Dairy Foods Magazine

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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.

Big flavors from small batches: A look inside Velvet Ice Cream's plant

Over the last 100 years, Velvet Ice Cream, a self-styled ‘small batch’ producer, built a reputation for making premium products by using only the best flavorings, nuts, fruits, ribbons and inclusions.


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Fancy cheeses take a spotlight

As the processed cheese category continues to struggle and with natural cheese still winning with consumers, we ask: Are fancy cheeses the next big thing?


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Velvet Ice Cream 4.0: How this 100-year-old company stays relevant

The fourth generation of the Dager family is now leading this 100-year-old dairy company. The ice cream maker stays relevant with social media, new flavors and good-old-fashioned premium product.


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Farmstead and artisan cheeses steal the show

The top cheeses in the American Cheese Society’s annual competition include a French Alpine-style, a non-traditional blue and an aged Gouda.


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Ice cream month

Best new flavors and ice cream products for Ice Cream Month

Baskin-Robbins, Tillamook, Godiva and more ice cream processors have new flavors and products to celebrate National Ice Cream Month with.
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A Vermont cheese company brings the Old World to the East Coast

This farmstead cheese company completely reinvented itself and now offers its own unique, Old World style cheeses, including a flavored British-style hard, a German-style and beer Cheddar.


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Booozah, Royal Ice Cream introduce StrongBody protein ice cream bars

Boxborough, Mass.-based Booozah LLC partnered with Royal Ice Cream Co., Manchester, Conn., to create all-natural StrongBody protein ice cream bars.


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Cheese

The Laughing Cow launches new spicy cheese wedge flavor

A new spicy Pepper Jack flavor of Laughing Cow wedges joins the other seven flavors.
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Ice Cream

LaLoo’s Goat’s Milk ice cream gets social for National Ice Cream Month

LaLoo’s Goat’s Milk ice cream offers consumers a chance to win an ice cream social and other prizes by following them on various social media channels.
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High-protein gelato

New high-protein gelato from Forte

Figo Brands introduces Forte, a new high-protein gelato.
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Challenge Butter creates new cream cheese brand

Challenge Butter, Dublin, Calif., expanded its line beyond butter with four new cream cheese items.


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Sales for RTD and refrigerated tea, coffee are jumpin’

Dollar sales and units are on the rise for both ready-to-drink (RTD) and refrigerated coffee and tea products.

It appears that consumers want to have their tea and coffee — and drink it too. The numbers are looking good for makers of refrigerated and ready-to-drink tea and coffee.


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Aussie yogurt

Dairy product spotlight: Aussie-style yogurt from Wallaby Organic

Wallaby Yogurt offers 21 varieties of its Australian-style blended yogurt.
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Spoonable cheese

Stonyfield shakes up the yogurt shelves with organic Petite Crème

A new innovation called Petite Crème from Stonyfield will be available nationally in September; the silky-sweet fresh cheese can be eaten like yogurt.
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Greek yogurt

Tillamook adds new flavors to its Farmstyle Greek yogurt line

New flavors like Key lime and marionberry are now available in Tillamook’s Farmstyle Greek yogurts.
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U.S. cheesemakers protest Canadian trade proposal

The U.S. Dairy Export Council, Arlington, Va., is supporting an ad-hoc coalition of 16 dairy companies and organizations fighting a plan to further restrict U.S. access to the tight Canadian cheese market.


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Dairy processor news from Kemps, Wells Enterprises, Chobani

Wells Enterprises and Kemps (a division of Dairy Farmers of America) received multiple gold and silver awards in the Golden Penguin Awards program


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How to avoid crystals in cheese

While considered to be a major defect in some cheeses, crystals can be a desired attribute in certain aged products.


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Whey protein delivers on multiple health and wellness trends

Research and product innovation can help consumers incorporate whey protein into their diets. The result? People will lose more fat, maintain more lean muscle or both.


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Sustainable packaging gives dairy processors an edge

Explore ways to increase sustainable packaging for dairy products without sacrificing quality.


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Dairy processors are stayin’ alive with new processes, new products

There is nothing wrong with respecting traditions and following practices that have proven to be successful. But for long-lasting success, regular doses of innovation (in product, processes and marketing) will help your company endure.


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Mexico, Brazil

Nestle, Arla strengthen positions in Latin America

Nestlé Mexico will finance production and infrastructure and provide technical assistance in the milk and whey supply chains. Arla intends to capture market share in the world's 4th largest dairy market.

Nestlé Mexico plans to invest about $53 million to increase milk production in Mexico. Arla takes an ownership position in Brazil’s Vigor.


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Accolades

The 2014 Exporter of the Year is Dairy Farmers of America

The dairy co-op's export products include whole and skim milk powder, whey, cheese, butter and dairy beverages.

Dairy Farmers of America, Kansas City, Mo., has been selected to receive the Tom Camerlo Exporter of the Year award from Dairy Foods. 


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Organic, conventional dairies show few differences in cow health, milk

Cows raised on organic and conventional dairy farms in three regions of the United States show no significant differences in health or in the nutritional content of their milk, according to a new study by Oregon State University, Corvallis, Ore., researchers and their collaborators.


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Awards

Emmi Roth, Westby Co-op, Gifford’s take top honors in dairy contest

This year’s contest, sponsored by the Wisconsin Dairy Products Assn. (WDPA), received a record number of 1,055 entries.

Emmi Roth USA, Monroe, Wis., was selected as the Cheese and Butter Grand Champion, Westby Cooperative Creamery, Westby, Wis., was selected as the Grade A Grand Champion and Gifford’s Dairy, Skowhegan, Maine, was the Ice Cream Grand Champion of the World Dairy Expo (WDE) Championship Dairy Product Contest.  


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Reduce, reuse, recycle

Enter your company in the 2015 U.S. Dairy Sustainability Awards Program

The program has two new categories: Achievement in Resource Stewardship and Achievement in Community Partnerships. Deadline in Nov. 7

The Innovation Center for U.S. Dairy is accepting nominations for the 2015 U.S. Dairy Sustainability Awards. The awards recognize outstanding dairy farms, businesses and partnerships for socially responsible, economically viable and environmentally sound practices. 


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Arla Foods’ new whey protein for Greek yogurt

Arla Foods Ingredients launched Nutrilac YO-8075, a natural whey protein, derived from cow’s milk.


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Flavorchem Corp.’s new mint oil line

Flavorchem Corp.’s new peppermint and spearmint oils are pure and natural with a smooth crisp, cool flavor profile, according to the company.


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Steviva Ingredients’ GMO-free natural sweetener

Steviva Ingredients’ GMO-free Erysweet Erythritol is an all-natural sweetener produced through natural fermentation.


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Dairy protein blends

Promoting protein-fortified products

Consumers look at labels for total protein content.

Now that protein has piqued consumers’ interest, effective promotion of protein-fortified products is an excellent investment.


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Triangle’s cartoner offers quick changeover, compact footprint

With the ability to load single- or twin-pack packages at speeds up to 100 cartons per minute, Triangle’s Flex1 cartoner is said to offer quick changeover, gentle product handling, improved efficiency and lower production costs.


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Improve processing efficiency with pumps, heat exchangers

Equipment makers have designed pumps, mixers and heat exchangers for high throughput and reduced operating costs.


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New skin packaging technology from Harpak-ULMA Packaging and Sealed Air

Darfresh on Tray is a joint technology development between Harpak-ULMA Packaging and Sealed Air.


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Matrix Packaging Machinery introduces cheese bagging machine, pre-made pouch filler/sealer

Matrix Packaging Machinery introduced two packaging solutions: The Triton XL for form-fill-seal bags; and the Toyo Jidoki TT-8D-N, a fill-and-seal pre-made pouch machine.


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New checkweighers to debut at Pack Expo from Mettler Toledo

Mettler Toledo Hi-Speed will introduce four new checkweighers at this year’s Pack Expo Show in November.


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Romer Labs' Mycotoxin testing solutions

Romer Labs expanded its product portfolio for mycotoxin testing solutions with a new water-based rapid test for total flatoxin.


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Domino's laser with enhanced beam quality

The new addition to the Domino i-Tech laser family, the F220i fiber scribing laser, debuted at this year’s Interpack show alongside the company’s D-Series i-Tech 15, from its range of CO2 lasers.


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Burkert's multichannel transmitter/controller

Burkert’s modular multichannel multiCELL transmitter/controller type 8619 is a customizable measuring system with an extended range of functionalities that can work with multiple types of sensors.


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Arcil's new form-fill-seal machine

Arcil, a Barry-Wehmiller company, has new a form-fill-seal machine for the fresh dairy and food-industry market.


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A-B-C Packaging's depalletizer single filer maintains proper orientation

A-B-C created a single filing module for the Model 108 depalletizer that maintains container/handle orientation as bottles or jugs are transferred from the bulk transfer table to the bottle conveyor.


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Compressed air is a dairy processor's fourth utility

You can’t run your plant without it. Compressed air opens and closes pneumatic valves, evacuates product lines and conveys packages. Make sure it is clean and uncontaminated.


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Warehouse automation systems help control inventory

Warehouse automation systems for dairy processors.


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New containers for dairy foods and beverages

New containers from Airlite, Elopak, Tetra Pak and more!


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Pudding cups, milk cartons get a makeover

By analyzing package contents and the ingredients used, a brand design agency helps Kozy Shack and Organic Valley connect with new consumers.


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Waste water treatment: dealing with the FOG of processing

New wastewater treatment systems help Butter Buds and Darigold control the discharge of fats, oils and grease.


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Under pressure

Getting past pasteurization: consider high-pressure processing of dairy foods and beverages

New technologies don’t use heat to preserve dairy foods. The microbiological quality of pressure-treated milk is comparable to that of thermally pasteurized milk.

High-pressure-based technologies have the potential to preserve natural freshness as well as the sensory and nutritional qualities of a variety of
dairy products.
 


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Case packer helps yogurt maker keep up with orders

A taste from Down Under is rapidly capturing Americans’ fancy, and Noosa Finest Yoghurt is experiencing dramatic growth as it delivers more and more of its flavorful product to U.S. consumers.


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Cup check

Start-up dairy operation finds an economical machine to apply a foil safety seal to yogurt cups

A new generation of portion-control cup sealers enables low-cost, tamper-evident, sealed packaging for dairy start-ups and larger operations.

Retailers are asking dairy food and beverage processors to package their products in packaging that is tamper-evident. Besides providing a measure of food safety, a sealed cup prolongs product quality and shelf life on retail shelves.


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Dairy supplier news, people

Dairy supplier news from Cargill, Mettler Toledo and more

Cargill purchases global chocolate business; Mettler Toledo releases new dairy guide solution; and IFT names a new president.
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Dairy supplier news

Cargill remodels, expands its innovation center in Minnesota

Cargill has expanded and upgraded its Food Innovation Center in Plymouth, Minn.
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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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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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