This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Dairy Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Dairy Foods logo
  • Home
  • Magazine
    • Current Issue
    • Digital Edition
    • Dairy Product Innovations Newsletter
    • Columnists
    • Archives
    • Dairy 100
    • State of the Industry Report
    • Supplier News
    • Processor News
    • Featured Product Advertisement
  • Products
    • Best of ...
    • Butter
    • Cheese
    • Cultured Dairy
    • Frozen Desserts
    • Ice Cream/Novelties
    • Milk
    • New Products
    • Non-Dairy Beverages
    • Sales Data
    • Whey, Milk Powder
    • Dairy Alternatives
    • Submit Your Product
  • Ingredients
    • Cocoa
    • Colors/Flavors
    • Cultures/Enzymes
    • Fiber
    • Inclusions
    • Omegas/Lipids
    • Prebiotics
    • Probiotics
    • Sweeteners
    • Texturants
    • Other
  • Operations
    • Equipment
    • Processing
    • Packaging
    • Food Safety
  • Web Exclusives
    • Behind the Scenes
    • Blogs
    • Case Studies
    • Dairy Foods TV
    • Digital Brochures
    • Galleries
    • Let's Talk Dairy Podcast
    • Webinars
    • White Papers
  • Directories
    • Buyers Guide
    • Dairy Plants USA
    • Take a Tour
  • Awards
    • Breakthrough Award
    • Exporter of the Year
    • Plant of the Year Award
  • More
    • Associations
    • Calendar of Events
    • Classifieds
    • Market Research
    • Dairy Foods Store
    • FISA Distributor Guide
    • Interactive Product Spotlights
    • Supplier Spotlights
    • Custom Content & Marketing Services
    • Tradeshow and Events
    • Dairy Facts & Stats
    • eBooks
  • Contact
    • Contact Us
    • Advertise
  • Subscribe
    • Digital Edition Subscription
    • Dairy Product Innovations eNewsletter
    • Online Registration
    • Subscription Customer Service
    • Connect with Dairy Foods
Home » Plant of the Year 2015

Plant of the Year 2015

Help us select the 2015 Plant of the Year! We have nominated these 11 dairy processing plants. All have been featured in Dairy Foods magazine and on dairyfoods.com over the previous 18 months. Voting ends July 6.

Vote now!

Kemps, Rochester, Minn.

The division of Dairy Farmers of America makes ice cream, novelties, frozen yogurt, milkshakes and other frozen desserts around the clock at this plant in Minnesota.

Read Article


Central Valley Cheese, Turlock, Calif.

This California cheesemaker produces a variety of cheese and cultured dairy products for ethnic and mainstream palate. Cheeses include feta, braided white cheese, queso fresco and grilling cheeses.

Read Article


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

Investments in ultra-high temperature processing equipment help this Agropur division meet the growing demand for extended-shelf-life products. The dairy also bottles fresh milk and nondairy beverages.

Read Article


The Ice Cream Club, Boynton Beach, Fla.

As ice cream flows into 3-gallon tubs, employees throw in handfuls of inclusions, ladle and stir sauces by hand, put a lid on the container, weigh it and shove it on a conveyor to the freezing in about 10 seconds. The small-batch ice cream maker has found a niche in scoop shops.

Read Article


Joseph Gallo Farms, Atwater, Calif.

The award-winning cheesemaker also is an award-winning sustainable business, receiving honors from the Innovation Center for U.S. Dairy. Investments in equipment have boosted productivity. The company is using speed, eco-friendly practices and quality to compete with the giant cheesemakers and the small artisan operations on the West Coast.

Read Article


Velvet Ice Cream, Utica, Ohio

The fourth generation now heads this family-owned business, known for its premium ice cream and flavor combinations. It invites the public to watch production and then sample ice cream at its on-site restaurant and visitor center.

Read Article


Anderson Erickson Dairy, Des Moines, Iowa

Milk, cream, yogurt and sour cream are some of the products produced in this sprawling plant on the east end of town. Every Thursday, a team tastes every item produced that week. This emphasis on maintaining high standards is part of the dairy’s customer-first philosophy.

Read Article


Bel Brands USA, Brookings, S.D.

Demand was so great for its Mini Babybel cheeses, that the company built a brand new plant from the ground up. At this state-of-the-art facility, milk arrives at one end and exits as cheese 382 yards later. At full capacity, it will use 500,000 pounds of milk every day.

Read Article


Kroger Mountain View Foods, Denver

Kroger executives toured Europe to see the newest equipment and to find the best practices in fluid milk processing. Then it built a new facility in Denver. Milk handling procedures and equipment like a bacterial clarifier assure that the milk stays clean and fresh for as long as possible.

Read Article


SR Rostai, Clifton Heights, Pa.

By analyzing how it was making flavored Italian ice, the company boosted production by 37% by not over-freezing the product. Managers implemented many other changes, like warehouse practices and focusing on customer needs. The result is happier customers and happier employees.

Read Article


Franklin Foods, Casa Grande, Ariz.

This maker of branded and private-label cream cheese bought a building in Arizona and installed processing and packaging equipment in 2013. In less than two years it is making more product than its other plant in Vermont. Sustainable practices include re-using whey for protein and for cattle feed.

Read Article


Vote now!
Subscribe For Free!
  • Digital Edition Subscription
  • Dairy Product Innovations eNewsletter
  • Online Registration
  • Subscription Customer Service
  • Connect with Dairy Foods

More Videos

Popular Stories

Fairlife Good Mood lactose-free milk

Fairlife debuts Good Moo’d lactose-free milk

Tillamook County Creamery Association has high expectations

Tillamook County Creamery Association has high expectations

On-trend RTD beverages keep ‘em thirsting for more

On-trend RTD beverages keep ‘em thirsting for more

Crave Brothers Farmstead Cheese’s plant is a model of sustainability

Crave Brothers Farmstead Cheese’s plant is a model of sustainability

Hamdi Ulukaya Vice documentary

Chobani CEO and founder Hamdi Ulukaya featured in new Vice documentary

Events

March 19, 2020

What’s Next in Ice Cream?

ON DEMAND: Join us for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.

March 16, 2021

Drive Growth in Ice Cream

How could ice cream processors keep the momentum going? Join Dairy Foods on March 16 for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.

View All Submit An Event

Poll

Sustainability

Packaging sustainability is an important purchasing decision driver for many consumers. Looking forward to 2021, does your company have plans to increase the sustainability quotient of its packaging?
View Results Poll Archive

Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

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.

See More Products
Coronavirus and the Dairy Industry

Dairy Foods Magazine

DF feb 21 cover

2021 February

Check out the February issue of Dairy Foods, including our processor profile: Tillamook County Creamery Association plays the long game to match its values, plus more!
View More Create Account
  • More
    • Media Kit
    • Contact Staff
    • Order Reprints
    • List Rental
    • Food & Beverage Brands
    • Newsletter
    • Current Issue
    • Archives
    • Subscribe
    • Want More?
    • Privacy Policy
    • Survey And Sample
  • Helpful Links
    • Dairy 100 List
    • Dairy Plants USA Database
    • Dairy Prices
    • Interstate Milk Shippers List
    • Milk Pasteurization: The Effects of Time and Temperature
    • National Conference on Interstate Milk Shipments
    • Pasteurized Milk Ordinance
    • Standards of Identity for Dairy Products
  • Multimedia
    • Videos
    • Podcasts
    • Behind the Scenes
    • Galleries
    • Periodic Table of Dairy Foods
    • Monthly Poll Question
    • Dairy Facts & Stats
  • Advertise
    • Monthly Promos
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2021. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing