Dairy Foods eMagazine

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2023 June

Our June Processor Profile/Inside the Plant article features Minerva Dairy, Ohio's oldest family-owned cheese and butter dairy founded in 1894. The Outlook Report on Cheese showcases the universal appeal of cheese, with Cheddar and mozzarella the top two flavors. The Ingredient Technologies article showcases the evolution of Cultures & Enzymes and the ways these pivotal ingredients are improving dairy's taste and texture. Dairy plants are saving energy and reusing wastewater, our Processing Technologies article reports. Our Market Trends on Juice demonstrates a 59% jump in dollar sales for Juice and Juice Smoothies. Our Showcases highlight innovations in Sweeteners and Automation and Robotics, while columnists provide insights on wellness trends, dairy allergens, and more. 

Foods & Beverages

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Juices

Juice category has its hits and misses

Four subcategories are bucking the trend, however.
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Brian Berk
June 5, 2023

In the juice category, a majority of subcategories experienced a drop in unit sales, consistent with many other dairy categories, according to data from Chicago-based research firm Circana (formerly IRI and NPD) for the 52 weeks ending March 26. 


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Processors

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milk

Research on milk’s full nutritional potential

Bioactive peptides and milk proteins promote immunity, bolster cognition.
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Emil Nashed
June 28, 2023

Milk has a proven legacy of providing health and wellness benefits through its 13 essential nutrients that solidifies its place in the Dietary Guidelines for Americans and has earned endorsements from leading health organizations.


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Minerva Dairy Door

Minerva Dairy is a true family business

The current owners always think of ways to set up the future generation for success.
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Brian Berk
June 21, 2023

Anyone thinking butter is just another dairy product should look no further than South Korean boy band BTS, which just two years ago released a song simply titled “Butter,” which includes the lyrics, “Smooth like butter, pull you in like no other.” 


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laptop user

Why the dairy category means much more than just milk

When we think about the Gen Z consumer, who is between 11 and 26 years old, it makes perfect sense that they are buying less than the national average.
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Brian Berk
June 15, 2023

Prior to joining Dairy Foods one year ago, I served as editor-in-chief of a music instrument magazine. The industry had been steadily strumming along, pun intended, for years, until a June 22, 2017 Washington Post article, titled: “Why my guitar gently weeps. The slow, secret death of the six-string electric. And why you should care.”


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Ingredients

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mom and girl looking at label

Cultures and enzymes facilitate distinctive cheese flavors

Accelerating the acidification of cheese by using the right cultures.
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Barbara Harfmann
June 23, 2023

Clean-label cultures and enzymes are crucial to the production of fermented dairy products from sour cream to Parmesan cheese. In producing cheese, cultures acidify the milk and bring about flavor, while enzymes create the solid curd that is then formed into cheese. 



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Operations

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