Dairy Foods Magazine

september cover

View Archived Issues

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

Joseph Gallo Farms' sustainable practices, customer service help define 'quality'

Speed of production, high standards for customer service and sustainability practices have made this California cheesemaker efficient and profitable.
By Jim Carper
No Comments

Joseph Gallo Farms is using speed, eco-friendly practices and quality to compete with the giant cheesemakers and the small artisan operations on the West Coast.


Read More

Joseph Gallo Farms is California’s ‘green’ cheesemaker

At Joseph Gallo Farms, nothing goes to waste. Whey becomes a revenue stream. Process water is recycled for irrigation and manure is converted to gas to power generators.
By Jim Carper
No Comments

Joseph Gallo Farms might just be the very model of a modern major cheesemaker. It’s all about use and re-use. Nothing goes to waste at this central California cheesemaking and dairy farming business. What little waste there is is re-purposed into salable ingredients, energy or gray water.


Read More

It’s a flavor game for frozen dessert makers

Among a saturated ice cream and frozen dessert market, processors are looking to gain momentum by focusing on unique flavors and new innovations.
By Sarah M. Kennedy
No Comments

What makes a consumer want to buy a cone of ice cream, a cup of gelato or even a scoop of frozen yogurt? Many can argue it’s a desire for something sweet, something to indulge in.


Read More
Yogurt

YoYummy kids yogurt pouches releases two new flavors

No Comments
Ehrmann Commonwealth Dairy adds two new YoYummy flavors to its Green Mountain Creamer yogurt line.
Read More

Joan of Arc’s new goat cheese trio part of Saputo's new product launch

No Comments
Saputo Cheese USA Inc., Lincolnshire, Ill., launched seven new items at the Summer Fancy Food Show in June. Included in the new release was Joan of Arc’s new goat cheese trio.
Read More

The Snowdonia Cheese Co.’s Welsh cheeses are now available in the U.S.

No Comments

The Snowdonia Cheese Co.’s Welsh cheeses are now available in the United States through an exclusive partnership with Atalanta Corp.


Read More

Jarlsberg cheese launches Jarlsberg Minis

No Comments

Jarlsberg cheese, a Norseland Inc. brand, Darien, Conn., introduced Jarlsberg Minis at this year’s IDDBA show.


Read More
Cheese snack

Sonoma Creamery creates Mr. Cheese O’s natural crunchy cheese snack

No Comments
Mr. Cheese O’s is a new, natural, crunchy snack made with real cheese from Sonoma’s Creamery.
Read More
Ice cream month

Best new flavors and ice cream products for Ice Cream Month

By Sarah M. Kennedy
No Comments
Baskin-Robbins, Tillamook, Godiva and more ice cream processors have new flavors and products to celebrate National Ice Cream Month with.
Read More
Novelties

Fruit is in: new novelties go beyond ice cream

From ice cream bars to fruit bars and sorbet bars, new novelties take on all sorts of shapes and flavors
By Sarah M. Kennedy
No Comments
We’ve rounded up some of the best new novelties of the summer for Ice Cream Month, from ice cream bars to fruit bars and sorbet bars.
Read More

Butterfields Butter introduces lactose-free spreadable butter line

No Comments

Butterfields Butter LLC, Rocky Mount N.C., introduced a lactose-free spreadable butter to its line.


Read More

Frozen pudding, cheesecake sales not so sweet

By Sarah M. Kennedy
No Comments

The overall frozen desserts and whip toppings category saw dollar and units sales down, with puddings and cheesecakes particularly struggling.


Read More
Drinkable yogurt

Ibex drinkable yogurt goes organic, releases new flavors and formula

No Comments
Ibex drinkable yogurt unveils new formula, flavors and is now certified organic.
Read More

Packaging technology comes to Chicago

Pack Expo 2014 gives dairy processors access to the latest packaging technology
No Comments

Pack Expo International takes place Nov. 2-5, in Chicago at McCormick Place. The event, hosted by PMMI, Reston, Va., is expecting approximately 50,000 attendees and 2,000 exhibitors, with 1.15 million net square feet of exhibit space (combined) for Pack Expo and Pharma Expo, which it is co-locating this year for the first time.


Read More

Do more with less: consolidate your ice cream mixes

Here’s what you need to know about consolidating mixes.
By Bruce Tharp and Steve Young
No Comments

If one ice cream mix can play multiple ‘roles,’ then you can be more flexible, cost-efficient and competitive.


Read More

Will the next Greek yogurt please stand up?

What will be the next phenomenon in the cultured dairy product category?
By Phillip S. Tong
No Comments

Greek yogurt accounted for 44% of U.S. yogurt sales in 2013 compared to just 4% in 2008. Marketers predict there is still a lot more room to grow the category in the United States.


Read More

New website links California consumers to dairy farmers

No Comments

A new website called “Califarmia” links California’s more than 1500 dairy families to dairy consumers.


Read More

Take the long view on dairy research

Remember when all saturated fat was considered bad for you? Not so today.
By Tom Suber
No Comments

Food fads come and go but years of planning, investment, execution and patience are necessary to see an eventual payoff from dairy research.


Read More
Dairy by degrees

Continuing education programs at Cornell, Ohio State invite dairy processors to come back to school

Cornell teams with IDFA to educate the next generation of dairy executives. Ohio State and Quality Chekd Dairies offer an eight-course Dairy Training and Certification Program.
No Comments

Universities with dairy departments reach out to the dairy processing industry with training and educational programs. Two examples are Cornell University and Ohio State University.


Read More
Boardroom

Julia Kadison is selected to lead MilkPEP

She had been serving as interior CEO following the resignation of Vivian Godfrey.
No Comments

The Milk Processor Education Program has appointed Julia Kadison as Chief Executive Officer. She held the position of Interim CEO/Vice President of Marketing for MilkPEP, following the resignation of Vivian Godfrey in November 2013.


Read More

Dairy brands try various marketing tactics

No Comments

A cheesemaker sets up camp in New York’s Times Square. A yogurt maker signs a marketing deal with professional football. Another yogurt company uses sampling at a public event to build its brand.


Read More

Chobani to school college students on Greek yogurt

No Comments

To increase brand awareness and yogurt consumption at U.S. colleges and universities, Greek yogurt processor Chobani, Norwich, N.Y., has hired the marketing and licensing agency IMG, Winston-Salem, N.C.


Read More

Arla's whey and lactose JV begins production

No Comments

Production began this summer at a new whey and lactose production facility that is a joint venture between Denmark’s Arla Foods Ingredients and German dairy co-operative Deutsches Milchkontor.


Read More

FDA's changes to food labels, portion sizes could cause issues for dairy processors

By Jim Carper
No Comments

The FDA suggests changes to food labels and portion sizes. The IDFA points out the ramifications to dairy processors and to consumers: chiefly confusion and high costs.


Read More
Hello, neighbor

Agropur’s buying spree continues with the purchase of Davisco

This transaction will double Agropur's U.S. processing operations and will increase its global milk intake by 50%.
No Comments

Agropur, Canada's largest dairy cooperative, is acquiring Davisco Foods International, a U.S.-based cheese and dairy ingredients company.


Read More
Big cheeses

Farms for City Kids Foundation in Vermont wins top honors in ACS competition

Point Reyes Farmstead Cheese Co., Oakdale Cheese & Specialties and Sprout Creek Farm are also honored with top awards.
No Comments

Tarentaise Reserve from Farms for City Kids Foundation in Vermont was named “Best of Show” in the 2014 American Cheese Society competition. Point Reyes Farmstead Cheese Company from California was awarded second place overall.


Read More

Dairy industry pushes back on FDA proposals

By Jim Carper
No Comments

While IDFA asks FDA to back off on its no added sugars declaration, NMPF says it is “basically supportive” of the idea. But both groups oppose changing the serving size of ice cream.


Read More

Promoting probiotics’ health benefits

No Comments

The human health benefits of probiotics merit consideration by public health policy makers. Dairy processors need to keep up with the research on this important ingredient.


Read More

New beverage ingredients include organic and fruit flavors, natural extracts

No Comments

Allen Flavors’ flavor creation laboratory added 15 new organic flavors to its portfolio which are all compatible with dairy-produced teas and beverages.


Read More

Slingin’ the blues with spirulina extract

For years, dairy formulators had few FDA-approved naturally derived color options in the green-blue-purple range. That has changed with the allowable use of spirulina extract.
By Kimberly Decker
No Comments

The food and beverage industry whizzed past a major milestone in 2011, when for the first time ever the global value of the natural colorants market exceeded that of its synthetic counterparts.


Read More

Food safety training for dairy plant workers

A philosophy, and the reality of training line employees
By Allen Sayler
No Comments

There is no school for dairy plant production workers. It is up to you to teach food safety and plant safety. Then you have to observe that the teaching has been understood.


Read More

New detection systems help ensure product safety for dairy processors

No Comments

New detection systems from Thermo Fisher, Fortress, Mettler Toledo and more!


Read More

Packages offer convenience and eco-friendliness

What’s more annoying than a package you can’t open? Perhaps one that goes into a landfill.
No Comments

Packaging suppliers offer easy-to-open packages made of recyclable materials.


Read More

Logistics equipment keeps up with packaging trends

As dairies use more flexible packages, the equipment that handles cases and pallets might have to change. We asked two executives how plant managers can make their operations more efficient.
No Comments

When Dairy Foods surveyed its readers, we found that 35% of dairies plan to purchase new conveyors or palletizers. In the same study, dairy processors also reported they are increasing their use of plastics and flexible packaging (such as pouches) and using less metal and glass.


Read More

Dairy supplier news from Evergreen Packaging, DSM

No Comments

The 200th Evergreen Packaging N-8 gable top packaging machine is being installed at Driftwood Dairy in El Monte, Calif. This will be the third N-8 Driftwood purchased by the dairy to handle Eco-Pak production.


Read More
New hires, promotions

New hires, promotions from Harpak-ULMA, AGC Heat Transfer and more dairy suppliers

No Comments
Harpak-ULMA adds product manager, AGC Heat Transfer hires new company president; plus more new hires and promotions.
Read More

Ingredion publishes technical booklet on emulsion science

No Comments

Ingredion Inc., Westchester, Ill., a global provider of ingredient solutions to diversified industries, has published “Beverage Emulsion Science 101.”


Read More

Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

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!

9/23/14 2:00 pm EDT

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

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.

Frozen Desserts

What’s your preferred frozen dessert?
View Results Poll Archive

Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

Table Of Contents Subscribe

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.

More Products

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.

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus