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3/31/15
Online!
Contact: Adam Thomas

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability. Read More
1/27/15
Online
Contact: Adam Thomas

Telling the Milk Story: Safeguarding Consumer Confidence in Milk’s Goodness

On Demand Milk continues to be buffeted by animal activist claims, fad diet mandates and competitive product campaigns. Industry research shows that negative media coverage and competitive advertising are eroding consumer confidence in milk, yet when positive news about milk increases, attitudes about milk improve significantly. Learn what consumer research conducted by the Milk Processor Education Program (MilkPEP) has uncovered about messages that are most likely to keep consumers drinking and feeling good about milk. See how the milk industry and its partners are telling insight-based, relevant, motivating and emotional stories to reinforce consumer confidence.

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1/26/15
Online!
Contact: Adam Thomas

Luncheon: Celebrating Excellence Awards

On Demand The Celebrating Excellence Awards recognize leaders who have contributed to the advancement of dairy through service, innovation and dedication to the improvement of the industry. These leaders are truly making a difference for dairy.

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1/26/15
Online!
Contact: Adam Thomas

Collaborating to Combat Childhood Obesity

On Demand Obesity prevention remains a pressing public health priority in the United States and around the world, and it is influencing government policies. Public/private sector partnerships are making a difference as more and more food and beverage companies are voluntarily participating in programs designed to end childhood obesity. Learn what the food industry is doing to help fight childhood obesity. Top executives will discuss efforts to improve the health of future generations.

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1/26/15
Online!
Contact: Adam Thomas

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.

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11/18/14
Online!
Contact: Adam Thomas

Product Inspection Fundamentals for the Dairy Industry

On Demand 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.

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9/23/14
Online!
Contact: Adam Thomas

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

On Demand 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.

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6/19/14
Online!
Contact: Adam Thomas

Build a Better Cheese

On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.

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5/22/14
Online!
Contact: Adam Thomas

Challenges and Opportunities in High-Protein Yogurts and other Cultured Products

On Demand This webinar will discuss the interest in high protein yogurt, fortification and separation options in processing high-protein yogurt, and what's on the horizon for cultured dairy foods and beverages.

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4/30/14
Online
Contact: Adam Thomas

Ice Cream and Frozen Desserts: New Approaches, Ingredients & Advances for Success

On Demand Dr. Bruce Tharp Ph.D. & Dr. Steven Young Ph.D. will present how to manage composition to reduce/avoid costs, increase yield, and improve quality. Also covered will be the advances in the practical application of cryogenic freezing, alternative gas for overrun, defensible/sustainable technical barriers to competitive entry and approaches that are not intuitively obvious.

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Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.

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!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

march dairy foods

2015 March

The cheese issue: A look inside Bel Brands; Karoun Dairies' success; A preview of the WCIC Cheese Show

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Cheese

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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

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

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