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.
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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Organic Valley celebrates 25 years of innovation in organic foods

 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.

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.
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.

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.

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."

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.

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

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

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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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

On Demand 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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