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Veolia Water Technologies & Solutions sits down with Dairy Foods magazine for an in-depth conversation on membrane technology in cheese production.

Katie Brown, EdD, RDN, president of the National Dairy Council (NDC), a nonprofit education organization founded by U.S. dairy farmers with a vision of a healthy, sustainable world with science as its foundation, joins Dairy Foods for Episode 50 of the “Let’s Talk Dairy” podcast.

New equipment from Harco Enterprises

In December, the 2025 Dietary Guidelines Advisory Committee (DGAC) issued their final scientific report to the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA) to inform the development of the 2025-2030 Dietary Guidelines for Americans (DGAs). 

When the refrigeration plant at a well-known dairy in the UK became obsolete, the company looked to GEA to propose the most economic and environmentally friendly way forward for replacing their old R22 Refrigeration plant.

The term Third-Party Verification or TPV has a special meaning with respect to the application of 3-A Sanitary Standards for food processing equipment and the related voluntary 3-A Symbol authorization program. 

For Dallas-based Kaurina’s Kulfi, winner of the 2012 Dairy Foods’ Product of the Year award, the manufacturing process of its frozen novelty pops and pints involves one significant change compared to traditional ice cream processors: the cooking process with the milk. 

The dairy industry continues to evolve in response to consumer preferences, technological innovations, and sustainability. Among the critical elements driving this evolution is packaging, where both rigid and flexible options play critical roles. 

Why do we do research on yogurt or any other dairy product? Certainly, the yogurt companies have everything figured out when it comes to making good yogurt… 

Consumer interest in “clean labels,” i.e., use of ingredients perceived to occur naturally in foods, has created a challenge to frozen dessert formulators.