Tradeshow & Events Calendar

Keep up to date with the latest tradeshows, symposia and webinars geared to the dairy processing industry.

ARTICLES

Brain freezers

Register now for IDFA’s 2015 Ice Cream Tech Conference in St. Petersburg, Fla.

The conference also features the annual Innovative Ice Cream Flavor Competition, co-sponsored by Dairy Foods magazine.

The International Dairy Foods Association, Washington, D.C., has opened registration for its popular Ice Cream Technology Conference, which will be held March 31-April 1, 2015, in St. Petersburg, Fla. 


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Cream of the crop

Northeast dairy foods group holds meeting next week

. More than 130 dairy executives, managers, industry vendors and supplier representatives from throughout the Northeast are expected to attend.

The Northeast Dairy Foods Association and the Pennsylvania Association of Milk Dealers will hold their 27th annual combined convention at Heritage Hills Golf Resort in York, Pa., on Sept. 22 and 23


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Packaging technology comes to Chicago

Pack Expo 2014 gives dairy processors access to the latest packaging technology

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.


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Record attendance at Membrane Technology Forum

The 26th annual Membrane Technology Forum (membraneforum.com) was sold out for the first time ever. The record-breaking attendance (20% from international delegates) was up 27% from 2013.


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What's to eat?

From the IFT Expo: dairy ingredients play well with vegetables, legumes in soups, beverages

The U.S. Dairy Export Council shows three food and beverage concepts made with milk protein concentrate, cheese and whey protein.

At this week’s Institute of Food Technologists Annual Meeting & Food Expo in New Orleans, USDEC is demonstrating the many different ways dairy ingredients can be used for flavor, functionality and nutrition.


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Top dairy executives headline Wisconsin dairy event

Michael Haddad (CEO, Schreiber Foods), Dave Fuhrmann (CEO, Foremost Farms USA), Dermot Carey (Senior VP, Darigold Inc.), Bruce Pronschinske (Director, Kwik Trip) and Keith Gomes (COO, Dairy Farmers of America) are among the confirmed speakers at the Wisconsin Dairy Products Association’s 2014 Dairy Symposium.


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Good, safe foods

Artisan and farmstead cheesemakers learn GMPs at food safety courses

The workshops are one of several food safety initiatives that are being offered through the Innovation Center for US Dairy to assure the dairy industry continues to provide consumers and channels a safe and nutritional food/beverage product.

The Innovation Center for U.S. Dairy has scheduled two additional regional food safety workshops in a continued effort to provide food safety training to the artisan/farmstead cheesemaking segment of the dairy industry.


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Face-to-face

Dairy industry executives meet the rule makers at IDFA’s Regulatory RoundUp

It’s an opportunity to understand the regulatory process and to see “how the sausage is made,” says an IDFA vice president.

IDFA’s Regulatory RoundUP (June 24 and 25) gives dairy executives an opportunity to hear first-hand from the decision-makers and the regulation officials who have write the rules that affect dairy plants, products and personnel. 


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Dairy meetings

Top dairy executives headline the WDPA summer symposium, July 14 to 15

The two-day meeting consists of programs, social events, a golf outing, and the opportunity to network.

Michael Haddad (CEO, Schreiber Foods), Dave Fuhrmann (CEO, Foremost Farms USA), Dermot Carey (Sr. VP, Darigold Inc.), Bruce Pronschinsk (Director, Kwik Trip) and Keith Gomes (COO, Dairy Farmers of America) are among the confirmed speakers at the Wisconsin Dairy Products Association’s 2014 Dairy Symposium.
 


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IFT's 2014 Food Expo heads to New Orleans in June

The IFT annual meeting and food expo kicks off June 22 at the New Orleans Morial Convention Center

Seen as one of the most important trade shows of the year for professionals involved in food science and technology, the show is expected to feature over 900 exhibiting companies. More than 100 educational sessions and 1,000 poster presentations will provide information on the latest developments and trends.


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EVENTS

Sponsored Webinar

Food Plant of the Future: Raising the Bar on Plant Air Quality

4/26/12
Online
Contact: Adam Thomas

On-Demand: Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.

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Webinar

Extended Shelf Life (ESL) by Means of Clarification

2/5/14
Online
Contact: Adam Thomas

Available On-Demand A new method of double bacterial removal allows dairies to extend the shelf life of milk to more than 30 days without sacrificing quality or nutritional content. The process, known as GEA Westfalia Separator prolong, eliminates ...

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Webinar

Process concepts for the production of ESL products

2/5/14
Online
Contact: Adam Thomas

Available On-Demand This session is to review the heating technologies available and the different levels of process design standards downstream of the heat treatment required to establish and maintain an extended shelf life product.

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Webinar

ESL Filling Technology - The right solution for Dairy PET and HDPE bottle filling

2/5/14
Online
Contact: Adam Thomas

Available On-Demand GEA Procomac has introduced a more sustainable and user friendly solution for PET ESL bottle filling; namely the advanced Aseptic Blow Fill (ABF) technology that enables sterilization of the preforms instead of sterilization of the fully blown bottles. This process...

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Webinar

Build a Better Cheese

6/19/14
Online!
Contact: Adam Thomas

On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.

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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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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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