Kathie Canning

Kathie Canning

Kathie Canning, former editor-in-chief of Dairy Foods, is an award-winning journalist with more than 20 years of experience in the trade publication sector. Her experience includes leadership positions on a number of food and beverage publications for both processor and retail audiences. She is a graduate of the University of Toledo and is also certified as an Editor in the Life Sciences by the Board of Editors in the Life Sciences.

Articles

ARTICLES

kathie canning editors memo

Consumer definition of clean label is expanding

kathie canning
Kathie Canning
August 17, 2019
The clean-label "trend" has been in the spotlight for quite some time now. According to a July press release from Innova Market Insights, almost 28% of global food and beverage launches that the market research firm recorded in 2018 used one or more "clean-label claims."
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2018 Dairy 100

2019 Dairy 100: Big, Bigger and Biggest

Our 26th annual Dairy 100 ranks the largest companies and cooperatives in the North American dairy industry.
kathie canning
Kathie Canning
August 13, 2019
The past year brought challenges to many North American dairy processors, from tariffs threatening export sales to a growing array of dairy alternatives squeezing limited shelf space. Some dairy processors fared better than others when it came to addressing those challenges.
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ice cream sales

Ice cream sales cool off

But sales of frozen yogurt and novelties have been heating up
kathie canning
Kathie Canning
August 12, 2019
Ice cream is big business in the United States. According to the Washington, D.C.-based International Dairy Foods Association, it is an $11 billion industry that supports 26,000 direct jobs and generates $1.6 billion in direct wages.
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High-pressure processing destroys pathogens

High-pressure processing destroys pathogens

The HPP step takes place after the food or beverage is packaged.
kathie canning
Kathie Canning
June 26, 2019
Dairy processors have long relied on pasteurization, which applies mild heat to a product for a set amount of time, to eliminate pathogens and extend the shelf life of products. Unfortunately, the process can negatively impact the sensorial and nutritional aspects of the product.
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Redwood Hill Farm & Creamery’s plant gears up for growth

Redwood Hill Farm & Creamery’s plant gears up for growth

New spaces and new equipment are allowing Redwood Hill Farm & Creamery’s plant to meet increased demand for the company’s cultured dairy products
kathie canning
Kathie Canning
June 17, 2019
Sonoma County, California, might be famous for its many wineries and picturesque redwood trees, but it's also home to a number of impressive dairy processing operations. One such operation, tucked into the small town of Sebastopol, is a creamery operated by Redwood Hill Farm & Creamery.
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