Dairy Foods Blog

Dairy Foods Blog
Stay current with news and opinions about the dairy processing industry. The weekly free-standing insert report tracks dairy promotional activities. Executive editor Marina Mayer reports on processors' marketing campaigns. Editor in chief Jim Carper recaps the people, products and companies making news each week. Guest bloggers share their opinions.
Technology meets hunger

Weird news: how to make your computer or smart phone give milk

A donation to the Great American Milk Drive from your computer or phone will be converted into coupons for fresh milk that are redeemable at grocers.

Did you know your computer can fill a hungry child’s empty glass with fresh milk? No, you don’t have to connect a USB cable from a cow to your laptop. Instead, all you need to do is make a donation to the Great American Milk Drive.


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Eat! You're skin and bones

Dairy Made Easy. I'm not just saying that. That's the name of the book.

The authors take you on a culinary tour of the world. And they do so with charming asides on each recipe.

"Dairy Made Easy" has 60 meatless recipes for breakfast, lunch, dinner and desserts. Authors Leah Schapira and Victoria Dwek show how to make pizza, pasta, sandwiches, soups, salads and side dishes.


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Now I've heard everything

Tales from the Flavor Front: jelly bean milk, tangerine-carrot fruit bars and mojito energy shots

Dairy processors are finding inspiration in desserts from the South, and an energy-shot marketer looks to bartenders for ideas.

Sea salt/caramel continues to be a popular combination in foods, especially dairy. Other classic combos are raspberry/dark chocolate, mango/peach, and strawberry/granola. Dairy Foods looks at flavors used by processors in their new lines.
 


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Magic bus

Dazzle them with science

Coming soon to your office parking lot: a bus loaded with concepts for new foods and beverages.

After holding its annual Innovation Roadshow in a hotel ballroom, David Michael decided to take the event on the road.


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Got more milk?

8 things to do with a cup of milk

It's not just for drinkin'. Here are 7 other ways to use up a half-gallon of milk just like that.

Milk. It's not just for breakfast anymore. Here are 8 ways to go through a half-gallon in 12 hours.


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International name calling

Dairy slips through the looking glass

In the truly bizarre world of international trade regulations and negotiations, U.S. dairy processors could be forbidden to describe their products as "American cheese."

Never mind that most of the world freely uses and understands the word Parmesan as it applies to cheese. To the EU, however, Parm means only Parmigiano-Reggiano. And feta is a cheese made only in Greece. The EU is trying to force its approach to food names on every country in the world. It already has gummed up the South Korean market for non-EU makers of Asiago, feta, fontina and gorgonzola.


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Cheerio, Cheerios

Penn State students pack a lot of dairy into their 'Mooofins'

The novel dairy-based, quiche-like muffin targets adult consumers who want to start the day with a high-protein breakfast item

High atop Dairy Management Inc. headquarters, DMI staff rolled carts through the conference room and delivered food samples created by the students. It was like being in a dim sum restaurant, except there were no egg rolls, dumplings or noodle dishes. Instead, the judges tasted dairy-based treats with fanciful names like Mooofins, Easy Qurd and Whey-Go.


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Cheers!

Fresh milk flows on Sunday from a new dairy plant in Washington state

Smith Brothers Farms bottles milk n every size, from half-pints to 300-gallon totes.

Smith Brothers Farms has positioned itself for growth from new products and from co-packing opportunities. Raw milk capacity increased 55% to 70,000 gallons and pasteurized milk capacity soared 300% to 60,000 gallons. 


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Tales from a trade show

There is the cheese and then there is the story of the cheese

Don't discount the value of a good back story when selling a product.

Why buy Swiss cheese when you could buy Swiss cheese made in small batches from milk given by cows who spend their summers at high altitudes in the Bavarian Alps of Germany? 


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Online engagement

Outshine fruit bars from Dreyer's/Edy's take a shine to social media

There's deeper engagement on the Experience Project website than what you'd see on Facebook and Twitter.

In Jim Carper's Dairy Case: Dreyer's (a unit of Nestle USA) changed the name of its Fruit Bars to Outshine. The company turned to a social media site to ask users how they "shine brighter." 


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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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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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