Articles by Sarah M. Kennedy

Flavor trends

8 flavor trends to watch in 2015, plus a holiday ice cream round-up

Eight flavor trends processors should keep an eye on; New cereal flavors from Kellogg’s to watch; Plus we round up some of the hottest new holiday ice cream flavors for the season.
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Cheese shreds are popular across categories

Shredded cheese sales are up in both natural and processed cheese categories. Chunks and sliced cheese sales also increase in the natural category.


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State of the Dairy Industry: Yogurt buoys the cultured club

Yogurt is in its glory days as processors are getting innovative and trying to change the conversation. It’s not all just about Greek yogurt anymore in this ever-changing, hot category.


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Seasonal flavors

Seasonal flavors are hot across the dairy aisle

Processors have really jumped on board the seasonal flavor train, including new limited-edition yogurt, ice cream and milk products.
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Fancy cheeses take a spotlight

As the processed cheese category continues to struggle and with natural cheese still winning with consumers, we ask: Are fancy cheeses the next big thing?


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Farmstead and artisan cheeses steal the show

The top cheeses in the American Cheese Society’s annual competition include a French Alpine-style, a non-traditional blue and an aged Gouda.


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Sales for RTD and refrigerated tea, coffee are jumpin’

Dollar sales and units are on the rise for both ready-to-drink (RTD) and refrigerated coffee and tea products.

It appears that consumers want to have their tea and coffee — and drink it too. The numbers are looking good for makers of refrigerated and ready-to-drink tea and coffee.


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It’s a flavor game for frozen dessert makers

Among a saturated ice cream and frozen dessert market, processors are looking to gain momentum by focusing on unique flavors and new innovations.

What makes a consumer want to buy a cone of ice cream, a cup of gelato or even a scoop of frozen yogurt? Many can argue it’s a desire for something sweet, something to indulge in.


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Frozen pudding, cheesecake sales not so sweet

The overall frozen desserts and whip toppings category saw dollar and units sales down, with puddings and cheesecakes particularly struggling.


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Ice cream sales nearly frozen

Ice cream sales see minimal growth, while sherbet and novelty sales trend downward.


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Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

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!

1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

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2014 December

Dannon is our Processor of the Year, plus much more!

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Santa's treats

Which dairy food are you most likely to leave out for Santa Claus?
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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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