Items Tagged with 'milk'

ARTICLES

Got more milk?

8 things to do with a cup of milk

It's not just for drinkin'. Here are 7 other ways to use up a half-gallon of milk just like that.

Milk. It's not just for breakfast anymore. Here are 8 ways to go through a half-gallon in 12 hours.


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Chocolate milk

Hershey’s introduces a single-serve milk with its Special Dark chocolate flavor

Hershey’s adds a single-serve Special Dark chocolate milkshake to its line of refrigerated products.
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Milk marketing

Milk finds a role model in sports

Next year’s plan continues this year’s themes: serve milk at breakfast and drink chocolate milk after working out.
In 2013, MilkPEP will build upon the momentum created in 2012 with the introduction of our multiyear marketing strategy centered around two prime occasions for milk consumption: breakfast at home and post-workout recovery for athletes. The continuation of our long-term occasion-based approach will generate excitement for milk, drive volume and value, and maximize continuity, with the ultimate goal of changing consumer behavior.
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Yogurt

Trader’s Point Creamery introduces grab-and-go dairy products in recyclable glass containers

Trader’s Point Creamery introduces grab-and-go yogurts and milk shots in recyclable glass containers.
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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It’s time to shed milk pricing regulations, outdated dairy standards of identity, government’s role as the ‘food police’ and manipulation of the milk supply through government policies.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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Cheese is a winner, milk not so much

Dairy processors are cleaning up on sales of natural cheese. Or, they need to mop up the steady trickle of losses in the fluid milk category.
How’s the dairy foods business? Which one? If you sell natural cheese or Greek yogurt, then the answer is: Great. If you bottle milk or package ice cream, then the answer might be: Things could be better.
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Milk processors scratch a niche

Fluid milk processors develop specialized milk for niche markets. By adding vitamins, flavors, fiber and extra calcium, milk brands appeal to various health needs of consumers.
How do processors create value in a commodity item like milk? They add flavors and functional ingredients, make it more portable and seek new channels of distribution.
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Milk

Milk’s got it, so let’s flaunt it

Milk has 9 essential nutrients, but not everyone knows
Milk has nine essential nutrients, but not everyone knows that. It's time to bust the myths associated with milk, including the one saying whole milk is the only milk containing vitamin D.
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A better way to analyze milk routes

We looked at the manifest detail for each route and took into account truck input costs. Now we haul milk more efficiently and pay haulers more equitably.
Trucks hauling milk from Associated Milk Producers Inc. member farms to manufacturing plants will log 44,000 miles in 24 hours — or the distance to travel roundtrip from Anchorage, Alaska, to Key West, Fla. — four times.
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Add value to milk with fortified ingredients

The most popular ingredients used to fortify milk-based beverages are probiotics/prebiotics, plant sterols and calcium.
Start with something healthy, and then make it better. That’s the basic recipe for creating a value-added milk-based beverage. Traditionally, the three largest and most active claims about dairy beverages regarded digestive/gut health, heart/cardiovascular health and bone health. But, in recent years, the market has seen many novel dairy beverages that tout energy, immune health, weight control, satiety, anti-aging, skin health, beauty, eye health, joint health, mental acuity and concentration.
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EVENTS

Industry

14th Annual Dairy Ingredients Symposium

3/1/12
InterContinental Mark Hopkins
1 Nob Hill
San Francisco, CA
United States
Designed to provide an overview and update on the latest trends and issues in the marketing, science, manufacturing technology and application of dairy ingredients, including whey-derived and milk-derived concentrates and powders. Read More

Industry

Dairy Industry: Milk Processing & Dairy Technology

5/31/12
Contact: Erin Moore
Understand the principles and practices involved in the production, processing and marketing of fluid milk. Components of milk, principles of basic milk processing (e.g. pumping, pasteurization, separation), storage and distribution, and safety and quality of milk will be examined. Read More

Webinar

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

9/23/14
Online!
Contact: Adam Thomas

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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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

What’s your favorite flavor to eat in cheese?
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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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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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