Photo Galleries
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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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.
Learn how Millennials shop, eat
Young Americans (ages 20 to 29) snack throughout the day, according to a survey by the Private Label Manufacturers Association. They see all food as ‘eating occasions’ and they love to try new foods.
Van Leeuwen Artisan Ice Cream, Brooklyn, N.Y.
The New York dairy processor focuses on quality of ingredients, transparency and crafting its artisan ice cream. The company boasts steady growth and moved into a new 5,000-square-foot plant this year.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!
Litehouse, Sandpoint, ID
Litehouse makes award-winning blue cheese and buttermilk at separate plants in Sandpoint, Idaho, then combines them at a third to make its best-selling refrigerated salad dressings.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!
Production, prices rise for organic dairy foods
Through the first half of this year, production of whole and 2% milk shows double-digit growth. Prices for cheese blocks, butter and sour cream are greater this year than last.
Beyond the sales of the Dairy 100
While researching the top dairy companies in North America (page 49), we came across some interesting facts and figures about these leading organizations.