Dairy Foods eMagazine

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2022 June

The June issue of Dairy Foods is here! Check out a processor profile and an Inside the Plant feature on Vermont Creamery, the 18% growth of aseptic juices, the latest in #sweetenersolutions, and how butter and creamers are riding an innovation wave. Our expert columnists discuss dairy’s role in anti-aging, the role of dairy protein in sustaining energy, and ways to identify spoilage organisms in pasteurized milk.  

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toast and coffee

Butter and creamers are riding an innovation wave

Flaunting attributes ranging from on-trend flavors to sustainable packing, many new butters and creamers are no longer just commodity-type offerings.
K canning headshot
Kathie Canning
June 6, 2022

Butter and creamers might not land a starring role on the plate or in the bowl like their cheese and ice cream dairy cousins, but they are important and versatile supporting actors.


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Foods & Beverages

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Processors

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typing

Flexitarianism going mainstream

According to a 2022 survey, almost half of Americans identify as flexitarians.
K canning headshot
Kathie Canning
June 8, 2022

According to the Alliance for Science, approximately 10% percent of Americans over the age of 18 identify as a vegan or vegetarian as of January 2022. 


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Vermont Creamery

Vermont Creamery is artisan but agile

The dairy processor has managed to scale up volume growth to meet retail demand without compromising its products’ artisanal qualities.
K canning headshot
Kathie Canning
June 3, 2022

Vermont Creamery’s processing facilities look a little bit different today than they did 38 years ago when the company was founded as a two-person artisan operation (see the processor profile). 


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Vermont Creamery Employees

Vermont Creamery is gearing up for growth

The company and its team of ‘bettermakers’ are aiming for responsible growth while doubling down on their positive impact.
K canning headshot
Kathie Canning
May 26, 2022

The company and its team of ‘bettermakers’ are aiming for responsible growth while doubling down on their positive impact.



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milkshakes

A tale of two ‘parties’ for global dairy markets

For some, the past 12 months been a great ‘party’; for others, they have been a financially painful one.
Nate Donnay
May 24, 2022

The best and the worst parties share a few characteristics. They both involve a few questionable decisions and an element of surprise — and they don’t end until the authorities show up.


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milk

Does your milk taste bad?

Spoilage organisms in pasteurized milk can result in off-flavors and other defects.
Tedd Wittenbrink
May 20, 2022

A few weeks ago, I poured milk on my cereal, and when I took my first bite, I realized that something was wrong. I went back and tasted the milk and found a distinct off-flavor and odor in the milk itself.


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drinking milk

Dairy delivers for seniors’ health needs

Protein plus added ingredients for mobility, blood-glucose control and immune support help seniors navigate the challenges of aging.
Sharon gerdes dairy foods columnist
Sharon Gerdes
May 16, 2022

Protein plus added ingredients for mobility, blood-glucose control, and immune support help seniors navigate the challenges of aging.


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Ingredients

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peaceful yoga

Holistic health trend is driving dairy processor innovation

Consumers are looking for functional ingredients that support both physical and mental health.
Ed Finkel
May 19, 2022

Consumer interest in the healthfulness of the foods they eat has been growing for some time. Moreover, there is evidence that the COVID-19 pandemic has only ramped up consumer interest in foods that deliver health benefits.


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Operations

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