Articles by Sarah M. Kennedy

Gelato

New gelato products compete for share of stomach — and eyes

Several new gelato products were released this year as processors continue to compete for the super-premium frozen dessert category. Plus, we take a look back to our visit with G.S. Gelato in May.
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Feel the churn

Dairy science: why ice cream melts and how to make a great chocolate ice cream

Ever wonder what makes ice cream melt? And what goes into making chocolate ice cream? Pull up a chair and learn from our resident ice cream specialists.
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Ice cream sales

Polar Vortex freezes ice cream sales

Ice cream sales are nearly frozen in place according to recent data, and it needs all the help it can get.
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Novelties

Fruit is in: new novelties go beyond ice cream

From ice cream bars to fruit bars and sorbet bars, new novelties take on all sorts of shapes and flavors
We’ve rounded up some of the best new novelties of the summer for Ice Cream Month, from ice cream bars to fruit bars and sorbet bars.
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Ice cream month

Best new flavors and ice cream products for Ice Cream Month

Baskin-Robbins, Tillamook, Godiva and more ice cream processors have new flavors and products to celebrate National Ice Cream Month with.
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Ice cream month

How dairy processors are celebrating National Ice Cream Month

It’s National Ice Cream Month and ice cream companies are celebrating with special events and promotions.
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Dairies are more dangerous than other plants

Issues like fall hazards and unguarded machinery are all violations dairy plants have been cited for in the last five years. We discuss how such events can be avoided and why worker safety should be top-of-mind.


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Vegetable juice sales squash fruit juices

The vegetable juice/cocktail segment’s dollar and unit sales rise above the rest, while cranberry and orange juice sales struggle. Meanwhile, blended juices are all the rage.


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Yogurt rules, dairy dip sales on the rise

Yogurt continues to see consistent gains, while refrigerated dips is the only other star among cultured products.
In the cultured dairy aisle it’s still hard to keep up with yogurt, with new products popping up everywhere and the fascination with Greek yogurt still holding strong.
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Shrink-sleeve labels for foods, beverages; plus info on FDA-mandated label changes

With FDA-mandated label changes on the horizon, we talked with suppliers about how to prepare. Also, experts weigh in on what labels work best for dairy applications.


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Multimedia

Videos

Image Galleries

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

df december 2014

2014 December

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

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Santa's treats

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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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