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.

U.S. dairy market is a follower in 2014

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Do not expect the de-coupling of the U.S. and international prices to continue forever. One day we will realize that U.S. prices are too high to remain competitive on the world stage. When that happens, expect more downward price corrections.


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Problem solving

A Bill Gates venture finds a safer, more affordable way to collect, store, and transport milk in Kenya

Mazzi is a durable food-grade plastic container designed with a wide mouth that better enables farmers to milk using both hands.
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Bill Gates put a spotlight on a significant challenge for smallholder dairy farmers, we invented the technology solution now being delivered by our partners, but it is a sustainable market that will make Mazzi a success in the long term. 


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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.
By Jim Carper
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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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Dairy dearest

As global demand for dairy products soars, domestic innovation is key

U.S. producers should treat export markets with caution and use the profit boost as fuel for innovation here at home.
By Michael Zacka
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June 1 was World Milk Day and in the United States, the entire month is Dairy Month. Demand for milk is great. But, as the author writes, U.S. producers should treat export markets with caution and use the profit boost as fuel for innovation here at home.  


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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.
By Jim Carper
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"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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Exporting

What do China’s latest dairy market regulations mean to exporters of dairy ingredients?

We think the new regulations favor foreign dairy importers but only until public confidence in local dairy producers grows.
By Thomas McDonald and Nicolas Pechet
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New regulations in China seem to further alter the playing field for milk powder brands in favor of major foreign companies, which together made up 54% of the Chinese market in terms of sales revenue in 2013. 


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Teach schoolchildren lifelong recycling habits

By Derric Brown
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Milk and juice cartons can account for a large percentage of the cafeteria waste that is produced on a daily basis. The average U.S. school uses almost 75,000 cartons every year.


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Innovation keeps dairy brands on top

Why do some brands grow retail sales? Because they offer new products and new ideas, like using protein and developing on-the-go packaging.
By Sandy Krueger and Larry Levin
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The consumer packaged goods industry delivered anemic growth in 2013, inching up 1.8%. The edibles category basically mimicked the trajectory of the whole industry (+1.7%), while nonedibles grew just over a percentage point and general merchandise was flat.


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Road games

Mitigate the risks in transport with fleet management technology

Fleet management technology also addresses back-office concerns related to theft, efficiency, operational costs and safety.
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Blind spots exist in the transport of dairy foods and pose opportunities for loss of control. However, investing in fleet management technology not only helps mitigate safety and security concerns during transport, but also enables business-critical objectives to maintain competitive while managing costs without sacrificing productivity. 


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Good food

Thank Bulgaria for yogurt, a creamy and healthy low-sugar, high-protein food

Yogurt has a storied history dating back 4000 years, when ancient inhabitants of Bulgaria carried fermented sheep's milk in bags around their waists.
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A mildly sour-tasting yogurt is Bulgaria’s heritage, and is still considered the best of all dairy products currently available. Bulgarians consume ~400,000 tons per year. Nothing tastes quite like it.


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Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Frozen Desserts

What’s your preferred frozen dessert?
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Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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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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