FEBRUARY 2026 vol. 127 no. 2
IN THIS ISSUE
OUR COVER THIS MONTH
PROCESSOR PROFILE
Jeni’s Splendid Ice Creams has long demonstrated an ability to grow at a deliberate pace. The Ohio-based dairy processor — on pace to finish 2025 north of $150 million in revenue — is now nationally recognized, a notable evolution from its small beginnings in Columbus, Ohio, where it remains headquartered.
Cover photo courtesy of Brian Berk.
Inside the pLant
On Sept. 16, Columbus, Ohio-based Jeni’s Splendid Ice Creams announced its decision to franchise vis its Fellowship Model, which is about building a local community and bringing people together. This decision will allow the brand to intentionally continue its growth, planting roots in new communities across the country. We learn all about Jeni’s plans for its franchise model.
Membrane Technology: Demineralizing Milk
Milk demineralization remains a critical processing step for dairy manufacturers working in infant nutrition, specialty powders and functional ingredients. As product specifications tighten and global demand for high-value dairy ingredients continues to grow, processors are increasingly relying on membrane technologies to manage mineral content while maintaining product quality and operational stability.
Packaging Tech: Rigid and Flexible Packaging Trends
As the dairy processing industry continues to advance, so does the packaging industry that houses these products. According to Future Market Insights Inc., the global dairy packaging market was projected to be $25.9 billion in 2025 and anticipated to reach $39.2 billion by 2035, advancing at a compound annual growth rate of 4.2% during the 10-year horizon.
Ingredient Tech: Fruits, Nuts and Other Inclusions
In a crowded food and beverage market, nothing elevates an eating/drinking occasion quite like the inclusion of fruits/nuts and other goodies like chocolate, honey, raisins, caramel, peanut butter, almonds, cherries, coconut and bananas. The demand for inclusions is skyrocketing.
Outlook Report: Cultured Dairy
With the 2026 Winter Olympics taking place this month and the upcoming FIFA World Cup, cultured dairy is playing an important part in athletes’ training and recovery. Protein-packed products are in high demand.
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
As individuals consume their foods of choice, there are different processes at work. Satiation, which is the gradual process of reaching fullness during a meal, begins as the food is presented and then consumed. Factors like sight, smell and oro-sensory experiences like texture, hardness and chew in the mouth signal the imminent arrival of nutrients to the digestive system. Satiety, which comes later, is the state of being fed to satisfaction after a meal, explains Mary Wilcox.
Culturally Speaking
A quick look at the composition of some cultured dairy products shows that they are well designed for GLP-1 diets. High-protein yogurts, including skyr and Greek yogurt, are the first products that comes to mind, claims KJ Burrington.
Tharp & Young
One thing we often debate is the healthfulness of ultra-processed foods. We should add to this is the definition what may, or may not, be “hyper-palatable.” Much of this is ignoring the meaningful, practical or workable definitions of ultra-processed or hyper-palatable foods. The implication is that such foods are unnatural, engineered, and inherently “unhealthy.” Much of all this is ignoring known and agreed scientific and technical considerations to the contrary, note Steve Young and Bill Sipple.
Membrane Showcase
Technology suppliers unveil the latest solutions in Membrane Technologies.
OPERATIONS
3-A Today
Cleaning and sanitizing dairy processing equipment is a complex task influenced by the nature of dairy products, intricate equipment designs, strict regulatory standards (FSMA, PMO), and environmental conditions. Inadequate sanitation can lead to product recalls and outbreaks, especially when manual cleaning is required for dry systems or equipment with complex internal geometries like heat exchangers. Equipment designed with 3-A Sanitary Standards plays a critical role in cleaning success, explains Shariff Uddin of Rockline Industries.
Equipment Showcase
Dairy Foods highlights solutions for mixers and blenders.
DEPARTMENTS
Eat. Drink. Dairy.
Horizon Organic launches Real Dairy Creamers; new probiotic butters from Lifeway Foods enter market; Breyers introduces new sundae-in-a-tub experience.
Market Trends
The days of milk consumption decline are clearly in the rear-view mirror. Not only has the beverage quelled the consumption drop it has seen in recent years, but sales appear to be on an upward trend.
"Let’s Talk Dairy" Podcast
Jeff Mroz, co-founder of Pioneer Pastures, joins Dairy Foods for Episode 61 of the “Let’s Talk Dairy” podcast. He discusses A2 milk and his company.
