Kathie Canning, editor-in-chief of Dairy Foods, is an award-winning journalist with more than 20 years of experience in the trade publication sector. Her experience includes leadership positions on a number of food and beverage publications for both processor and retail audiences. She is a graduate of the University of Toledo and is also certified as an Editor in the Life Sciences by the Board of Editors in the Life Sciences.

Top dairy association execs weigh in on state of the dairy industry

There’s cause for both concern and optimism, they suggest.

Kathie Canning

October 23, 2020

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The dairy industry has been facing a variety of challenges this year, most notably, the COVID-19 pandemic. Dairy Foods asked the top executives of leading dairy associations to discuss the industry's more significant issues, as well as its greatest opportunities.

Mind the megatrends for future success in dairy

Kathie Canning

October 21, 2020

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Each year, Dairy Foods takes a deep dive into trends (both current and emerging), as well as opportunities and challenges, within a variety of dairy-product and related segments. The result is our annual State of the Industry report, published in our November issue.

Immunity-boosting ingredients spell opportunity for dairy

Kathie Canning

October 8, 2020

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When the COVID-19 pandemic hit back in March, life for most Americans took a sharp detour from business as usual. Among other practices, the "new normal" brought with it the social distancing, mask wearing and sharp increase in at-home food preparation that continue to this day.

Casper’s Ice Cream’s newest plant is a frozen novelty powerhouse

The state-of-the-art processing facility produces 350 million ice cream and frozen novelty products annually.

Kathie Canning

October 5, 2020

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Richmond, Utah, is not exactly what one would call a metropolis, it boasts a population of fewer than 3,000 people. Despite its small status, however, the rural town has earned some decidedly big bragging rights.

Casper’s Ice Cream is 95 years old and growing strong

Family-owned Casper’s Ice Cream is counting on its product quality, differentiated brands and nimble but measured approach to see it through another 95 years.

Kathie Canning

September 30, 2020

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Casper Merrill did not invent the frozen novelty. Christian Kent Nelson, a high school teacher who lived in Iowa, is credited with that achievement, creating a stickless product dubbed the “I Scream Bar” in 1920.

Ups and downs for ready-to-drink tea at retail

But ready-to-drink coffee posted strong dollar and unit sales growth.

Kathie Canning

September 25, 2020

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The retail ready-to-drink (RTD) tea and coffee category found itself in a good news/bad news situation over the past year.

Colors for dairy products are going natural

Given dairy products’ health halo, natural colors are a natural fit.

Kathie Canning

September 16, 2020

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"It isn't easy being green," Kermit the Frog famously said. And from a dairy product perspective, it's not easy being any color that fails to resonate with today's consumers.

Let’s talk plant-based dairy alternatives — again

Kathie Canning

September 15, 2020

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Toward the end of 2018, I penned a column defending Dairy Foods' coverage of the plant-based dairy-alternative space. The column was in response to reader feedback suggesting such coverage was harming dairy farmers and the dairy processing industry.

Giving consumers plant-based alternatives to dairy

More dairy and nondairy companies are launching plant-based dairy alternatives to meet growing consumer demand.

Kathie Canning

September 10, 2020

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Plant-based dairy alternatives are certainly nothing new. Soy "milk" for example, has been available commercially for years and years.

Get the most out of your QA/QC instrumentation

Get the most out of dairy processing QA/QC instrumentation

Dairy processors will win by avoiding purchase-decision missteps, keeping abreast of technology enhancements and addressing common challenges.

Kathie Canning

September 7, 2020

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Dairy processors rely heavily on in-house instrumentation to support their in-plant quality assurance (QA) and quality control (QC) efforts. However, they are not necessarily getting all they could out of that instrumentation.

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Kathie Canning

ARTICLES

Top dairy association execs weigh in on state of the dairy industry

Mind the megatrends for future success in dairy

Immunity-boosting ingredients spell opportunity for dairy

Casper’s Ice Cream’s newest plant is a frozen novelty powerhouse

Casper’s Ice Cream is 95 years old and growing strong

Ups and downs for ready-to-drink tea at retail

Colors for dairy products are going natural

Let’s talk plant-based dairy alternatives — again

Giving consumers plant-based alternatives to dairy

Get the most out of dairy processing QA/QC instrumentation

Dairy Foods Magazine

2020 October