Photo Galleries
Chobani, Twin Falls, ID
The Greek yogurt company has created the largest yogurt making facility in the world in Twin Falls, Idaho. Its presence there has created other food-related jobs and has left a positive mark on its community.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
JonnyPops, St. Louis Park, Minn
From a nondescript one-floor brick building bordering a residential area in St. Louis Park, JonnyPops manufactures stick novelties in seven flavors. The administrative offices and manufacturing area share space in a warehouse with Nordic Ware, the maker of the Bundt pan and other items for baking and cooking.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
Clover Sonoma, Petaluma, Calif.
Clover Sonoma’s four brand-new 50,000-gallon stainless steel milk silos hover over the landscape in Petaluma, Calif. Before entering the dairy plant, one can get a window – literally – into the operation.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
Sprains and strains take a toll on dairy workers
Dairies are relatively safer than some other food manufacturing plants. Within the dairy industry, ice cream plants pose more dangers.
Arla Foods, Hollandtown, WI
Arla’s cheese plant in Wisconsin is said to be the largest producer of Havarti in the United States. It also turns out Gouda, Edam, Fontina and Muenster.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
How processors reduce, reuse, recycle in their dairy plants
After surveying consumers about their attitudes toward living green, Unilever concluded that “sustainability presents a growth opportunity for business.” Here’s how some dairy processors have altered their practices.
The dairy Baedeker: a guide to global consumption
Who drinks the most milk? Who eats the most butter and cheese? These countries lead their regions in annual per-capita consumption (measured in kilograms) of dairy foods and beverages.
Kilby Cream, Colora, MD.
At their creamery in Colora the Kilbys bottle fresh milk and churn ice cream. They have a growing home delivery business and a busy ice cream shop. The ice cream store participates in agri-tourism events that show the public where their food comes from.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
What’s in store for dairy this year?
To sell more milk or yogurt, add full-fat varieties. To sell more cheese, start making quark and farmer varieties. And ban the bland. Consumers want savory flavors.
All information is drawn from “What’s in Store 2017” published by the International Dairy-Deli-Bakery Association, Madison, Wis.
Food trends in 2017 are clean and simple
Understanding consumers’ attitudes and values can help a dairy brand develop the right foods and then market them in ways that strike an appropriate chord with shoppers.