DECEMBER 2025 vol. 127 no. 12
IN THIS ISSUE
Packaging Technology: Aseptic/ESL
Although there are upfront costs, adding aseptic and extended shelf life lines could provide a good source of revenue for some dairy processors. The proof is in the numbers. As Dairy Foods alluded to last month on our State of the Industry report, aseptic juice dollar sales increased by nearly 7% for the 52-week period ending Sept. 7 to $2.6 billion, according to data provided by research firm Circana. Unit sales rose a respectable 3% year over year to 516 million.
DF Extra: DairyTech Conference
IDFA’s DairyTech 2025 conference, which took place Oct. 29 and Oct. 30 at the Hilton Downtown Columbus in Columbus, Ohio, offered a glimpse at what technologies could shape the future of the dairy industry. Supply chain was a significant focus of the event.
Ingredient TechNOLOGY: Flavors
Trends like clean label, low sugar and high protein are driving innovation in the dairy industry. Additionally, dairy products with added functional benefits for gut health, glowing skin or mental wellness are expanding in scope. Yet, none of these benefits in dairy products will hit the rainbow jackpot without taste.
Outlook Report:
Artificial Intelligence
As 2025 draws to a close, advancements in artificial intelligence (AI) are reshaping the future of food. From boosting yield and powering innovation through scaled solutions, to reducing downtime and optimizing brand strategy, recipe development and engagement, AI is well past the “tech hype” in dairy plants and ingredient companies.
FEATURES
DAIRY FOODS EXTRA
With PROOF Hard Ice Cream currently expanding at a blazing pace, corporate executives acknowledge they will soon outgrow its 4,000-square-foot South Carolina plant.
EXPORTER OF THE YEAR
South Carolina is perhaps where the next great dairy segment has been born: alcohol-infused ice cream. At the forefront of the alcohol-infused ice cream movement is PROOF Hard Ice Cream, led by Jennifer Randall, co-founder and CEO, and Dirk Brown, co-founder and chairman, who founded the start-up in 2014.
FEATURES
INGREDIENTS/R&D
Health and Wellness
Dairy has many health benefits, with smarter technology providing for a better future, states Mary Wilcox.
Culturally Speaking
High protein isn’t enough anymore in the yogurt category. Other necessary claims include zero sugar or no added sugar, lactose free, contains probiotics, clean label, and even high fiber. High-protein yogurts make up about 67% of the yogurt market. But formulating high-protein yogurts can be a challenge, explains KJ Burrington.
Dairy & Nutrition
Fermented dairy foods are having a moment, not because they’re trendy, but because the science behind them keeps getting stronger, says the National Dairy Council’s Christopher J. Cifelli, Ph.D.
Ingredient Showcase
Dairy Foods presents the latest offerings in prebiotics/postbiotics/probiotics.
OPERATIONS
Equipment Showcase
We showcase several instrumentation and process control systems.
DEPARTMENTS
Eat. Drink. Dairy.
Welch’s breaks out Sparkling “Fancy Juice”; Midwest microcreamery teams with pastry chefs to craft small-batch ice cream flavors; Challenge Butter sponsors Holiday Baking Contest.
"Let’s Talk Dairy" Podcast
Allison Leibovich and Regina Draper of Wayzata, Minn.-based Cargill join us for Episode 59 of the “Let’s Talk Dairy" podcast where they discuss ingredient reduction and free from.
