Dairy Foods & Beverages - Articles

Consider ice cream mix processing advances

Novel approaches offer the potential to improve ice cream mix processing, but processors will want to keep a close eye on sensory appeal in the evaluation process

Bruce Tharp

Steven Young

February 7, 2019

Each innovative modification of ice cream mix processing must consider what is to be modified and the influence (+/-) on multiple-unit operations (i.e., assembly of amount/type of ingredients, creation of a uniform mix, pasteurization, homogenization, mix aging). Each operation has its own set of influences (+/-) on the chemistry and physics of any given mix going forward into other downstream processes.

Organic high-protein milk

February 6, 2019

Horizon Organic, Broomfield, Colo., introduced the first multi-serve organic protein milk, Horizon Organic High Protein.

Milk sales take a dive

Even flavored milk and whole milk have been struggling

Kathie Canning

February 5, 2019

It's no secret that the fluid milk category has been struggling at retail for quite some time. However, sales of flavored milk and whole milk actually made some impressive gains in the not-too-distant past.

The secret to good aged cheese

Follow these tips to produce consistent, quality aged cheese

John A. Lucey Ph.D., Director, Center for Dairy Research

January 11, 2019

Aged cheeses are a point of pride for cheesemakers and loved by many consumers. However, in today's market, as producers are pressured to cut costs, the quality of some aged cheeses has suffered.

Frozen desserts: Keep them creamy

The right ingredients can help processors texturize today’s frozen dairy — and nondairy — delights

Kimberly Decker

January 11, 2019

Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.

The Votes are in: your Top 10 Best New Dairy Products for 2018

Fairlife Smart Snacks is the voter favorite.

Kathie Canning

January 8, 2019

Dairy Foods editors reviewed all the new dairy products published in Dairy Foods magazine and on dairyfoods.com in 2018. From the hundreds of products, our team nominated 30 dairy foods and beverages. Visitors to DairyFoods.com were then asked to vote for their favorites. The results are in.

It's a matter of teamwork for Borden Dairy's Dallas plant

Under Borden Dairy’s new ‘people-first’ approach, employees at the company’s Dallas milk plant understand their value — and are motivated to work together to create the highest-quality product.

Kathie Canning

January 8, 2019

There's a welcome change in the air for employees of Borden Dairy Co.'s Dallas milk plant. The company's new commitment to being a "people-first" organization means production is secondary to people, explained Chuck Lacy, plant manager.

The global journey of U.S. specialty cheeses

U.S. cheese has a rich past and a vibrant future

Angélique Hollister

January 8, 2019

Cheesemaking in the United States is an inspired story of artisanship and excellence that dates back hundreds of years, representing the vast multicultural experiences brought to the country by immigrants.

Borden Dairy is energized and excited

The ‘new’ Borden Dairy has big plans for innovation-led growth

Kathie Canning

January 7, 2019

The past year brought a sea of positive changes to Borden Dairy Co. The Dallas-based company welcomed a new CEO, Tony Sarsam, who boasts more than three decades of experience in the food industry at major companies that include Frito-Lay, Nestlé and PepsiCo, as well as a handful of other key executives.

Ice cream sales try to stay afloat

Some brands showed decent gains, while others struggled.

Sarah M. Kennedy

January 4, 2019

The competition among ice cream brands remains fierce, as some scramble to answer the call for "healthy indulgence" and others seek to grab attention with unique flavors and premiumization.