Dairy Foods Magazine

df jan cover 2020

2020 January

Check out the January issue of Dairy Foods, including our processor profile of Seattle-based Darigold Inc.

Cover Story

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Darigold is thinking big

Darigold is thinking big

The processor isn’t just looking out for itself. It wants to show the value dairy can bring to the food industry, to the U.S. economy and to the world
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Anna Boisseau
January 3, 2020
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A cooperative, by definition, works together for a common goal. But for Seattle-based Darigold, the marketing and processing subsidiary of the Northwest Dairy Association (NDA), this idea of prioritizing the greater good extends beyond its business category. The cooperative’s plans for long-term growth include supporting the dairy industry as a whole.
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Darigold’s Portland, Ore., plant is solving the puzzle

Darigold’s Portland, Ore., plant is solving the puzzle

Producing over 150 SKUs, Darigold’s ultrapasteurized milk plant in Portland, Ore., has to stay flexible and organized to manage its complicated production schedules.
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Anna Boisseau
January 6, 2020
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Some residents of Oregon's largest city have sought to "Keep Portland Weird," a motto based on safeguarding the city's reputation for farmers markets, artisanal craftworks and an eccentric literary/arts scene. But before it became the de facto capital for millennial hipsters, Portland had a long history of industrial production.
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Foods & Beverages

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ice cream sales data

Retail ice cream sales tumble

But most of the category’s declines can be attributed to a few brands
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Kathie Canning
January 22, 2020
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The U.S. retail ice cream segment certainly has seen easier times. According to "Ice Cream and Frozen Novelties - U.S.," a report published in May 2019 by global market research firm Mintel, the mature and diverse category is "finding growth elusive."
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Chobani Greek Yogurt with Oatmeal

Chobani introduces Greek yogurt with oatmeal

January 16, 2020
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Norwich, N.Y.-based Chobani launched Chobani Greek yogurt with oatmeal. The wholesome, hearty product line pairs the nutrient density and probiotic benefits of the company's Greek yogurt with satisfying whole grains, offering 4 grams of fiber per cup, Chobani said.
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Processors

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The pros and cons of high-heat treatments

High heat may impact cheese and whey quality, but also increase yield
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John A. Lucey
January 8, 2020
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Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens.
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Ingredients

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Added dietary fiber could benefit dairy products

Added dietary fiber could benefit dairy products

The addition of dietary fiber to dairy products could help processors meet the needs of consumers seeking digestive and other health benefits — and could also enhance product-related sensory attributes
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Kathie Canning
January 9, 2020
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Back in November 2018, Innova Market Insights published its forecasted "Top 10 Trends for 2019." Among them was "a fresh look at fiber." That prediction was based, in part, on the fact that 44% of U.S. consumers said they were increasing their fiber consumption in a 2018 survey the global market research firm conducted.
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Operations

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New inspection technologies enhance adulterant detection

New inspection technologies enhance adulterant detection

Evolving inspection technologies are enabling dairy processors to better detect adulterants, but selecting the optimal machinery can be tricky.
Richard Mitchell
January 13, 2020
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Detecting foreign objects and other contaminants in dairy products is perhaps the most crucial part of the production process. Without the ability to effectively scan for adulterants, processors can compromise food safety and risk costly recalls, product waste and damage to their reputations.
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