Items Tagged with 'Innovation Center for U.S. Dairy Future of Dairy research'

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The Future Of Dairy

Use consumers' interest in healthy eating to grow sales of yogurt

Yogurt is one of those 'no guilt' snacks because of its nutritional content.

Consumers are moving away from the three-meal-a-day norm, which means more snacking. Yogurt is in a perfect position to help people achieve their wellness goals even while snacking. 


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The Future Of Dairy

Our aging population can benefit from dairy ingredients

Consider using whey protein and milk protein concentrate when developing new products.

The Innovation Center for U.S. Dairy Future of Dairy research highlights matching dairy with other ingredients as an important opportunity to expand dairy consumption among today’s aging consumer, as well as other demographics


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The Future Of Dairy

Processors need to reposition fluid milk in order to meet emerging consumer needs

Creating new segments will help protect milk’s relevance, while developing products for those segments will help revitalize sales.

Creating new segments will help protect milk’s relevance, while developing products for those segments will help revitalize sales. Think about how a completely breakthrough product such as the Swiffer Sweeper can revolutionize a category — a new product of this magnitude can help capture sales and bring consumers back to fluid milk.


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The Future Of Dairy

Boost cheese sales with new flavors, new uses

Shoppers are looking for new experiences with things they know they like.

Consumers are looking for new and exciting tastes, and cheese is well-suited to help consumers expand their palates, while allowing manufacturers and processors to create new eating occasions and drive sales.


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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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

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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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