Dairy Foods Magazine

dairy foods november state of the industry

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2014 November

Our annual report examines the prospects for fluid milk, cultured dairy, cheese, ice cream and butter, as well as trends in nondairy beverages, exports and ingredients.

Awards

2014 Exporter of the Year Dairy Farmers of America invests in dairy exports

DFA’s $85 million whole milk powder facility in Nevada meets the requirements of dairy customers in China and other countries. That’s one reason the dairy cooperative has been named the Tom Camerlo Exporter of the Year.

Dairy Foods selected Dairy Farmers of America as the 2014 recipient of the Tom Camerlo Exporter of the Year. 


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Prairie Farms Dairy's new lemon cream pie yogurt flavor

Prairie Farms Dairy, Carlinville, Ill., added a lemon cream pie flavor last January.


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Seasonal Greek yogurts

Chobani introduces Pumpkin Spice Greek yogurt

New fall seasonal flavors are part of Chobani's limited batch line
Pumpkin spice and apple cinnamon are the latest new flavors from Chobani’s limited batch seasonal line.
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Seasonal ice cream

Hood ice cream has new seasonal Pumpkin Pie flavor

Heading to the stores for the holiday season is a new Pumpkin Pie ice cream from HP Hood.
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Flavored milk

Nesquik's new Girl Scout Cookie-flavored milks

Nesquik partners with Girl Scouts USA to created cookie-inspired flavors.
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Land O’Lakes adds a new Sharp Cheddar American blend

Land O’Lakes, St. Paul, Minn., added to its line of deli cheese with its new Sharp Cheddar American Blend.


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State of the Dairy Industry: Yogurt buoys the cultured club

Yogurt is in its glory days as processors are getting innovative and trying to change the conversation. It’s not all just about Greek yogurt anymore in this ever-changing, hot category.


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China, Russia are behind a bear market in dairy prices

The dairy industry is entering a “protracted” bear market, according to Rabobank’s Food & Agribusiness Research and Advisory group.


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Dairies must balance exports with growing domestic sales

The Dairy Index, an annual report by the global packaging and processing equipment supplier Tetra Pak, states that global demand for milk is set to surge by 36% in the next decade, largely due to population growth, rising prosperity and urbanization in Africa, Asia and Latin America.


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Opinion

State of the dairy industry: What's facing dairy processors

Assessing the strengths, weaknesses, opportunities and threats to dairy foods and beverages.

We strike up the band this month for our annual state of the dairy industry. While sales prospects have some processors whistling past the graveyard, others are whistling a happy tune. Here’s an assessment of the strengths, weaknesses, opportunities and threats facing dairy processors.


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State of the Dairy Industry: U.S. dairy exports run aground on prices

U.S. exporters were singing ‘Come Sail Away’ but the world wasn’t joining in. Overseas prices sounded more like ‘I’ll Tumble For Ya.’


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State of the Dairy Industry: High butter prices open the door to imports

Wholesale prices for butter reached a record high at the CME Group this year. The outlook is that U.S. demand for butter will ease. It is also possible that foreign butter will come to America.


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State of the Dairy Industry: Almond milk rules the nondairy beverage case

There’s nothing like a jolt of caffeine to wake up beverage sales. The energy drink sector also gained, but the almond milk category performed even better.


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State of the Dairy Industry: Flavorful cheeses are the trend

Cheesemakers face regulatory and retailer requirements as they try to meet consumer preferences for flavors and nutrition.


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State of the Dairy Industry: Ice cream makers say ‘ciao’ to gelato

Ice cream production has increased for three years in a row. Processors of ice cream, gelato and frozen novelties find success with sweet-and-salty combinations, candy bar inclusions and cocktail-inspired flavors.


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State of the Dairy Industry: Who can fix milk?

Makers of breakfast cereals are natural allies of milk processors. Athletic organizations help to promote chocolate milk. And milk processors, using industry-funded research, are developing high-protein, valued-added beverages.


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Moms seek natural food offerings

The majority of moms in the United States (71%) believe the foods they eat affect the quality of their lives.


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Dairy drives healthy innovations

Dairy, more than any other food category, is perfectly positioned to profit from the most important consumer trends shaping the food industry.


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State of the Dairy Industry: Natural colors, sweeteners improve dairy foods

Acid whey disposal used to be an issue. A ‘natural’ blue color wasn’t available. And dairy processors want to reduce sugars. Suppliers developed solutions to all of these concerns.


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OMVE's miniature-scale UHT/HTST processor with DSI

The HT220 Combo Unit from OMVE includes a UHT/HTST processor, direct steam injection and homogenization for either up or down stream, all contained in a single unit.


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Custom engineered tanks from Ross

Ross custom-engineered tanks are built in ASME-code certified plants and can be designed for virtually any use, application or environment.


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Texwrap’s new vertical wrapping system

Texwrap’s new 914BVS continuous motion system is a machinery solution for moderate-speed vertical shrink packaging.


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High-performance pump components for food contact from Morgan Advanced Materials

Morgan Advanced Materials offers pump components for the food industry, including high-performance axial and radial bearings, seal face components, rotors and vanes in a range of sizes and compositions.


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NJM Packaging introduces Unisort 32 bottle unscrambler

NJM Packaging introduced the new Unisort 32 bottle unscrambler at the Pack Expo Show in November.


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Mondi's new expanded industrial bags, broad range of flexible packaging

Mondi exhibited its expanded line of industrial bags and a broad range of flexible packaging at Pack Expo in November.


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Bel Ray's new non-toxic, foodgrade spray lubricant

Bel-Ray’s new No-Tox Food Grade Dry PTFE Spray leaves a long-lasting, water-resistant dry film, and offers one of the lowest coefficients of friction against a solid surface, according to the company.


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DSM report says consumers would pay more for yogurt free of artificial ingredients

DSM, The Netherlands, published a Global Insight paper, stating that consumers demand dairy products, such as yogurt, prepared with simple and familiar ingredients.


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Dairy supplier people

New hires, promotions at Tetra Pak, Schneider Packaging

New hires and promotions from Tetra Pak, Coveris, Schneider Packaging Equipment and more dairy suppliers.
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Acquisitions

Dairy supplier news from Ingredion, Dupont, FMC

New acquisitions, expansions and investments from Ingredion, PMMI, Dupont and more dairy suppliers.
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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

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.

Dairy Foods Magazine

dairy foods november state of the industry

2014 November

Our annual report examines the prospects for fluid milk, cultured dairy, cheese, ice cream and butter, as well as trends in nondairy beverages, exports and ingredients.

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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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