Dairy Processing

DEBUTING IN APRIL 2021. Dairy Processing addresses the challenges and prospects faced by nearly all dairy processors across North America. It serves the needs of current industry leaders and future decision-makers in the thriving multi-billion-dollar dairy sector, making it essential reading for anyone in the dairy profession.

International, Trade/B2B

English

Magazine

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Ranking

Global

#1374047

United States

#587359

Food and Drink/Food and Drink

#3244

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Articles

Flavored cheeses key for Royal Hollandia

6 days ago | dairyprocessing.com | Andy Nelson

PARAMUS, NJ — When Royal Hollandia got started as a brand, it focused on more traditional flavor profiles such as gouda. Now, however, the brand is moving more into “trending flavors,” said Carlee Corvino, associate brand manager for consumer dairy at FrieslandCampina, Royal Hollandia’s parent company. Flavored cheeses from Royal Hollandia currently on retailers’ shelves include Mediterranean Herb, Black Garlic, Very Berry Goat and Walnut.
Cheez-It frozen pizzas arriving at retailers

1 week ago | dairyprocessing.com | Zachary Sosland

MILWAUKEE — Palermo Villa, Inc. partnered with Kellanova to launch Cheez-It frozen pizzas that combine a 12-inch, ultra-thin original Cheez-It flavored crust with “100% real cheese” and “your favorite pizza toppings,” the company said. The new pizza line comes in three varieties: Italian Four Cheese, Pepperoni and Cheddar Jack Supreme. Italian Four Cheese features whole milk mozzarella, yellow cheddar, Parmesan and Romano cheeses.
Marin French Cheese Co. introduces year-round truffle flavor

1 week ago | dairyprocessing.com | Andy Nelson

PETALUMA, CALIF. — Marin French Cheese Co. added a new flavored cheese it dubbed Prospector to its California Originals line. The cheesemakers behind the 8 oz black truffle triple crème brie created it to be generously studded with real black truffle, Marin French Cheese Co. brand manager Bonnie Kaufman shared, adding that Prospector is earthy, aromatic and rich on every level. “Truffle is often seen as a seasonal flavor, but we think it’s worth celebrating year-round,” Kaufman said.
Report: Thousands of USDA employees leaving

1 week ago | dairyprocessing.com | Ryan McCarthy

WASHINGTON — New reports detailed that at least 15,000 employees from the US Department of Agriculture (USDA) decided to resign since President Donald Trump returned to office in January. Numbers reported by Reuters showed that 555 employees from the Food Safety Inspection Service were among the people who decided on the deferred resignation.
Raising the roof: Constructing and renovating dairy facilities

1 week ago | dairyprocessing.com | Keith Loria

The dairy industry is undergoing a transformative shift in construction and renovation practices, driven by sustainability, efficiency and stricter food safety. Therefore, innovative building techniques and modern designs are becoming essential. Michael Grochowski, design manager for Jacksonville, Fla.-based Stellar, noted the company has successfully executed numerous projects for clients who produce various dairy products, including cream cheese, yogurt and milk.
Unconventional mashups for unique dairy experiences

2 weeks ago | dairyprocessing.com | Donna Berry

About 15 years ago, sea salt caramel shook up the ice cream category through its mashup of sweet and salty. In more recent time, there’s been a lot going on with swicy, where sweet and heat come together. Opposites attract. But sometimes it’s more than contrasting flavors. Mashups are increasingly about providing shock value to generate interest and entice purchase.
Every bite counts: GLP-1s and the opportunity for dairy

2 weeks ago | dairyprocessing.com | Donna Berry

Food industry analysts are calling 2025 the year of the GLP-1 dieter. These consumers rely on medications that trick the body into feeling full by manipulating the satiety hormone known as glucagon-like peptide-1, or simply GLP-1. These dieters need nutrition but barely have an appetite. Many are turning to single-serve portions of easy-to-eat, high-quality, protein-packed foods, such as cheese, yogurt and whole milk.
Danone sees ‘winning momentum’ from Oikos Pro

2 weeks ago | dairyprocessing.com | Jeff Gelski

PARIS — The Oikos brand led growth in North America for Danone SA in the first quarter, while Juergen Esser, chief executive officer of the company, said he expects service problems to ease in the coffee creamers business in North America. Companywide sales of €6.84 billion ($7.78 billion) were up 0.8% from €6.79 billion in the previous year’s first quarter. Sales increased 4.3% on a like-for-like basis, and volume/mix increased 1.9%.
Chobani building $1.2B dairy processing facility

3 weeks ago | dairyprocessing.com | Keith Nunes

NEW BERLIN, NY — Chobani LLC broke ground April 22 on a $1.2 billion dairy processing plant in Rome, NY. The Greek yogurt, creamer and oat milk manufacturer said the 1.4 million-square-foot facility will feature up to 28 production lines with the capability to process 12 million lbs of milk per day. “New York is where Chobani’s journey began,” said Hamdi Ulukaya, founder and chief executive officer.
Pet Food Processing Exchange to return in fall

3 weeks ago | dairyprocessing.com | Nicole Kerwin

KANSAS CITY, MO. — Following the success of the inaugural Pet Food Processing Exchange, an annual educational and networking event held in Kansas City, Mo., Pet Food Processing magazine and Sosland Publishing Company announce the 2025 edition will be held Oct. 19 to 21. Thanks to positive feedback and anticipated growth, this fall’s Exchange will be held at a larger venue — Kansas City Marriott Downtown.