Articles by Sarah M. Kennedy

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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Fluid motion

How to choose the right pumps and valves

Efficiency in a dairy plant is greatly improved with the proper selection of pumps and valves. We asked experts to talk about the importance of automation, flexibility, avoiding production loss and reducing energy costs.

Dairy Foods invited leading suppliers of pumps and valves to talk about new innovations, cost cutting and best practices in dairy processing facilities. Here’s what they had to say about selecting the best pumps and valves in our virtual roundtable.


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Natural cheese products still winning against processed

Refrigerated grated, crumbled and shredded cheeses are still winners for the natural cheese category, while imitation cheese loaf and shreds show promise in the processed cheese category.

Convenience is the key. Shred it, grate it, crumble it. Consumers like their cheese ready-to-go, whether it’s natural or processed, though natural is still winning the game. 


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Tradeshows

Expo West Show features new cultured, ice cream and other dairy products

New products were on display from Powerful Yogurt, Yasso, Magnolia ice cream and other dairy processors at Natural Products Expo West earlier this month.
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Yogurt

Yogurt wars: Can anything compete with Greek?

International-style yogurts are increasing and giving Greek yogurt a run for its money.
The increase of international-style yogurts show there are plenty of alternatives to Greek yogurt, even with high protein. But can any meet or surpass the level of Greek yogurt popularity?
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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!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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Cheese Flavors

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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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