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.
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
July 10, 2013

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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Beyond eggs and bacon

Dairy helps meet morning mealtime nutrition needs

Student product competition winners highlight use of dairy in best breakfast idea starters
July 10, 2013

To help bring breakfast back into the morning routine and emphasize the nutritional value and role of dairy throughout the day, the Dairy Research Institute made the morning meal occasion the focus of the second annual Dairy Research Institute New Product Competition. Find out who won.


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Velvet Ice cream focuses on telling its story

When Velvet Ice Cream decided to re-brand, its greatest challenge was holding on to the heritage while evolving to appeal to a more youthful audience. It proved to be a delicate balance.
June 24, 2013
When Velvet Ice Cream decided to re-brand, its greatest challenge was holding on to the heritage while evolving to appeal to a more youthful audience. It proved to be a delicate balance.
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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.
June 20, 2013

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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Good-bye to bad bugs

Prevent Listeriosis through smarter testing

A test from 3M Molecular Detection System uses a combination of LAMP and bioluminescence detection technologies, resulting in a simpler, more robust DNA amplification and detection method.
June 18, 2013

Dairy foods processors must be especially diligent in their efforts to combat Listeria, as it has been found in pasteurized or unpasteurized milk products, including soft cheeses made such as queso fresco, Brie, Feta and Camembert. 


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H2O-co-nut

Is coconut water just a fad or is it a sustainable ingredient?

We are growing demand for coconut water. The ultimate goal is to capture all the water that is out there.
June 11, 2013

Coconut water: Is it just a fad or is it a sustainable ingredient? It’s currently in vogue but I believe that the industry can make this product as much a staple as jeans are to fashion. I will make the case that coconut water is here to stay.


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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.
June 7, 2013

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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The times are a changin'

Part Two of 'Redefining Reality.' Delivering high growth in uncertain times

Look around the world at products and process innovations and you’ll find insights and ideas that you can use in your own market.
June 7, 2013

There are five fundamental trends that can reshape corporate success and sustainable profit growth. They are: Speed, Age, Glocal, Uncertainty and Innovation. It is clear to me that they are interrelated and must be taken as a whole to sustain profitable growth in this new age.
 


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Management by paying attention

Redefining reality and delivering high growth in uncertain times

Companies that redefined their current realities boosted their competitive advantage.
June 5, 2013

I’ve noticed five underlying trends that are reshaping ‘reality’ for all businesses and are critical to our ability to sustain profitability and growth. Recognizing them gives us the capability to use them—now and when those proverbial opportunities present themselves. They are as follows:


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Sticking to Trends

How to Stay Ahead of the Labeling Curve in 2013

An executive from a packaging association discusses trends in labels.
May 24, 2013

Labels offer a wealth of untapped potential for manufacturers. In PMMI’s 2012 Trends in Labeling market research study, manufacturers from a variety of industries, including dairy, discussed some of the opportunities and challenges encountered when looking for innovative branding solutions. 


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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!

5/1/13 8:00 am EST

Food Safety Summit Conference & Expo - Live Webinar Sessions

On-Demand: The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.

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THE MAGAZINE

Dairy Foods Magazine

april 2014 dairy foods

2014 April

A look inside Agropur; Plus we profile two cultured dairy companies.

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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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