Articles by Barbara Harfmann

With nine years at BNP Media, parent company of Dairy Foods, I relish that there’s always something new and exciting to learn about in the multifaceted, $4.5 trillion food and beverage industry.

Achieving ingredient traceability depends on many factors such as longstanding, sustainable relationships with farmers and suppliers, accurate data collection and record keeping, as well as the type of raw material needed. 

When it comes to calcium, protein, vitamins, and minerals, no single beverage can beat the all-natural goodness of a cold glass of fresh milk. Yet, while milk production is up, dairy milk consumption is down by 4%, while the consumption of non-dairy milk rose by 5%.

Today’s health-conscious consumers are trying to live their best lives. As a result, they're reading labels and discovering that cheese, yogurt, drinkable yogurt, kefir, and other fermented dairy products not only provide satiety but are proven to benefit digestive health.

Nothing says versatility like cheese. With a plethora of flavors, types, and textures, cheese resonates with consumers because it can be eaten alone as a snack, paired with crackers and sausage on a charcuterie board, used as a topping on pizza, as slices on char-grilled hamburgers, layered in lasagna and much more.

Lisa Jackson, Director of Marketing at FlavorSum, joins Dairy Foods for Episode 41 of the “Let’s Talk Dairy” podcast and discusses the wide range of ingredients and flavors creating “buzz” on social media and beyond.

From a spicy new cheese flavor, Creamy Jalapeño, The Laughing Cow’s first new wedge variety in five years, to Danone North America’s snackable REMIX line of yogurts with epic toppings and mix-ins, today’s dairy cases feature All-American flavors along with spicy-sweet flavors, fruit flavors and botanicals plucked from nature. 

We’ve all heard the mantra: “Eat your protein to build a strong body” or “Milk, it does a body good.”

We’ve all heard the mantra: “Eat your protein to build a strong body” or “Milk, it does a body good.” When one thinks of protein, perhaps a thick steak or chicken comes to mind along with eggs, salmon, and tofu.

From a small 5,000-square-foot plant in Springfield, Ill., solely focused on making ice cream mixes, to a large, 126,000-square-foot plant in Dubuque, Iowa, that processes nearly 40 million pounds of fluid milk a month, Prairie Farms Dairy boasts a wide range of manufacturing operations.