2025 March

In our March eMagazine, we highlight Nasonville Dairy (and the three Heiman brothers), which produces 42 varieties of cheese, including 15% of North America’s Feta cheese along with Cheddar, Colby, Monterey Jack, Farmer’s, Pizza, and flavored cheeses. Founded in 1885, the dairy operates three cheesemaking plants, a milk bottling plan,t and Weber’s Farm Store. We explore the latest trends in Sugar Reduction, report on the $8.8B frozen novelty category, and showcase Women in Dairy. We provide info on pumps and valves, cheesemaking equipment,t and ingredients. Our expert columnists look at childhood nutrition, explain the new administration’s goal to “Make America Healthy Again,” and much more.

Women in Dairy committed to excellence

Dairy professionals at the top of their game inspire others.

Barbara Harfmann

March 21, 2025

Recognizing that March is “Women's History Month,” Dairy Foods, for the third consecutive year, proudly recognizes the outstanding achievements women have made within the multifaceted dairy industry.

CheeseCon ready to return to Wisconsin next month

The event, presented by WCMA and CDR, offers plenty of education sessions and networking activities.

Brian Berk

March 11, 2025

As spring is finally arriving, the dairy industry can look forward to heading to Madison, Wis., for CheeseCon, set to take place from April 15 to 17 at the Alliant Energy Center.

Novelty sales produce small gains

Frozen novelties had a positive year ending Dec. 29, Circana data reveals.

Brian Berk

March 7, 2025

During the past several years, the phrase “a win is a win” has been uttered by many athletes, often in reference to winning a game or a match without a dominant performance. The phrase can be aptly applied to the overall frozen novelty category.

man pouring milk in a canister with cows watching in the background

The dairy industry’s supply and demand outlook

Bird flu impacts supply chain, demand for dairy mixed.

Nate Donnay

March 31, 2025

We are setting up for an interesting and potentially volatile dairy market in 2025.

Potential changes to SNAP under the Trump administration

“Make America Healthy Again” and its impact on the dairy industry

J. David Carlin

March 28, 2025

After a four-year hiatus, the second Trump administration has hit the ground running, teeing up several proposed policy changes that could impact the dairy industry.

Dairy foods and cardiovascular health

Moises Torres-Gonzalez Ph.D.

March 25, 2025

In the last two decades, an emerging body of research has mounted showing a link between dairy foods like milk, yogurt, and cheese — at a variety of fat levels — and a reduced risk of cardiovascular disease (CVD).

Studying cheese functionality and machinability

How easy is it to cut, dice, slice and shred cheese without material loss?

Prateek Sharma Ph.D.

Nitin Joshi Ph.D., CFS

March 19, 2025

With 6.45 million metric tons (MT) of cheese production in 2023, the U.S. cheese market is projected for a 4.64% compound annual growth rate (CAGR) and a business of almost $56 billion by 2029.

Nasonville Dairy produces 42 varieties of premium cheese

Cheese processor runs 1.8 million pounds of milk daily from 190 Wisconsin dairy farms.

Barbara Harfmann

March 14, 2025

In addition to making seven varieties of spicy, hot cheddar cheeses such as Carolina Reaper and Scorpion, central Wisconsin-based Nasonville Dairy, a third-generation, medium-sized cheese processor, is “hot” for handcrafting 42 varieties of premium cheese, including Cheddar, Colby, along with many flavored cheeses like Blue Marble Jack, Garlic & Herb, and Horseradish.

Dairy is hard to replace for childhood nutrition

Babies can begin eating dairy products such as yogurt and soft cheeses at a very early age.

Mary Wilcox

March 9, 2025

The importance of dairy consumption during childhood has been in the press for years. Ongoing research is revealing that the need begins before birth at conception. While in the womb, a mother’s nutritional state and lifestyle habits help shape the child’s future health.

The great success of the dairy industry is underreported

Some segments of the industry are on fire, while others show tremendous improvement.

Brian Berk

March 5, 2025

The dairy industry always takes on its fair share of competition. Whether it is plant-based products, marketing campaigns claiming dairy is “unhealthy,” H5N1 bird flu, labor challenges, and more, dairy is really holding up well.

Ingredient Showcase

Ingredient suppliers highlight the latest cheesemaking ingredients

March 20, 2025

New ingredients from Flavorchem, IFF, and Nelson-Jameson.

Sugar reduction a huge component of health and wellness’ popularity

Trend expected to roll on like a freight train.

Brian Berk

March 17, 2025

Sugar reduction is not only top of mind for many consumers, but the U.S. Food and Drug Administration (FDA) as well. In January, the FDA proposed a front-of-package (FOP) nutrition label for most packaged foods.

Equipment Showcase

Equipment suppliers highlight the latest solutions in cheesemaking equipment

March 27, 2025

New equipment from Coperion, Hart Design & Manufacturing, and Hydro-Thermal

The Unibloc Flotronic Slimline AODD+ pump

Selecting the right pumps and valves at the dairy plant

Equipment provides many efficiency and sustainability benefits.

Sammy Bredar

March 26, 2025

As input and labor costs remain high, dairy processors are looking to optimize production efficiency and cut costs.

Going Inside the Plant at Nasonville Dairy

Wisconsin-based dairy continues its legacy of sustainable plant operations.

Barbara Harfmann

March 24, 2025

Manufacturing 42 varieties of premium cheese in the heart of America’s Dairyland not only takes a ton of high-quality raw milk — 1.8 million pounds a day, or 534 million pounds annually, to be exact, in the case of Marshfield, Wis.-based Nasonville Dairy.

On-Demand What if you could generate energy from your wastewater and meet your treatment requirements? We will cover different solutions for treating biological wastewater including methods for generating biogas, creating green energy, and reducing fresh water demand with solutions for water reuse.

On-Demand What is the latest going on in the dairy industry? This is your chance to hear an all-encompassing look at the latest trends, as well as look forward to the future. Dairy Foods will also provide a sneak peek of its industry-leading State of the Industry report during our special November 13th webinar.

Dairy Foods eMagazine

Cover Story

Women in Dairy committed to excellence

Foods & Beverages

CheeseCon ready to return to Wisconsin next month

Novelty sales produce small gains

Processors

The dairy industry’s supply and demand outlook

Potential changes to SNAP under the Trump administration

Dairy foods and cardiovascular health

Studying cheese functionality and machinability

Nasonville Dairy produces 42 varieties of premium cheese

Dairy is hard to replace for childhood nutrition

The great success of the dairy industry is underreported

Ingredients

Ingredient suppliers highlight the latest cheesemaking ingredients

Sugar reduction a huge component of health and wellness’ popularity

Operations

Equipment suppliers highlight the latest solutions in cheesemaking equipment

Selecting the right pumps and valves at the dairy plant

Going Inside the Plant at Nasonville Dairy

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