Dairy Foods Magazine

Dairy foods feb 2014 cover

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2014 February

The milk issue (protein, organic, research, school); Kemps hits 100; nuts and inclusions in dairy

Dairy processors are adding protein to milk and other beverages

 If you want to cash in on the protein trend, then you have to choose the right dairy-based ingredient. Understand the functionality of dairy ingredients and how they will interact during processing. 


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Minnesota's Kemps celebrates 100 years of innovation with milk and dairy foods

‘It’s the cows’ is the slogan the Minnesota-based dairy processor uses to tell consumers why Kemps’ dairy foods taste so good. It is the company’s business strategy and its innovative new products that make Kemps a favorite with grocery, co-pack and foodservice customers.


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Cheese quiche

La Terra Fina’s new oven-ready cheesy quiches

La Terra Fina creates new oven-ready cheesy quiches in three varieties.
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Sparkling water, RTD teas are popular nondairy beverages

Sparkling water, especially flavored varieties, shines in the nondairy beverage category. In the ready-to-drink tea segment, consumers reach for lightly sweetened SKUs.


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All milk is good but organic milk is better says Washington State prof

 All milk is good for you, but organic whole milk is even better, writes the author of a new study looking at the fatty acid profile of organic and conventional milk in the United States. 


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Research studies find that dairy protein offers many health benefits

 Four separate studies demonstrate that dairy protein reduces belly fat, builds muscle mass, prevents bone fractures and improves metabolism. 


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Dairy processors are adding protein to milk and other beverages

 If you want to cash in on the protein trend, then you have to choose the right dairy-based ingredient. Understand the functionality of dairy ingredients and how they will interact during processing. 


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Feta cheese

Uniquely Greek expands its line of Greek feta cheese spreads to Eastern U.S. market

Uniquely Greek is expanding its line of Greek feta cheese spreads to stores along the Eastern United States.
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Cheese

Joan of Arc brand releases new cheeses, redesigned packaging through Saputo

The Joan of Arc brand, through Saputo’s specialty cheese group, introduces new cheeses and redesigned packaging.
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Cheese

Kerrygold introduces Dubliner Cracker Cut cheese

Kerrygold extends its line of Dubliner cheese with new cracker-size slices.
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Dutch Farms adds deli slices in reclosable rigid packages

Chicago-based Dutch Farms added the Deli Reserve line to its brand. 


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Flavored milk

Cow Wow creates new single-serve milk in popular cereal flavors

Cow Wow creates Cereal Milk, which replicates the tastes of popular cereal flavors.
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Yogurt

Green Mountain Creamery creates on-the-go YoYummy yogurt pouches

A new innovation in children’s yogurt hits the market from Green Mountain Creamery, with its fresh YoYummy pouches.
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Greek yogurt

Greek Gods introduces honey peach to its yogurt line

The Greek Gods brand added honey peach to its 24-ounce yogurt lineup
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Sour cream

Breakstone’s introduces first-ever Greek-style sour cream

Breakstone’s, a Kraft brand, launches the first-ever Greek-style sour cream.
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Sales of whole milk outpace sales of low-fat milk

Unit sales of whole milk declined slightly but dollar sales rose in the last year. Meanwhile, the larger low-fat milk category saw declines in dollars and units. 


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The time is right for drinkable yogurts to take off in the United States

Cultured dairy beverages are popular in many regions around the world. This dairy category holds opportunity in the United States.


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Milk processors find success with chocolate milk

Chocolate milk has what it takes to help athletes recover after a hard workout. In fact, it’s backed by science and trusted by elite athletes as their “go to” recovery drink. It has high-quality protein scientifically shown to help repair and rebuild muscles.


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Power of protein

Shamrock Farms' high-protein Rockin' Refuel Lean Builder milk tops the Dairy Foods poll

The new protein milk contains 20 grams of protein with 8 grams of carbs and 6 grams of sugar per serving.

Rockin' Refuel Lean Builder, a high-protein milk from Phoenix, Ariz.-based milk processor Shamrock Farms, received the most votes in Dairy Foods' 2013 Best New Dairy Products poll. The milk was one of 25 dairy foods and beverages nominated by the editorial staff of Dairy Foods. 


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High-protein ice cream is difficult to make (but not impossible)

Greek-style has become short-hand for “double the protein.” Frozen dairy desserts typically are made with flavor in mind. A good-tasting, high-protein dessert is difficult (but not impossible) to develop.


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Speaker training helps the dairy industry talk about milk in schools

 Whether you are speaking before a school board or a Rotary Club meeting, following these four steps can help you become a more forceful and effective  advocate for dairy products. 


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Kemps makes ice cream around the clock in Rochester, Minn.

 Kemps makes ice cream and other frozen desserts around the clock in its facility in Rochester, Minn. The frozen products category is a strategic pillar in Kemps’ plan to grow beyond its stronghold in the Upper Midwest. 


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Minnesota's Kemps celebrates 100 years of innovation with milk and dairy foods

‘It’s the cows’ is the slogan the Minnesota-based dairy processor uses to tell consumers why Kemps’ dairy foods taste so good. It is the company’s business strategy and its innovative new products that make Kemps a favorite with grocery, co-pack and foodservice customers.


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Plant expansion

Hilmar Cheese says expansion of Texas plant will be completed this year

The expansion includes additional capabilities on an existing 40-pound natural American-style cheese production line, and improvements to a variety of processes to better serve domestic and international customers.

Hilmar Cheese Co., said the expansion at its cheese and whey processing facility in Dalhart, Texas, is nearing completion. 


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Dairy foods and beverages can be a good carrier of omega-3s

Although milk is normally not a good source of omega-3s, the dairy industry strives to make it one.


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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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Be prepared for when a crisis hits your company

Headlines from the holidays should cause dairy companies to re-examine their systems and procedures when it comes to distribution, customer loyalty and crisis management. Are you ready for a UPS-magnitude delivery snafu or a Target-like security breach?


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Power of protein

Shamrock Farms' high-protein Rockin' Refuel Lean Builder milk tops the Dairy Foods poll

The new protein milk contains 20 grams of protein with 8 grams of carbs and 6 grams of sugar per serving.

Rockin' Refuel Lean Builder, a high-protein milk from Phoenix, Ariz.-based milk processor Shamrock Farms, received the most votes in Dairy Foods' 2013 Best New Dairy Products poll. The milk was one of 25 dairy foods and beverages nominated by the editorial staff of Dairy Foods. 


Read More

High-protein ice cream is difficult to make (but not impossible)

Greek-style has become short-hand for “double the protein.” Frozen dairy desserts typically are made with flavor in mind. A good-tasting, high-protein dessert is difficult (but not impossible) to develop.


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How fruits and nuts make dairy foods even better

Fruits add color, fiber, vitamins and taste to yogurt, ice cream and beverages. Grains also add fiber and play an important role in formulating inclusions. As for nuts, they are a nutritional powerhouse in their own right. 


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Dairy foods and beverages can be a good carrier of omega-3s

Although milk is normally not a good source of omega-3s, the dairy industry strives to make it one.


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CEM Corp. offers equipment for dairy labs

Ideal for all dairy products and powders, the CEM Hybrid Trac System determines fat and moisture in dry and wet samples. 


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PerkinElmer has a milk powder analyzer

The DairyGuard milk powder analyzer from PerkinElmer applies advanced algorithms to screen for known and unknown adulterants and performs measurements routinely used for protein, moisture and fat monitoring.


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Pathogen-testing equipment from Bio-Rad

 The food science division of Bio-Rad Laboratories tests for food safety. 


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Test for E. coli, coliform with Hygienia equipment

Designed specifically for the dairy industry, the enhanced nutrient broth from Hygiena is a multipurpose broth that is compatible with three rapid detection tests for coliform, E. coli, and total viable count.


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Cabrio case system from Delkor creates retail-ready packs

 The Cabrio case from Delkor Systems easily converts a corrugated shipping case to a retail-ready display that is also a cost-saving alternative to tray/hood or regular slotted cases. 


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Serac's Combox is blow-molder, filler and capper

 Serac revealed its new Combox H2F, a combination blow molding, filling and capping solution for the dairy market, at the International Dairy Show in November. 


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Perten's NIR instrument analyzes dairy samples

The DA 7250 SD and DA 7300 SD from Perten Instruments are NIR diode array-based instruments that perform multicomponent analyses of dairy samples.


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An air sampler from Weber Scientific

Proactive routine air sampling will detect viable airborne particles and establish typical microbial reference data.


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FTIR dairy analyzer from Advanced Instruments

 The LactoScope FTIR Advanced dairy analyzer from Advanced Instruments measures incoming component levels of raw milk with speed and simplicity. 


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Tabletop texture analyzer from Shimadzu

The tabletop texture analyzer from Shimadzu provides a way to obtain objective numerical results that can supplement sensory testing in food development and quality control applications.


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3-A Sanitary Standards steer dairy processors to food safety

3-A Accepted Practices and the Grade A Pasteurized Milk Ordinance guide dairy processors in producing safe foods. 


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NIR analyzer from Prospect Analytical

 Achieve cheese milk standardization accuracy and reliability with in-line NIR analyzer products from ProSpect Analytical Technology. 


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Romer Labs offers testing equipment for dairy labs

Romer Labs and ifp Institut für Produktqualität launched their new AgraQuant F.A.S.T. Allergen ELISA Test Kits with the fastest time-to-result (31 minutes) currently available for the detection of allergens in food.


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Today's definition of quality in dairy plants

It means meeting customers’ expectations the first time and every time. To get there, dairies must concentrate not only on raw milk quality, but also on dairy ingredients, sweeteners, flavors and the manufacturing processes.


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Processors look for sustainable packages for dairy foods, beverages

Dairy processors look to light-weighting and recyclable materials for packaging milk, yogurt, ice cream and cheese.


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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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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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