Coverage of our 24th annual ranking of the largest dairy processors in North America is available here. Nestle USA once again heads the list and Ellsworth Cooperative Creamery holds down the No. 100 spot.

For dairy processors, choosing more sustainable materials and focusing on efforts to reduce food waste are important ways to connect to consumers and customers alike.

What’s hot in the ice cream category? Author Rachel Murkett sees more descriptive flavor labels, increased use of natural sugars and higher purchase rates of non-dairy ice cream.

Many consumers do not realize that milk is a good source of high-quality protein. To educate shoppers, use the cap on a gabletop carton or a bottle to promote milk’s protein content.

MilkPEP’s new Milk It! Campaign meets children where they play (on YouTube, cable TV and at grassroots events) and to support them as they make daily decisions about what to drink. The goal: build lifelong milk drinkers.

It’s easy to get wrapped up in your day-to-day tasks. Perhaps you are testing finished products or running new concepts through a pilot plant. Or maybe you are making sales calls or purchasing ingredients. Whatever your job, you just want to get through today.

There is a lot more to successful processing of dairy foods than heating raw milk and putting it into bottles or turning it into cheese, yogurt or ice cream. There are factors in play far beyond pasteurization times and temperatures.

Dairy Foods Ingredients Editor Kim Decker concludes the account of to Senegal to see how acacia gum is harvested and process.

Dairy Foods Ingredients Editor Kim Decker is back with Part 2 of her trip to Senegal to see how acacia gum is harvested and process. She finds that climate change is introducing novel challenges to acacia farming.