Articles by Sarah M. Kennedy

Northeast Indiana says it is friendly to Dairy Processing

A regional development agency seeks food processors. Edy’s ice cream thrives because of a large supply of cream, the transportation infrastructure, low energy rates and a strong labor force.
May 13, 2013

With sales from dairy operations more than doubling over the past 10 years, Indiana has become one of the fastest-growing dairy states, according to the Northeast Indiana Regional Partnership and the U.S. Department of Agriculture.


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Market Trends

Sales of cultured dairy foods have been flat in the past year

Yogurt is a $6.6 billion category, but unit sales did not grow. It’s the same story for cream cheese, cottage cheese and sour cream.
May 10, 2013
Though yogurt continues to dominate the news (and aisles) for cultured dairy products, cream cheese, specifically soft cream cheese, saw a jump in dollar and unit sales.
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Greek yogurt

Norman’s introduces first Cholov Yisroel Kosher Greek yogurt

May 6, 2013
Norman's Greek Yogurt is first yogurt made exclusively in a kosher Cholov Yisroel facility.
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The focus is on flavor and function in nondairy beverages

Processors like Turkey Hill are focusing on unique tea flavors and more options. Lipton introduces healthier teas, and Good Belly goes with functional ingredients, a trend many other beverage makers are following.
May 5, 2013

Processors like Turkey Hill are focusing on unique tea flavors and more options. Lipton introduces healthier teas, and Good Belly goes with functional ingredients, a trend many other beverage makers are following.


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Ice cream

Cakes and desserts inspire new ice cream flavors for summer

May 3, 2013
Loads of new ice cream flavors inspired by cakes and desserts are introduced from Breyers, Blue Bell and Front Porch.
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Ice cream

Breyers launches new ice cream flavors, including Girl Scout cookie-inspired

May 2, 2013
Breyers introduces new ice cream flavors in its Blasts line, including Girl Scout cookie-inspired flavors.
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Dairy dip

Heluva Good! creates new bacon ranch sour cream dip

May 1, 2013
HP Hood's Heluva Good! adds new bacon ranch dip to sour cream line.
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Cultured dairy

The Greek Gods brand introduces kefir low-fat cultured milk

April 20, 2013
Hain Celestial Group’s The Greek Gods brand introduces kefir low-fat cultured milk.
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Market leaders

Natural cheese shreds the competition

In the natural cheese category, units rose for refrigerated grated, shredded and crumbled cheese, while processed cheese products try to contend.
April 16, 2013
Natural cheese continues to dominate the cheese aisle as the popularity of healthier products remains high with consumers. Meanwhile, most processed cheese products continue to miss the mark as sales drop.
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Yogurt's domination goes beyond the dairy aisle

Greek yogurt is dominating the cultured dairy category and has pushed conventional yogurt to the forefront. Other food processors use the cultured products as ingredients in snacks and cereals, and consumers use the yogurts in recipes.
April 15, 2013
Greek yogurt is leading the way in new product innovations and helping to keep yogurt on everyone’s radar. Processors continue to introduce new yogurt flavors in Greek and regular, and many are finding new ways to incorporate yogurt into other foods.
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Multimedia

Videos

Image Galleries

Oakhurst Dairy, Portland, Maine

The third-generation, independently owned dairy processor manufactures milk, buttermilk, sour cream, juices, iced teas and fruit punches at its plant in Portland, Maine. It is also a leader in energy conservation.

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!

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

Non-Dairy Beverages

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THE MAGAZINE

Dairy Foods Magazine

DF May 2013 edition cover

2013 May

We get to know the story behind G.S. Gelato, plus a look at non-dairy beverages.
Check back throughout the month for new articles to come!
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THE DAIRY FOODS STORE

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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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