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Home » Authors » Anna Boisseau
Anna Boisseau

Anna Boisseau

Anna Boisseau, managing editor of Dairy Foods, has a diverse background in journalism including experience writing about international relations and parenting issues. In her spare time, she works on documentaries. She received her master’s degree from Northwestern University’s Medill School of Journalism.

Articles

ARTICLES

Coffee and tea boast versatility

Coffee and tea boast versatility

Whether formulated into RTD beverages or added to dairy products, coffee and tea present growth opportunities for dairy processors.
Boisseau 200
Anna Boisseau
February 23, 2021
No Comments
Many of our workdays have looked a little different over the past year. But one thing has remained constant for a lot of us: starting the morning with a coffee- or tea-based beverage.
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Tillamook County Creamery Association plays the long game to match its values

Tillamook County Creamery Association plays the long game to match its values

As a cooperative, Tillamook County Creamery Association prioritizes forward-thinking investments in product development and community initiatives.
Boisseau 200
Anna Boisseau
January 27, 2021
No Comments
Last year was a monumental one for the world, and a newsworthy one for Tillamook County Creamery Association, too. The Tillamook, Ore.-based cooperative became a Certified B Corporation, donated $4 million dollars to a COVID-19 relief fund and partnered with the American Farmland Trust to help secure farmland for future generations.
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Trimona Foods adds superfood yogurts

Readers choose the Best New Dairy Products of 2020

Dairy Foods’ editors also announce their favorites.
Boisseau 200
Anna Boisseau
January 20, 2021
No Comments

The results are in, and it’s a great showing for cultured dairy! Dairy Foods’ editors reviewed all the new dairy products featured in Dairy Foods magazine and on DairyFoods.com in 2020.


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Go ‘clean’ with emulsifiers, stabilizers and gums

Go ‘clean’ with emulsifiers, stabilizers and gums

To meet consumer desire for transparent ingredients in dairy products, suppliers offer ingredients that fit the clean-label bill.
Boisseau 200
Anna Boisseau
December 21, 2020
No Comments
Emulsifiers, stabilizers and gums are the unsung heroes of many dairy products. Not only do they create desired textures, but they also help offerings avoid nasty issues such as syneresis and keep their attributes throughout shelf life.
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Health-promoting ingredients add something extra

Health-promoting ingredients add something extra

As consumer interest in wellness continues to grow and evolve, new ingredients could help dairy processors make the right health claims.
Boisseau 200
Anna Boisseau
November 23, 2020
No Comments
Healthy eating is nothing new, and consumers have long looked to food as part of their wellness goals. In the past decades, processors have met consumer needs by offering products such as low-fat dairy that supposedly helped people keep their weight down.
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2020 State of the Industry: Cheese is flying high

2020 State of the Industry: Cheese is flying high

But the category also has had to contort around high retail demand and extreme losses in foodservice/commodity sales.
Boisseau 200
Anna Boisseau
October 29, 2020
No Comments
Americans' love affair with cheese is defying gravity. According to Chicago-based market research firm IRI, over the 52 weeks ending Sept. 6, 2020, natural cheese retail sales were swinging high through the air.
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2020 State of the Industry: Ice cream is a category on fire

2020 State of the Industry: Ice cream is a category on fire

The COVID-19 pandemic created a hot spot for ice cream/frozen novelty purchases.
Boisseau 200
Anna Boisseau
October 26, 2020
No Comments
Retail ice cream sales might not have being eating fire this year, but they certainly have been on fire. Over the 52 weeks ending Sept. 6, 2020, dollar sales in the ice cream subcategory of the larger ice cream/sherbet category were up 13.4% (to $6,841.8 million).
Read More
Dairy processors collectively push for sustainability

Dairy processors collectively push for sustainability

Dairy companies are working collaboratively and on their own to make sustainability an industry priority.
Boisseau 200
Anna Boisseau
October 13, 2020
No Comments
Ask 10 people what "sustainability" means to them, and you'd probably get 10 different answers. Its dictionary definition is simple: the ability to sustain something at its current level. And dairy companies, many of which have already existed for over a century, might know a thing or two about that.
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Chocolate sheds its ‘guilty pleasure’ reputation

Chocolate sheds its ‘guilty pleasure’ reputation

Chocolate suppliers offer guilt-free indulgence, thanks to healthier formulations and sustainable sourcing.
Boisseau 200
Anna Boisseau
October 12, 2020
No Comments
You could say that chocolate and dairy are a match made in heaven, though some of today's health-minded consumers consider the duo sinful indulgence.
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Ellsworth Cooperative Creamery masterfully adapts its plant operations

Ellsworth Cooperative Creamery masterfully adapts its plant operations

The cooperative made smart moves in its Ellsworth, Wis.-based plant to adjust to its increased production and, more recently, the coronavirus pandemic.
Boisseau 200
Anna Boisseau
August 31, 2020
No Comments
The small town of Ellsworth, Wis., which is tucked into the Northwest corner of Wisconsin close to the Twin Cities, has a big claim to fame. In a state renowned for its cheese curds, it was the town designated the "Cheese Curd Capital of Wisconsin" due to being home to the eponymous Ellsworth Cooperative Creamery.
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View All Articles by Anna Boisseau
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Events

March 19, 2020

What’s Next in Ice Cream?

ON DEMAND: Join us for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.

March 16, 2021

Drive Growth in Ice Cream

How could ice cream processors keep the momentum going? Join Dairy Foods on March 16 for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.

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Sustainability

Packaging sustainability is an important purchasing decision driver for many consumers. Looking forward to 2021, does your company have plans to increase the sustainability quotient of its packaging?
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Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Coronavirus and the Dairy Industry

Dairy Foods Magazine

DF feb 21 cover

2021 February

Check out the February issue of Dairy Foods, including our processor profile: Tillamook County Creamery Association plays the long game to match its values, plus more!
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