Dairy Foods & Beverages - Articles

Mooala introduces Strawberry Bananamilk

The product is said to be the industry’s first strawberry-flavored dairy-free milk alternative.

November 8, 2018

The product is said to be the industry’s first strawberry-flavored dairy-free milk alternative.

The Appendix ‘T’ storm is hitting the U.S. Grade ‘A’ dairy industry

Here’s what you need to know to be ready.

Allen Sayler

November 8, 2018

Here’s what you need to know to be ready.

2018 State of the Industry report: Milk is struggling in the bunker

But processors adept at 'reading the green' are finding pockets of opportunity to grow sales.

Kathie Canning

November 7, 2018

It's been another year filled with bogeys for the milk segment. Dollar sales in the overall category fell 3.9% to $15.3 billion during the 52 weeks ending Aug. 12, 2018, data from Chicago-based market research firm IRI show. Unit sales dropped 1.4%.

'Dairy Case Dynamics’ research uncovers growth opportunities for milk

Kathie Canning

November 5, 2018

According to the Milk Processor Education Program (MilkPEP), milk remains a key shopping trip driver, with 95% of U.S. households buying milk, and doing so an average of 30 times per year.

Sweet habit introduces high-protein, low-fat ice cream in quarts

Sweet habit debuts high-protein, low-fat ice cream

October 16, 2018

Sweet habit debuts high-protein, low-fat ice cream

Perry's Ice Cream is building on family tradition

In its Akron, N.Y., processing facility, Perry’s Ice Cream combines its founder’s recipe and methods with modern technology and a team-based culture.

Kathie Canning

October 15, 2018

Life is a bowl of Perry's. Visitors to Perry's Ice Cream's (Perry's) Akron, N.Y.-based headquarters and processing facility are sure to spot that particular saying across signage, corporate literature and even product packaging.

Prairie Farms kicks off ‘Join Our MOOvement campaign’

The grassroots effort seeks to connect consumers with dairy products.

October 12, 2018

The grassroots effort seeks to connect consumers with dairy products.

Perry's Ice Cream: Celebrating 100 years of the 'good stuff'

As it celebrates its milestone anniversary, Perry’s Ice Cream is staying true to its founder’s philosophy while adapting to the changing wants and needs of customers and consumers

Kathie Canning

October 11, 2018

Back in 1918, H. Morton Perry launched the company that's now known as Perry's Ice Cream (Perry's) with the purchase of a milk route in Akron, N.Y. He delivered fresh milk to customers personally, by horse and wagon. From the beginning, his mantra was: "Make sure you put in enough of the good stuff"

Thrive Frozen Nutrition launches nutritionally enhanced gelato

The gelato is made with high-quality milk proteins and 24 vitamins and minerals

October 11, 2018

The gelato is made with high-quality milk proteins and 24 vitamins and minerals

Optimize cheesemaking via quality-minded in-plant practices

Quality-minded in-plant practices are key to more consistent, high-quality cheese

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

October 11, 2018

Cheese is a fermented product, which means that cheesemaking requires the growth of millions of bacteria, we call them starters (to start the acid development), to acidify the product. Initially, these bacteria originate from the raw milk itself (cow, milker, equipment, etc.).