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.
Milk has it all

Powering dairy growth with protein

Protein has become an important consideration and today’s consumers have taken a renewed interest in the food and beverage products they purchase and consume.
By Geri Berdak
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More than half (55 percent) of adults say they would like to get more protein in their diet. Consumers also are more aware of protein’s benefits, with 88 percent recognizing that protein helps build muscle, 60 percent agreeing it creates a feeling of fullness and 60 percent indicating a diet high in protein may support weight loss.


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


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Organic Valley celebrates 25 years of innovation in organic foods

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 On the occasion of its silver anniversary, the CEO of Organic Valley writes that the co-op is “investing in the next generation of farmer and staff leadership, building our culture and growing our organic mission together.” 


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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.
By Jim Carper

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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Holland’s Family Cheese: How we make the best cheese in the United States

Holland’s Family Cheese was named the Grand Champion at this year’s United States Cheese Championship Contest. Here’s the behind-the-scenes story of how that came to pass.
By Kimberly Rabuck
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Teamwork. Period. That should technically be the end of this article, but since that falls short of an enjoyable read, I should elaborate.
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Sustainability

3 key elements of sustainability at DSM

Submit your best to our “Sustaining a Healthier Future” contest and you could win $5,000 plus a matching $5,000 contribution to Vitamin Angels.
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Jim Hamilton, President, DSM Nutritional Products USA, talks about what “sustainability” means to DSM and to him personally as he invites food product manufacturers to share their own ideas.


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Dairy Innovation

Beyond the Gallon Jug: Innovation and Fluid Milk

Dairy processors need to continue to push the innovation envelope as fluid milk continues its battle for share in the crowded beverage market.
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It’s been a painful time for fluid milk, but the fluid milk industry is now moving beyond the gallon jug to address changing consumer needs more aggressively, primarily through the introduction of low volume, niche or branded products. 


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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."
By Jim Carper
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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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On the fast track

The case for rapid detection technology in dairy processing

ATP bioluminescence is the gold standard for testing aseptic, UHT and ESL dairy, soy and nut milk-based products.
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Traditional product testing of dairy and related products can contribute several days or weeks to the production cycle, requiring millions in working capital and inventory expenses. Fortunately, there is a better way -- rapid detection technology that relies on ATP bioluminescence.


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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
By Jim Carper
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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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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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