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.
The Future Of Dairy

Our aging population can benefit from dairy ingredients

Consider using whey protein and milk protein concentrate when developing new products.

The Innovation Center for U.S. Dairy Future of Dairy research highlights matching dairy with other ingredients as an important opportunity to expand dairy consumption among today’s aging consumer, as well as other demographics


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Get ready for a dairy revolution

Growth of ethnic populations and aging of baby boomers are two factors that are going to affect dairy consumption. The Innovation Center for U.S. Dairy identified 20 opportunities for brands.
The ability to anticipate today the long-term investments needed for tomorrow opens the door for a significant competitive advantage. Now more than ever, ingenuity and smart strategy will be the cornerstone of dairy business growth.
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Free-standing inserts

Dairy marketers tout nutrition, ease of use, health in this week's FSIs

Dean Foods, Land O'Lakes and Smart Balance take free-standing inserts for the week beginning Jan. 13.

Dean Foods reduces the sugar in its TruMoo chocolate milk, and Land O Lakes offers recipes using Saute Express flavored butter to smartphone users.


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The Future Of Dairy

Processors need to reposition fluid milk in order to meet emerging consumer needs

Creating new segments will help protect milk’s relevance, while developing products for those segments will help revitalize sales.

Creating new segments will help protect milk’s relevance, while developing products for those segments will help revitalize sales. Think about how a completely breakthrough product such as the Swiffer Sweeper can revolutionize a category — a new product of this magnitude can help capture sales and bring consumers back to fluid milk.


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The Future Of Dairy

Boost cheese sales with new flavors, new uses

Shoppers are looking for new experiences with things they know they like.

Consumers are looking for new and exciting tastes, and cheese is well-suited to help consumers expand their palates, while allowing manufacturers and processors to create new eating occasions and drive sales.


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Free-standing inserts

Marketers promote dairy's health, versatility in this week's FSIs

Greek yogurt is an ingredient in a Post cereal; Daisy teams its low-fat cottage cheese with Dole fruit.

Daisy and Dole jointly promote low-fat cottage cheese and tropical fruit in an FSI headlined "Together, the possibilities are endless!"  Post Foods launches a new Honey Bunches of Oats cereal made with real Greek yogurt.
 


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I have a passion for nutrition education

The CEO of the Dairy Council of California has an ambitious agenda that includes expanding relationships in the health care area and promoting good nutritional habits.
During my career as a nutrition educator, I have admired the California dairy industry’s commitment to community health. By providing valuable nutrition education materials at no charge to children and adults, producers and processors have made a mark that is difficult to match.
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Keep on truckin'

A brief (48+ years) history of dairy transportation and logistics

Don Wilson, who wrote the Beyond the Filler for Dairy Foods, looks back on his career.

It began in June of 1964 with an incredible month. I graduated from Texas Tech with an economics major and a bachelor's in international trade. I got married and started as a sales/marketing management trainee for Foremost Dairies in Ft. Worth, Texas. 


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Free-standing inserts

'Celebrate Thanksgiving with dairy' is theme of this week's FSIs

Dips, cheese, coffee creamers, sour cream and ice cream are featured.

Kraft Foods is a heavy user of the free-standing inserts for the week beginning Nov. 11, featuring its cheese and sour cream brands. Other dairy marketers suggest their foods and ingredients for the Thanksgiving holiday.


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Shed the milk programs that impede innovations and growth

It’s time to shed milk pricing regulations, outdated dairy standards of identity, government’s role as the ‘food police’ and manipulation of the milk supply through government policies.
As we approach a new year, we have the opportunity to revamp our goals and re-plot our course, combining wisdom from past experiences with hopes and dreams for our future. It’s a time to shed what we’ve learned doesn’t work and to refresh our approach to endeavors ahead.
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Multimedia

Videos

Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

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.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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Cheese Flavors

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THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
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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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

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Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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