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.
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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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.
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.

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.

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.

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.

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.

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.

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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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!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Cheese Flavors

What’s your favorite flavor to eat in cheese?
View Results Poll Archive

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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Dairy Foods Buyers Guide

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