Dairy Foods eMagazine

2023 September

In the September issue of Dairy Foods, we visit Wisconsin’s Renard’s and get all of the latest about its cheese operations. We also take a long look at inclusions, dairy alternatives, and printing, labeling, and shrink-wrap systems. Also, be sure to check out the IDFA Dairy Industry Safety Recognition Award winners, a showcase of products introduced at IFT First, plus many great columns, including Health and Wellness, Global Insights, Tharp & Young, and Washington Watch.

Award-winning cheese, quaint Melt Bistro elevates success of Door County cheese processor

With a Master Cheesemaker on board, Renard’s Artisan Cheese perfects the craft of cheesemaking.

Barbara Harfmann

September 6, 2023

When something is “grand,” it denotes something “magnificent, the largest/most important item of its kind.”

Opportunities abound in the dairy-alternative market

Oat-based and pea protein are two hot industry segments.

Brian Berk

September 20, 2023

The global dairy alternatives market was valued at $23 billion in 2021 and is estimated to reach $65.33 billion by 2030, growing at a compound annual growth rate (CAGR) of 12.3%, according to Pune, India-based Straits Research.

Chobani tops $100M in refrigerated oat milk sales

Entire subcategory rises, along with coconut milk and kefir.

Brian Berk

September 5, 2023

At first glance, oats and coconuts have little in common. But they certainly share one thing: as milk alternative products, both products are flying off the shelves.

The latest about dairy and alcohol

The number of alcoholic products featuring dairy continues to increase, according to a recent survey.

K.J. Burrington

September 19, 2023

In my history with this column, I have written about traditional fermented dairy topics like yogurts, sour cream, kefirs, and the ingredients they use.

The definition of water ices and sorbets are not so simple

Taking a closer look at the differences in these products.

Bill Sipple

Steve Young

September 18, 2023

Water ices and sorbets (a.k.a. “sorbetto” when presented for sale/consumption alongside gelato) can be considered sherbets without dairy ingredients. Water ices are compositions of water, sugar, corn syrup, and color/flavor. Sorbets are “upscale water ices” using fruit primarily as the source of solids.

The health benefits of cheese

New research debunks conventional wisdom.

Sharon Gerdes

September 11, 2023

This year, I am celebrating 25 years as a consultant to the U.S. dairy industry, and 20 years as a columnist for Dairy Foods magazine.

There is room for both traditional and plant-based dairy

Processors are making consumer-based adjustments

Brian Berk

September 6, 2023

Milk alternatives and plant-based products are featured twice in this issue: the Outlook Report and Market Trends. There has been much discussion about this topic thus far in 2023.

INGREDIENT SHOWCASE

Ingredient suppliers highlight the latest solutions in cultures and enzymes

September 14, 2023

New ingredients from A&B Ingredients, Enzyme Development, and IFF

Renard’s Cheese set to open transformative new plant in 2026

Open vats, zero to 75% automation expected to quadruple volume of Renard’s small-batch artisan cheese to 12 million pounds.

Barbara Harfmann

September 8, 2023

When something is “grand,” it denotes something “magnificent, the largest/most important item of its kind.”

EQUIPMENT SHOWCASE

Equipment suppliers highlight the latest solutions in detection and inspection equipment.

September 21, 2023

New equipment from Advanced Detection Systems, Baumer, Fortress Technology, and more!

IDFA honors 25 dairy plants with Safety Recognition awards

Dairy processors honored for outstanding achievements in worker safety.

Brian Berk

September 13, 2023

The International Dairy Foods Association (IDFA) recognized 25 dairy business operations for their outstanding achievements and improvements in worker safety in 2022, honoring them with the IDFA Dairy Industry Safety Recognition award.

Collaboration, innovation main themes at IFT First

Show wrapped up in Chicago’s McCormick Place in July.

Brian Berk

September 8, 2023

IFT First wrapped up its annual trade show at Chicago’s McCormick Place from July 16-19. More than 16,000 food professionals attended the event, and more than 800 companies exhibited.

Studies on an Energy-saving Membrane Element: Optum RO

Broadcasting live from Dairy Foods' Membrane Technology Forum: In this presentation, we will focus on several case studies that assess the amount of bypass flow and power consumption required for the Optum RO element compared to caged and other shelled elements when operated at similar pressure drops and recoveries.

Broadcasting live from Dairy Foods' Membrane Technology Forum: This session aims to delve into the concept of Generative AI, exploring its diverse applications within the industrial landscape and across departments.

Products

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.

See More Products

Dairy Foods eMagazine

2023 September

Cover Story

Award-winning cheese, quaint Melt Bistro elevates success of Door County cheese processor

Foods & Beverages

Opportunities abound in the dairy-alternative market

Chobani tops $100M in refrigerated oat milk sales

Processors

The latest about dairy and alcohol

The definition of water ices and sorbets are not so simple

The health benefits of cheese

There is room for both traditional and plant-based dairy

Ingredients

Ingredient suppliers highlight the latest solutions in cultures and enzymes

Operations

Renard’s Cheese set to open transformative new plant in 2026

Equipment suppliers highlight the latest solutions in detection and inspection equipment.

IDFA honors 25 dairy plants with Safety Recognition awards

Collaboration, innovation main themes at IFT First

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