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. Protein. Humanity.

Become a Part of the Great American Milk Drive

The Great American Milk Drive is a nationwide program that encourages consumers to donate milk to hungry families. It launches April 2.
By Julia Kadison
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As the launch of the Great American Milk Drive nears (on April 2), we want to make sure you have all the details about how to be a part of the campaign.  


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What Chobani & Glanbia know

Idaho: Famous for Potatoes. Famous for Milk & Cheese

A massive amount of milk is produced in southern Idaho. It's turned into cheese, yogurt and other products.
By Jan Rogers
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Minimally populated Idaho means plenty of open space for raising dairy cows. That smaller population means only a portion of milk produced here goes directly to consumers. That leaves millions of pounds of liquid milk available to make yogurt, cheese and other dairy-related products.


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A DASH of dairy

Dairy solutions to help fight high blood pressure

A DASH diet (rich in fruits, vegetables and predominantly low-fat dairy products) was found to lower blood pressure to a greater extent than a diet rich in fruits and vegetables but devoid of dairy.
By Greg Miller
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Educating Americans about your products’ place in a DASH diet will become even more important leading up to and following the release of the 2015 Dietary Guidelines for Americans. The Dietary Guidelines typically focus on a positive approach to reduce risk of or lower elevated blood pressure, including through following the DASH diet.


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Wisconsin cheesemaker Sartori thrives for 75 years

Fresh milk, skilled master cheesemakers, a team of dedicated associates and modern research have kept Wisconsin cheesemaker Sartori Co. thriving for 75 years.
By Jim Sartori
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Partners, customer and employees keep us strong


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To your health

Let's put milk (and its nutrition) on the tables of the most needy

Dairy Management Inc. and MilkPEP back a multiyear collaboration with Feeding America.
By Tom Gallagher and Julia Kadison
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Milk processors and dairy farmers are coming together with Feeding America to launch the Great American Milk Drive – the first-ever nationwide program that will encourage consumers to donate milk to hungry families.


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Now I've heard everything

Tales from the Flavor Front: jelly bean milk, tangerine-carrot fruit bars and mojito energy shots

Dairy processors are finding inspiration in desserts from the South, and an energy-shot marketer looks to bartenders for ideas.
By Jim Carper
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Sea salt/caramel continues to be a popular combination in foods, especially dairy. Other classic combos are raspberry/dark chocolate, mango/peach, and strawberry/granola. Dairy Foods looks at flavors used by processors in their new lines.
 


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Celebrate authenticity and the story behind the food, says founder of High Road Craft Ice Cream

By Keith Schroeder
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 The owner of an ice cream company and a self-styled “food anthropologist” urges dairy processors and consumers to celebrate authenticity, diversity and the stories behind foods and ingredients. 


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Cheese, sodium & wellness

The nutritional benefits of cheese get a closer look

Although cheese contributes only 8% of sodium to the U.S. diet, the dairy industry isn’t taking this concern lightly.
By Greg Miller
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Research shows people can detect as little as a 10% difference in the amount of salt in cheese. By reducing the variability of sodium, manufacturers can not only lower the average amount of sodium but also increase customer satisfaction.


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Health-care costs, research push nutrition to center stage

By Tammy Anderson-Wise
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The Affordable Care Act will put more pressure toward disease prevention and healthy behaviors. The healthy halo of dairy foods and beverages will shine even brighter.


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The taste of dairy

From fernet to burnt calamansi, these are the food and beverage flavors to watch for in 2014

Here's something I did not know: Fernet is an aromatic spirit or bitter containing myrrh, chamomile, cardamom, aloe and saffron.
By Jim Carper
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Ginger Plum. No, she wasn't an old girlfriend from my hippie days. Rather it's a key flavor trend for 2014, defined as "a juicy, sweet and tart plum with a touch of spice from ginger that delivers multiple sensory experiences." Come to think of it, that does describe my old flame pretty darn well. 


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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.

Training

Do you know what you’re doing?
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Dairy Foods Magazine

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2014 August

Smith Brothers Farms is Plant of the Year; Plus we feature our annual Dairy 100 processors.

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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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