Articles by Clay Detlefsen

Edible dairy packaging and other green ideas

Packaging is not a big contributor to a dairy’s carbon footprint, but to consumers, it can be a symbol of a company’s eco-friendliness.
By Clay Detlefsen
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Besides producing recyclable cartons and wraps, dairy processors use compostable materials. Even edible packaging is possible.


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EPA’s next big measurement program

By Clay Detlefsen
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 EPA’s next big measurement program uses energy performance indicators in a program created by Duke University. Soon you will be able to compare your plant to the overall dairy industry’s performance. EPA will recognize the top 25% of participating dairy plants with its Energy Star Certification. 


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Tap water in Singapore is treated sewage that is safe to drink

By Clay Detlefsen
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Dairy plants in the United States are limited in how they can use reclaimed water. But in Singapore, what comes out of the water tap is treated sewage that is safe to drink. There’s a lesson there for us.


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Methane to power: the technology improves

By Clay Detlefsen
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 The ultimate goal is widespread adoption of digester systems to manage manure and nutrients, address air and water quality concerns, reduce greenhouse gas emissions and produce renewable energy and fertilizer.  


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Turning waste into energy

Dairy producers and processors have found value in what they used to throw away.
By Clay Detlefsen
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Dairy producers and processors have found value in what they used to throw away. Methane digesters and other technologies create energy to power homes, offices and industrial plants.
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Sustainability: Water prices keep rising

Dairy processors are using water more efficiently. That’s a good thing because the costs of this resource (incoming and discharging) will only continue to increase.
By Clay Detlefsen
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Water is essential to life. Approximately 70% of the human body is made up of water and about 75% of our planet is covered in water. With that much water in and around us it would seem that water would be cheap and abundant. But that isn’t always the case.
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Defending dairy plants

Food defense is way beyond food safety. Search the FDA’s mitigation strategies database for ideas how to improve security around a blend tank, pasteurizer or other equipment.
By Clay Detlefsen
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For the last 10 years, I have been working closely with federal and state government officials on the prevention of intentional contamination of food, or what is known in our government as food defense.
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Can we get what we need from sustainable packaging?

Mick Jagger told us in song that we can’t always get what we want. But milk jugs and milk crates give us what want and need from a sustainability point of view.
By Clay Detlefsen
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Consumers want sustainable food packaging. Food manufacturers want to use sustainable packaging. Many packaging suppliers are striving to meet marketplace demands. But we live in an imperfect world and we can’t always get what we want. That said improvements are being made and have been made over the years.
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Use metrics to measure sustainability efforts

Measuring sustainability practices involves many variables. There is no one-size-fits-all approach that works for all operations. Metrics take differences into consideration.
By Clay Detlefsen
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Consumers continue to demand tasty and nutritious products that are produced in an environmentally responsible way. As a result, retailers and foodservice companies have heightened interest in the sustainability of their suppliers, and environmental organizations have ratcheted up their sustainability assessments of industries and businesses.
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Dairy digesters benefit supply chain, local community

In New York state, two dairy processing plants that turn waste into energy (biogas), have created enough renewable energy to heat about 2,600 typical homes in the Northeast for one year.
By Clay Detlefsen
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Communities, industries, businesses and consumers are seeking options to incorporate renewable energy for many reasons, whether it is to offset the rising cost of fossil fuels, to be energy independent or to reduce the strain of a growing population depleting finite resources.
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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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