2023 September

In the September issue of Dairy Foods, we visit Wisconsin’s Renard’s and get all of the latest about its cheese operations. We also take a long look at inclusions, dairy alternatives, and printing, labeling, and shrink-wrap systems. Also, be sure to check out the IDFA Dairy Industry Safety Recognition Award winners, a showcase of products introduced at IFT First, plus many great columns, including Health and Wellness, Global Insights, Tharp & Young, and Washington Watch.

Award-winning cheese, quaint Melt Bistro elevates success of Door County cheese processor

With a Master Cheesemaker on board, Renard’s Artisan Cheese perfects the craft of cheesemaking.

Barbara Harfmann

September 6, 2023

When something is “grand,” it denotes something “magnificent, the largest/most important item of its kind.”

Opportunities abound in the dairy-alternative market

Oat-based and pea protein are two hot industry segments.

Brian Berk

September 20, 2023

The global dairy alternatives market was valued at $23 billion in 2021 and is estimated to reach $65.33 billion by 2030, growing at a compound annual growth rate (CAGR) of 12.3%, according to Pune, India-based Straits Research.

Chobani tops $100M in refrigerated oat milk sales

Entire subcategory rises, along with coconut milk and kefir.

Brian Berk

September 5, 2023

At first glance, oats and coconuts have little in common. But they certainly share one thing: as milk alternative products, both products are flying off the shelves.

It’s time for Congress to pass meaningful reform

Operating at up to 20% below capacity, dairy’s labor shortage has not abated.

J. David Carlin

September 29, 2023

The U.S. dairy industry supports more than 3.2 million American jobs that generate $49 billion in direct wages. Unfortunately, hiring and retaining a workforce to fill those jobs and run dairy farms and processing plants year-round is an ongoing challenge.

Milk prices in EU at an all-time high, yet production grows in 2023

Green Deal target to become climate neutral hits roadblocks since no specific agricultural goals established by 27 individual members.

Nate Donnay

September 28, 2023

In May of 2022 I was at a conference in Germany and the question I asked everyone was, “how high do milk prices have to go to get EU milk production growing again?”

How to sort through the variables to leverage optimal printing, labeling, and shrink wrap systems

While such designs can strengthen dairy product merchandising, the wider range of options is making it more challenging for processors to pinpoint the most effective components.

Richard Mitchell

September 27, 2023

The ongoing development of increasingly functional technologies is both boosting, and adding befuddlement, to dairy processing operations.

Dairy vital for pregnant women and child’s development

Milk, cheese and yogurt products crucial for brain and bone development, research finds.

Chris Cifelli Ph.D.

September 26, 2023

There is no more critical time than the first 1,000 days of a child’s life to set a strong foundation for their overall cognition and brain development.

The latest about dairy and alcohol

The number of alcoholic products featuring dairy continues to increase, according to a recent survey.

K.J. Burrington

September 19, 2023

In my history with this column, I have written about traditional fermented dairy topics like yogurts, sour cream, kefirs, and the ingredients they use.

The definition of water ices and sorbets are not so simple

Taking a closer look at the differences in these products.

Bill Sipple

Steve Young

September 18, 2023

Water ices and sorbets (a.k.a. “sorbetto” when presented for sale/consumption alongside gelato) can be considered sherbets without dairy ingredients. Water ices are compositions of water, sugar, corn syrup, and color/flavor. Sorbets are “upscale water ices” using fruit primarily as the source of solids.

The health benefits of cheese

New research debunks conventional wisdom.

Sharon Gerdes

September 11, 2023

This year, I am celebrating 25 years as a consultant to the U.S. dairy industry, and 20 years as a columnist for Dairy Foods magazine.

There is room for both traditional and plant-based dairy

Processors are making consumer-based adjustments

Brian Berk

September 6, 2023

Milk alternatives and plant-based products are featured twice in this issue: the Outlook Report and Market Trends. There has been much discussion about this topic thus far in 2023.

Including inclusions can enhance dairy products’ flavor profile

Brian Berk

September 25, 2023

Inclusions are much more than just toppings on a favorite dairy brand.

INGREDIENT SHOWCASE

Ingredient suppliers highlight the latest solutions in cultures and enzymes

September 14, 2023

New ingredients from A&B Ingredients, Enzyme Development, and IFF

Renard’s Cheese set to open transformative new plant in 2026

Open vats, zero to 75% automation expected to quadruple volume of Renard’s small-batch artisan cheese to 12 million pounds.

Barbara Harfmann

September 8, 2023

Making cheese without any automation is a back-breaking, tiring job with a lot of stooping, stirring, manual washing of hoops and so on. When it comes to automation, “zero is not a hero,” for Master Cheesemaker Chris Renard and the team who handle production and packaging for Renard’s Cheese factory in Algoma, Wis.

EQUIPMENT SHOWCASE

Equipment suppliers highlight the latest solutions in detection and inspection equipment.

September 21, 2023

New equipment from Advanced Detection Systems, Baumer, Fortress Technology, and more!

IDFA honors 25 dairy plants with Safety Recognition awards

Dairy processors honored for outstanding achievements in worker safety.

Brian Berk

September 13, 2023

The International Dairy Foods Association (IDFA) recognized 25 dairy business operations for their outstanding achievements and improvements in worker safety in 2022, honoring them with the IDFA Dairy Industry Safety Recognition award.

Collaboration, innovation main themes at IFT First

Show wrapped up in Chicago’s McCormick Place in July.

Brian Berk

September 8, 2023

IFT First wrapped up its annual trade show at Chicago’s McCormick Place from July 16-19. More than 16,000 food professionals attended the event, and more than 800 companies exhibited.

Broadcasting live from Dairy Foods' Membrane Technology Forum: In this presentation, we will focus on several case studies that assess the amount of bypass flow and power consumption required for the Optum RO element compared to caged and other shelled elements when operated at similar pressure drops and recoveries.

Broadcasting live from Dairy Foods' Membrane Technology Forum: This session aims to delve into the concept of Generative AI, exploring its diverse applications within the industrial landscape and across departments.

Dairy Foods eMagazine

Cover Story

Award-winning cheese, quaint Melt Bistro elevates success of Door County cheese processor

Foods & Beverages

Opportunities abound in the dairy-alternative market

Chobani tops $100M in refrigerated oat milk sales

Processors

It’s time for Congress to pass meaningful reform

Milk prices in EU at an all-time high, yet production grows in 2023

How to sort through the variables to leverage optimal printing, labeling, and shrink wrap systems

Dairy vital for pregnant women and child’s development

The latest about dairy and alcohol

The definition of water ices and sorbets are not so simple

The health benefits of cheese

There is room for both traditional and plant-based dairy

Ingredients

Including inclusions can enhance dairy products’ flavor profile

Ingredient suppliers highlight the latest solutions in cultures and enzymes

Operations

Renard’s Cheese set to open transformative new plant in 2026

Equipment suppliers highlight the latest solutions in detection and inspection equipment.

IDFA honors 25 dairy plants with Safety Recognition awards

Collaboration, innovation main themes at IFT First

Get our new eMagazine delivered to your inbox every month.

Stay in the know on the latest dairy industry trends.