Items Tagged with 'processing'


Sustainability awards

Darigold, Oakhurst Dairy honored for green efforts

 Darigold Inc., a dairy cooperative based in Seattle, is the first recipient of the U.S. Dairy Export Council Award for Outstanding Dairy Processing & Manufacturing Sustainability. The award program is administered by the Innovation Center for U.S. Dairy, Rosemont, Ill. 

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Watching Mars make Dove bars, Snickers ice cream cones

From a consumer’s perspective, ice cream is about fun and good times. The ice cream division of Mars Chocolate North America shares that point of view. Evidence of the company’s sense of humor is a banner welcoming visitors to Mars’ little “corner ice cream shop.” In fact, the processing facility is larger than an airplane hangar. The building consists of four production lines, wet and dry ingredient storage areas, packaging supplies and a warehouse.
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Create Value by Reducing Your Carbon Footprint

The U.S. dairy industry has been diligently gathering data, crunching numbers and double-checking methodologies to ensure that the carbon footprint and life-cycle assessments for fluid milk and cheese are consistent with internationally accepted schemes and protocols. Since we are pretty much done with those, now what?
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Ice Cream & Frozen Desserts: Formulating & Processing for Success

Contact: Jamie Tunison

On-Demand until 4/9/2014: Steven Young, Ph.D. and Bruce Tharp, Ph.D. will give an overview of innovative ice cream and frozen desserts both here and abroad, what are the hottest new products and why?

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Image Galleries

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.


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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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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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