends do well, too. 


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Sustainable practices save money

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When dairy processors create less waste and consume less water and energy, they find savings and reduce their carbon footprints.


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Organic brands branch out

Recent studies found organic foods are no more nutritious than conventionally grown varieties.
By April Miller
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Recent studies found organic foods are no more nutritious than conventionally grown varieties. But some consumers buy organic products to avoid pesticides and antibiotics. Dairy brands have created new products and have branched out to new retail channels.
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Beverage news: Plain old water gets a makeover

Flavor enhancers let consumers customize their beverages. Juice makers combine flavors (especially superfruits), and tea brands go with lower-calorie sweeteners.
By April Miller
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There are many contenders in the world of nondairy beverages and new ones keep pouring in. Manufacturers of waters, juices, coffees and teas have to continually find ways to set their offerings apart from the competition.
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Packaging: The art of the seal

Brand managers use images of lakes, mountains and ingredients on the foil seal of yogurt and sour cream packages to tell a story of purity and quality.
By April Miller
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Give the shopper what she wants. A survey showed that high-quality ingredients were important to consumers, so Brown Cow, Antioch, Calif., re-did its lids.
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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.

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Dairy Foods Magazine

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2014 August

Smith Brothers Farms is Plant of the Year; Plus we feature our annual Dairy 100 processors.

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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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