Photo Galleries
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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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.
Noosa Yoghurt, Bellvue, Colo.
A Colorado dairy farmer had a nice milk bottling operation. Then he founded a yogurt company with an Australian ex-pat. Today, yogurt far eclipses the milk business.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!
4 ways to think about dairy foods for National Dairy Month
The National Dairy Council designates June as Dairy Month. We look at some ways in which consumers can meet the recommended three servings a day.
The Comfy Cow, Louisville, KY
The Comfy Cow moved its ice cream processing operation from the back room of a scoop shop into a building in a Louisville, Ky., industrial park, the reaction from employees was: “This is huge! It’s like the Taj Mahal of ice cream making,” said co-founder Tim Koons-McGee.
Photos by Vito Palmisano for Dairy Foods.
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!
Fluid milk comes in various forms
Dairy processors create value-added milks by removing lactose or adding omega 3s, by adding flavors and by culturing it for buttermilk.