Articles by Kimberly Decker

Slingin’ the blues with spirulina extract

For years, dairy formulators had few FDA-approved naturally derived color options in the green-blue-purple range. That has changed with the allowable use of spirulina extract.
By Kimberly Decker
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The food and beverage industry whizzed past a major milestone in 2011, when for the first time ever the global value of the natural colorants market exceeded that of its synthetic counterparts.


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Cultures and enzymes can increase yields

By Kimberly Decker
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Cultures and enzymes have become more specific over the past few years. They help dairy processors increase yield from milk and speed processing time. Cultures and enzymes also prolong the shelf life of foods, a real benefit for consumers.


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Boon times for functional beverages

Dairy processors add functional ingredients like protein, probiotics and fiber to create beverages for weight control, gut health and disease management.
By Kimberly Decker
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If you need an icebreaker to use at a dairy-industry gathering, try this: “Functional foods: passing fad or future of the business?” It works wonders at sparking discussion.


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Dairy ingredients: Navigating the world of flavors

Ethnic influences like elote (Mexican corn on the cob) and Moroccan spices are finding a place in dairy foods.
By Kimberly Decker
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After what feels like decades of straining to eat virtuously, the backlash has arrived in the form of a generalized weariness with the whole notion of “good for you.” How else to explain the success of foodservice stunts like the Pop-Tart ice cream sandwich from hamburger purveyor Carl’s Jr., or Taco Bell’s successful-beyond-belief Doritos Locos Taco?


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Natural and alternative sweeteners for dairy foods

Health advocates have been whacking the sugar piñata. Consumers say they are cutting back, but sales receipts tell a different story. Dairy processors seek sweetening systems that allow for flavor but reduce the calorie count.
By Kimberly Decker
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Dairy processors are in the “customer-is-always-right” business. But lately, knowing just what the customer is right about can test the faculties of even the keenest student of consumer behavior.


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The java script

Developing RTD tea and coffee

Ready-to-drink coffee and tea products create value and convenience as a cheaper and quicker alternative to stopping at a coffee or tea chain.
By Kimberly Decker
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Dairy processors have the processing equipment and the retail relationships so it makes sense to capitalize on the popularity of ready-to-drink coffee and tea beverages. Here’s what you need to know about developing these RTD drinks.


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How fruits and nuts make dairy foods even better

By Kimberly Decker
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Fruits add color, fiber, vitamins and taste to yogurt, ice cream and beverages. Grains also add fiber and play an important role in formulating inclusions. As for nuts, they are a nutritional powerhouse in their own right. 


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The texture of dairy foods is as important as flavor, color

By Kimberly Decker
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 Food scientists describe texture as being able to “make or break” a product’s acceptance by the public. Yet compared to flavor, aroma and color, texture has largely been unsung. That’s beginning to change. 


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Dairy ingredient trends: clean labels and green business

By Kimberly Decker
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 Dairy processors turn to ingredient suppliers for help in writing clean labels and operating green, sustainable business. Suppliers show how to add additional protein into foods and beverages. 


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Hints for tints

How to work with natural colors in dairy foods and beverages

Don’t mourn the passing of synthetics just yet, says one color supplier. The demand for artificial colors has not decreased. It has remained very consistent and we expect to see that trend continue, he said.
By Kimberly Decker
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For ages, cheesemakers used spices to color their products. Other dairy food processors, however, have formulated with synthetic colorants. As consumers scrutinize food labels, the entire dairy industry is seeking natural alternatives. Thankfully, the technology has improved.
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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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