Dairy Foods Magazine

df october 2020

2020 October

Check out the October issue of Dairy Foods, including our cover story: Casper’s Ice Cream is 95 years old and growing strong, plus more!.

Cover Story

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Casper’s Ice Cream is 95 years old and growing strong

Casper’s Ice Cream is 95 years old and growing strong

Family-owned Casper’s Ice Cream is counting on its product quality, differentiated brands and nimble but measured approach to see it through another 95 years.
K canning headshot
Kathie Canning
September 30, 2020
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Casper Merrill did not invent the frozen novelty. Christian Kent Nelson, a high school teacher who lived in Iowa, is credited with that achievement, creating a stickless product dubbed the “I Scream Bar” in 1920.
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Foods & Beverages

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Perry’s Ice Cream Company Inc.,

Ice cream brands release limited-edition seasonal flavors

New products from Perry’s Ice Cream Company, Alden’s Organic, My/Mo Mochi Ice Cream and Häagen-Dazs embrace the fall season.
October 1, 2020
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Perry’s Ice Cream Company creates Friendsgiving flavor; My/Mo Mochi Ice Cream adds Pumpkin Spice and Apple Pie à la Mode varieties, Häagen-Dazs launches Peppermint Bark ice cream and novelties.
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Borden Dairy state fair of texas flavored milk

Borden adds milks with state-fair-inspired flavors

Limited-edition Cotton Candy, Caramel Popcorn and Banana Taffy varieties are available in select markets through mid-October.
August 24, 2020
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Dallas-based Borden Dairy said it released three limited-edition State Fair of Texas-inspired milk flavors, including Cotton Candy, Caramel Popcorn and last year's blue ribbon winner — Banana Taffy
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Processors

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Dairy processors collectively push for sustainability

Dairy processors collectively push for sustainability

Dairy companies are working collaboratively and on their own to make sustainability an industry priority.
Boisseau 200
Anna Boisseau
October 13, 2020
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Ask 10 people what "sustainability" means to them, and you'd probably get 10 different answers. Its dictionary definition is simple: the ability to sustain something at its current level. And dairy companies, many of which have already existed for over a century, might know a thing or two about that.
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dairy detective kapoor

The sustainability difference in processing dairy, nondairy proteins

A first-of-its-kind landscape survey shows the effects processing steps have on the sustainability of dairy and nondairy proteins.
Rohit Kapoor
October 12, 2020
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Attendees of the Institute of Food Technologists' SHIFT20 conference had the first peek at the results of a new study comparing resource requirements to produce various protein sources. I'm now sharing this exciting information with Dairy Detective readers.
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CheeseDr.jpg

Cheese snacks get innovative

Consumers want convenient, healthy and tasty snack options.
John lucey 2015
John A. Lucey
October 8, 2020
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There has been a tremendous amount of innovation in the cheese snack category. This innovation is driven by consumers, who are increasingly choosing convenient, ready-to-eat snack options.
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Ingredients

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Operations

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A hot market for heat exchangers in dairy processing

A hot market for heat exchangers in dairy processing

Upgrades to technologies are enabling dairy processors to produce higher quality products more efficiently and cost-effectively.
Richard Mitchell
October 13, 2020
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It is a transformative time for heat exchangers. The core dairy processing technology, which plays a key role in pasteurization and the production of such products as milk, cream, ice cream, yogurt and cheese, is undergoing refinements as more plant operators seek designs that enhance product quality while streamlining operating expenses.
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