JANUARY 2026 vol. 127 no. 1
IN THIS ISSUE
Dairy Foods Extra
There is perhaps only one word that could shape the future of the dairy industry: protein. Count Danone North America as “all-in.” The processor on Nov. 20 hosted a six-hour event solely about protein at its Louisville, Colo., headquarters, featuring interactive experiences, a tour of its Pilot Plant, educational sessions and more, hosted by Peloton fitness instructor Jess King.
Inside the pLant
Our trip to Smith Brothers Farms included two stops: one was a visit to the Kent, Wash., plant, where the company processes milk. Following this visit, we traveled 20 minutes to Federal Way, Wash., to check out the company’s distribution center, the origin of all Smith Brothers Farms’ home delivery services, the latter of which is the pillar of many communities.
Membrane Technology
Dairy processors are constantly searching for new ways to increase product yield without compromising on the things that matter most: efficiency and quality. Membranes enable manufacturers to achieve this goal, especially as innovations like anti-fouling chemistries push yield potential higher and higher.
ProcessinG Technology
While foreign material recalls don't occur that often within dairy foods, any reports of potential metal, plastic, wood, rubber or glass contamination is alarming to consumers. Artificial intelligence is among the things that may be able to detect food safety issues before consumers see or consume the product, however.
Ingredient TechNOLOGY
Ingredients and ingredient blends are used in dairy and non-dairy formulations to improve the taste, texture and stability of a wide range of products such as ice cream, cheese and yogurt. Yet, perhaps no ingredients provide a triple threat in quite the same way as gums, emulsifiers and stabilizers.
Outlook Report
Ready-to-drink beverages like coffee, tea and juice benefit from diverse flavors, textures and aromas such as fruity, nutty, creamy and robust. There’s also a plethora of options for every style and taste, including bottled, canned, refrigerated, shelf-stable, loose-leaf, hot, iced and cold brew.
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 the new year has begun, many individuals make a resolution to lose weight. For those who have previously been unsuccessful in their weight loss attempts and are considered obese and/or have type 2 diabetes, they may be considering the use of glucagon-like peptide-1 or sometimes referred to as glucagon-like peptide-1 receptor agonist medications. The good news is that dairy is a nutrient-dense food source that can help consumers achieve their nutritional needs even when meal consumption patterns are reduced, says Mary Wilcox.
Cheese Doctor
One of the core chemistry principles of the casein proteins in milk is their ability, or tendency, to self-associate, or to stick to one another. This tendency is what drives the formation of the massive casein aggregates found in milk, called the casein micelles. The driving force for self-association is because the caseins tend to be relatively hydrophobic and thus these types of amino acids like to cluster together as much as possible to limit the area that is in contact with water, states Dr. John Lucey.
Dairy Detective
Milk has been a basis in nutrition for centuries, building generations with its rich array of nutrients. Yet, the fluid milk industry in modern times struggles to balance its heritage protection while evolving to meet changing consumer demands. With shifting dietary preferences, rapid technology development, and emerging sustainability challenges, the future of milk will be both an opportunity and a challenge, suggests Sonali Raghunath.
Ingredient Showcase
We offer the latest in botanicals and masking agents.
OPERATIONS
Global Insights
U.S. headline milk production growth was much stronger than expected in September, up 4% compared to the forecast of +3.2%. The only other time that we’ve seen an expansion like this was the mid-1980s, reveals Nate Donnay.
IDFA Rules and Regulations
Consumers have long been advised to eat more whole and minimally processed foods low in added sugars, sodium and saturated fat. More recently, consumers are also being advised to eat less “ultra-processed foods” (“UPF”) or to avoid them completely. Yet, there is not a single definition for UPF that scientists and policymakers agree upon, state IDFA's Roberta Wagner and Michelle Albee Matto.
Equipment Showcase
Dairy Foods highlights offerings in lab-testing kits.
DEPARTMENTS
Eat. Drink. Dairy.
Paris Hilton brings glow-up to International Delight coffee creamers; dairy-free dips and yogurts deliver protein and flavor; Ben & Jerry’s unveils new ice cream bars.
Market Trends
Ice cream sales saw a small decline for the 52-week period ending Nov. 2, but ice milk/frozen dairy desserts are really roaring to life, according to data from Chicago-based market research firm Circana. Sherbet/sorbet/ices are also seeing dollar sales growth on a year-over-year basis.
"Let’s Talk Dairy" Podcast
Scott Dahl, an award-winning creative leader who serves as chief creative officer for Nordeast Marketing Group, joins Dairy Foods for Episode 60 of the “Let’s Talk Dairy" podcast, where he discusses marketing of dairy products.
