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.
A DASH of dairy

Dairy solutions to help fight high blood pressure

A DASH diet (rich in fruits, vegetables and predominantly low-fat dairy products) was found to lower blood pressure to a greater extent than a diet rich in fruits and vegetables but devoid of dairy.

Educating Americans about your products’ place in a DASH diet will become even more important leading up to and following the release of the 2015 Dietary Guidelines for Americans. The Dietary Guidelines typically focus on a positive approach to reduce risk of or lower elevated blood pressure, including through following the DASH diet.


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Wisconsin cheesemaker Sartori thrives for 75 years

Fresh milk, skilled master cheesemakers, a team of dedicated associates and modern research have kept Wisconsin cheesemaker Sartori Co. thriving for 75 years.

Partners, customer and employees keep us strong


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To your health

Let's put milk (and its nutrition) on the tables of the most needy

Dairy Management Inc. and MilkPEP back a multiyear collaboration with Feeding America.

Milk processors and dairy farmers are coming together with Feeding America to launch the Great American Milk Drive – the first-ever nationwide program that will encourage consumers to donate milk to hungry families.


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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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Celebrate authenticity and the story behind the food, says founder of High Road Craft Ice Cream

 The owner of an ice cream company and a self-styled “food anthropologist” urges dairy processors and consumers to celebrate authenticity, diversity and the stories behind foods and ingredients. 


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Cheese, sodium & wellness

The nutritional benefits of cheese get a closer look

Although cheese contributes only 8% of sodium to the U.S. diet, the dairy industry isn’t taking this concern lightly.

Research shows people can detect as little as a 10% difference in the amount of salt in cheese. By reducing the variability of sodium, manufacturers can not only lower the average amount of sodium but also increase customer satisfaction.


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Health-care costs, research push nutrition to center stage

The Affordable Care Act will put more pressure toward disease prevention and healthy behaviors. The healthy halo of dairy foods and beverages will shine even brighter.


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The taste of dairy

From fernet to burnt calamansi, these are the food and beverage flavors to watch for in 2014

Here's something I did not know: Fernet is an aromatic spirit or bitter containing myrrh, chamomile, cardamom, aloe and saffron.

Ginger Plum. No, she wasn't an old girlfriend from my hippie days. Rather it's a key flavor trend for 2014, defined as "a juicy, sweet and tart plum with a touch of spice from ginger that delivers multiple sensory experiences." Come to think of it, that does describe my old flame pretty darn well. 


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Get 'er done

IDFA's Connie Tipton shares her 2014 'to do' list for dairy processors

The president of the International Dairy Foods Association has five items on her agenda.

 Priority numero uno: phase out government-set milk prices. Let the free market work. Second: elect a business-friendly Congress. Third: Innovate with new products and packaging. 


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Slimming down

How to create a more sustainable gallon jug for milk

3 ways to a slimmer jug are: light-weighting through container design; adding calcium carbonate as a filler to replace virgin HDPE; and light-weighting plus optimizing for calcium carbonate filler.

An integrated design approach appears to be the next frontier for the fluid milk market, where the minimum input is used to get the maximum use of materials at the end. This can only come about by the value chain working together, namely raw materials suppliers, equipment manufacturers, e.g. of blow molding equipment, distribution equipment manufacturers, e.g. of crate packing equipment, processors/brand owners and retailers.


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Multimedia

Videos

Image Galleries

Anderson Erickson Dairy, Des Moines, Iowa

 From this one plant, AE Dairy manufactures a full range of Grade A dairy beverages and foods, including white and flavored milk, ice cream mix (packaged for retail sale and for commercial use), 50 flavors of Greek and conventional low-fat and nonfat yogurt, buttermilk, whipping cream, cottage cheese, juices, sour cream and dips.  

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

dairy foods january 2015

2015 January

Our annual supplier spotlights issue; A look inside Anderson Erickson Dairy; plus our detection systems Q&A

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Dairy Foods in 2015

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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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