Dairy Foods & Beverages

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New ingredients from Melon Medley, Global Organics, and IFPC.

On June 5, Dairy Foods had the opportunity to enjoy plenty of ice cream and tour Tillamook County Creamery Association’s (TCAA) first ice cream plant outside of its sprawling headquarters in Tillamook, Ore. 

For thousands of years, people of all ages, across various cultures, have eaten cheese for its great taste and versatility in food products. 

Saying that “butter is on a roll” may be a play on words, but it is definitely also the truth. Butter/butter blend sales today are incredibly smooth, jumping nearly 10% for the 52-week period ending May 18, with dollar sales reaching just slightly below $6 billion, according to Circana.

OPAQUE — a jet-black ice cream made with black cocoa, espresso fudge, and balsamic cherry — strips the traditionally vibrant ice cream experience of all color. An edible work of art that speaks to Jeni's roots in the art world, OPAQUE transforms a familiar treat into an experience that prompts guests to reconsider how they contextualize ice cream, stated Jeni's.

If there is one theme I have witnessed beyond the oft-mentioned health and wellness and flavor trends, it is today’s staying power of dairy products. Perhaps we should call this the “Golden Age” of dairy. 

The award winner will be determined by readers of the magazine and website. A total of 15 products have been nominated for Product of the Year.

New ingredients from Glanbia Nutritionals, Global Organics, and Icon Foods.

Dairy packaging has long been defined by its complexity. Moisture sensitivity, cold chain logistics and product variety all combine to make it one of the most technically demanding sectors in the food industry. 

Each year, Dairy Foods and the American Dairy Products Institute (ADPI) host the Membrane Technology Forum, an event that serves as a research update from the network of agencies, associations, suppliers and producers engaged in the dynamic field of membrane filtration and separation. Membrane systems are important in milk, cheese and yogurt as well as in whey protein.