Items Tagged with 'dairy foods'

ARTICLES

Sargento names Mike McEvoy EVP, operations

 In January, Sargento Foods, Plymouth, Wis., named Mike McEvoy Executive Vice President-Operations. The manufacturing, engineering, quality systems, procurement, logistics and distribution services functions will report to him. Most recently he was president of Sargento’s Food Ingredients division. McEvoy succeeds Mark William Rhyan, who passed away on Dec. 25.


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Time to tout protein in dairy foods

Protein is under-represented in the American diet, yet consumers want protein-rich foods and beverages. New developments from protein ingredient suppliers are driving product innovations.


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Making the case for fiber in dairy foods

Americans do not consume enough fiber. Are added fibers in dairy foods an acceptable way to help consumers meet dietary fiber recommendations?
All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).
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Ingredients

Do Fruit Ingredients Boost the Healthfulness of Dairy Foods?

Dairy foods and fruit are a fabulous fit for many reasons: Fruit ingredients impart natural sweetness, flavor, color, and a dash of nutrients.
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Dairy Foods State of the Industry Report 2012

Our annual report card grades the various categories of dairy foods and beverages. None fail, but clearly, product developers need to bone up on chemistry to develop exciting new products. Remedial work in marketing principles will help convey dairy’s nutritional benefits.


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Tighter dairy supplies forecast for 2013

Drought in the United States, less favorable conditions in Europe, an uncertain El Niño and a decrease in New Zealand pay prices have increased supply challenges in the year ahead.
After 16 months of steady price declines, the global dairy markets are on the rise again. The world’s appetite for dairy products hasn’t abated, while a slowdown in milk production growth in the United States and Europe this summer has put a squeeze on the international market. Supplies are expected to be snug well into 2013, pointing to continued strong prices ahead.
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Ingredients help consumers play with their food

One trend is interactive foods, as when users stir inclusions into yogurts or swirl colors into new combinations. Other trends (like clean labels) can have a domino effect on formulations. Eliminating sugar, for example, has a direct bearing on texture.
The national effort to turn around the obesity epidemic is steering children away from soft drinks and back to milk-based beverages. The popularity of Greek yogurt has given a shot in the arm to the cultured dairy category. Natural cheese is chic, as tastings and artisanal offerings take off. Ice cream processors welcome the flavor innovators.
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Butter is ready for its close-up

Good old high-fat, high-calorie butter is starring on restaurant menus and at home. Foodies appreciate butter’s qualities in baking and in adding taste to home cooking.
Nobody puts butter in a corner. Not anymore. Long shunted to the dietary sidelines because of its saturated-fat content and high caloric value, butter is undergoing a renaissance. You can thank fine-dining (see related article) and a renewed interest in cooking at home for that.
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Greek yogurt stars in the dairy case

In the cultured dairy category, Greek-style is dominating yogurt, but it’s popping up in other cultured products as well. Plus, processors target healthier snacking opportunities and convenience.
The explosion of Greek-style has dominated the yogurt aisle for much of this year, including new introductions from Yoplait, Karoun Dairies, Dannon, Chobani and others.
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Cheesemakers go for the bold

Natural cheese production continues to trend up. Bold flavors and artisan cheeses draw consumers, and processors look to grow sales with portability and snacking options.
As interesting flavor options, artisan cheeses, portion-control and portability continue to trend up for cheese, so does natural cheese production.
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EVENTS

Webinar

USDEC's Global Dairy Outlook: 2014

12/3/13
Online
Contact: Adam Thomas

Available On-Demand The U.S. Dairy Export Council is back with its 7th annual “State of the Industry” outlook call! Join us for our yearly look around the corner at the drivers and dynamics of the global dairy business – and what to expect in the year 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

What’s your favorite flavor to eat in 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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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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