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    Home » Publications » Dairy Foods eMagazine

    Dairy Foods eMagazine

    cover-horizontal.jpg

    2023 February

    Among the highlights of the February issue are a Market Trends article on milk and how private-label dairy continues to dominate the industry. Our Cover Story looks at the healthy halo of dried fruits and nuts and the innovation they’re providing in ice creams and cheese. We also take a deep dive in rigid and flexible packaging, while Episode 24 of “Let’s Talk Dairy” discusses the complex interactions between probiotics, the gut, and the microbiota. 

    • Foods & Beverages
    • Processors
    • Ingredients
    • Operations

    Foods & Beverages

    Back to Top
    milk aisle

    Dairy and plant-based milks continue to see strong dollar sales

    Dairy milks grow nearly 10%, while plant-based milks continue to gain ground
    Brian
    Brian Berk
    February 8, 2023

    Dairy milks grow nearly 10%, while plant-based milks continue to gain ground


    Read More

    Processors

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    man sanitizing floor

    Controlling biofilms key to success of dairy operations

    Preserve food safety, protect dairy plants from biofilms with regular cleaning and sanitation.
    3assi rheiman
    Rick Heiman
    February 24, 2023

    Preserve food safety, protect dairy plants from biofilms with regular cleaning and sanitation.


    Read More
    0K2A1192.jpg

    Behind the Scenes at EverGrain’s production facility

    Upcycled brewery byproducts unlock new barley flours, sustainable proteins for ready-to-drink beverages.
    Barbara
    Barbara Harfmann
    February 27, 2023

    Upcycled brewery byproducts unlock new barley flours, sustainable proteins for ready-to-drink beverages. Managing Editor Barbara Harfmann tours St. Louis-based EverGrain by AB InBev to learn about EverPro, a powdered ingredient taking the market by storm. 


    Read More
    milk aisle graphic

    All the skinny on milkfat

    As an ingredient in frozen desserts, it is critical when delivering sensory appeal and resistance to heat shock.
    Bill Sipple
    Tharpyoung200
    Steve Young
    February 22, 2023

    As an ingredient in frozen desserts, milkfat is critical when delivering sensory appeal and resistance to heat shock. The actual percentage of milkfat depends on a number of factors, including regulatory considerations, nutrition fact objectives and sensory appea. Learn more from ice cream gurus, Steven Young and Bill Sipple.


    Read More
    kids drinking milk

    Proposed cuts to WIC dairy benefits risk nutrition security

    Three-in-four WIC participants are concerned with the USDA proposal, Morning Consult survey reveals.
    Joseph Scimeca
    February 13, 2023

    Three-in-four WIC participants concerned with the USDA proposal, Morning Consult survey reveals.


    Read More
    almond milk

    Hybrid dairy/plant products promise better nutrition

    Can dairy products that combine the best of dairy and plant features appeal to flexitarians?
    Sharon gerdes dairy foods columnist
    Sharon Gerdes
    February 10, 2023

    Can dairy products that combine the best of dairy and plant features appeal to flexitarians?


    Read More
    IDFA Dairy Forum

    Tillamook honored with Dairy Foods’ “Processor of the Year” award

    Award presentation took place during last month’s IDFA Dairy Forum in Orlando.
    Douglaspeckenpaugh contact
    Douglas J. Peckenpaugh
    February 6, 2023

    Award presentation took place during last month’s IDFA Dairy Forum in Orlando. Tillamook was honored for its rich history, 50% retail sales growth and sustainability plan. Kudos to CEO Patrick Criteser and his amazing team!


    Read More

    Ingredients

    Back to Top
    California Almond Board

    Ingredient suppliers highlight the latest solutions for fruits/nuts and inclusions.

    February 21, 2023

    New ingredients from California Almond Board, California Walnut Commission, FlavorSum, and more!


    Read More
    Raspberry Frozen Yogurt Pops

    Fruits and nuts deliver powerhouse punch

    Sunny-tasting fruits and fibrous nuts exemplify health and flavor in dairy products.
    Barbara
    Barbara Harfmann
    February 14, 2023

    Sunny-tasting fruits and fibrous nuts exemplify health and flavor in dairy products, including.ice cream, cheese, milk and yogurt. Because of their healthy halo, nut products are projected to reach $8.9 billion by 2027, according to Research and Markets.


    Read More

    Operations

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    packaging

    The future of dairy packaging

    Designs are becoming more functional as processors seek a competitive edge.
    Richard Mitchell
    February 17, 2023

    Designs are becoming more functional as processors seek a competitive edge. Likewise, dairy product developers are increasingly leveraging rigid and flexible packages, while automated packaging systems, such as case palletizers, are enabling dairy processors to better cope with labor issues.


    Read More
    milk bottles

    Overall private label sales reach $30 billion in just one year

    Private-label milk sales account for a large percentage of these sales, reaching $8.6B in the same period.
    Brian
    Brian Berk
    February 15, 2023

    Private-label milk sales account for a large percentage of these sales, reaching $8.6B in the same period. Natural cheese placed a close second at $8.1 billion,


    Read More
    Bentley Instruments Inc.

    Equipment suppliers highlight innovations in lab testing kits and equipment

    February 14, 2023

    New equipment from Bentley Instruments, CEM, Chemetrics, and more!


    Read More
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    Dairy Farmers of America teams with Good Culture to launch milk with probiotics




    Events

    April 6, 2023

    Fuel Your Dairy Innovations with Plant-Based Colors

    Join the experts from EXBERRY® by GNT to learn how you can leverage colors from fruit, vegetables and edible plants to level up your dairy and non-dairy innovations, including a deep dive into frozen & chilled dessert categories.

    June 12, 2023

    Membrane Technology Forum


    The premier live event in the commercial membrane and membrane technology sector. It is the go-to source for processors, plant managers, engineers, chemists, equipment manufacturers, research and development professionals, sales & marketing specialists, technicians with informative technical sessions covering current topics and emerging trends.

    View All Submit An Event

    Products

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    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

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