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Editorial Staff

Chief Editor
Jim Carper

Jim Carper is chief editor of Dairy Foods/Dairy Field Reports, a business journalist for over 20 years who founded one magazine for food and beverage executives, and edited others in the hospitality, retail, and construction industries. He also has reported on the grocery industry and in-store marketing activities of major food companies. Carper has reported from Europe, Asia and Australia. His work has been honored by the American Business Press, the American Society of Business Press Editors, and the Chicago Headline Club.

155 Pfingston Road, Suite 205, Deerfield, IL 60015
Email: carperj@dairyfoods.com

Donna Berry

Product Development Editor Donna Berry applies her food science expertise in each month’s Ingredient Technology and New Products and Marketing sections. Berry joined the Dairy Foods staff more than 15 years ago after working in product development at Kraft Foods Inc. She is an active member of the Institute of Food Technologists and one of the most sought-after speakers in the industry.

Tel: 312/656-6453
Email: donnaberry@dairy-food.com

Marina Mayer

Marina Mayer is the executive editor of Dairy Foods, as well as Snack Food and Wholesale Bakery, a sister BNP Media publication. Marina oversees our Newsline, Dairy Market Trends and Buyers Mart sections, and also writes feature articles. Before joining BNP, she spent five years as editor of quality control operations for Manufacturers' News Inc., where she was named "Manager of the Year" in 2006. Marina has a bachelor's degree in journalism from Indiana University.

Tel: 847/405-4008
Email: mayerm@bnpmedia.com

Cathy Sivak

Cathy Sivak brings an award-winning journalism background and long-standing dairy industry connections to her new role as field editor of Dairy Foods/Dairy Field Reports. The past editor of Dairy Field and sister publication PLBuyer, Sivak is an established dairy, food and retail industry journalist and consultant. Sivak has likewise supported other editorial needs of various dairy, food, retail and agriculture organizations over the years.

Tel: 262/859-9514
Email: csivak@att.net

Expert Contributing Columnists

No one knows the Dairy Processing Industry like those directly involved in the industry’s private enterprises, academic programs and other organizations. In Dairy Foods and Dairyfoods.com we bring their knowledge to our audience of dairy professionals.

Bruce Tharp and Steve Young

“Tharp & Young On Ice Cream” is authored by two world-renowned ice cream technology experts, Bruce Tharp and Steve Young, representing over 85 years of combined industrial experience. Bruce Tharp, Ph.D., is president of Tharp’s Food Technology. Steve Young, Ph.D., is a principal of Steven Young Worldwide.

Henry Randolph

“Quality on the Line” by Henry Randolph, Ph.D., offers dairy processors an inside perspective on the operations and quality issues most important to their business. Throughout more than 40 years, in academic pursuit and as president of Randolph Associates, Inc., Henry Randolph has helped dairy companies find technical and quality solutions to processing concerns.

Don Wilson

“Beyond the Filler” by Don Wilson looks at dairy distribution and logistics issues. Wilson is the Managing Principal of the Wilson Group and the Dairy Distribution Conference.


Sharon Gerdes

"Dairy Detective" is written by Sharon Gerdes, a food industry consultant who works with the U.S. Manufacturing %26 Ingredient Marketing program at the U.S. Dairy Export Council to promote the use of dairy ingredients in food and beverage formulations. For assistance with dairy questions, contact the Dairy Technical Support Line at techsupport@innovatewithdairy.com.


Michael Richmond

“Packaging Points” by Michael Richmond, Ph.D., explores the importance of packaging for dairy processors. Richmond is a strategic business and technical leader with 25 years experience in food packaging. He has worked for Kraft Foods Inc., and taught at Michigan State University.


Greg Miller

Gregory Miller, Ph.D., is senior vice president of Nutrition and Product Innovation for the National Dairy Council. He has previously held a nutrition-related research science position at Kraft Foods Inc. Miller and Susan Zaripheh co-author articles on nutrition for Dairy Foods.


Allen Sayler

Sayler has extensive knowledge and experience in dairy production, processing, state and federal regulations, product sampling and testing, water and wastewater treatment, and drug residue screening programs. He is a nationally recognized expert and published author on HACCP systems, frequently working with state and federal dairy regulators and the National Conference on Interstate Milk. Before joining the International Dairy Foods Association in 1997, Sayler was a dairy product marketing specialist with USDA’s Dairy Programs Standardization Branch. Sayler was named the 2009 recipient of the Harold Barnum Industry Award by the International Association for Food Protection, an organization of 3,400 food safety professionals committed to advancing food safety around the world.

Phillip Tong

“Culturally Speaking” with Phillip Tong, Ph.D., focuses on formulation, quality and production issues related to the manufacture of cultured and cheese. Tong is Director of the Dairy Products Technology Center, and Professor of Dairy Science at California Polytechnic State University, San Luis Obispo. He is the U.S. Representative on the Standing Committee on Dairy Science and Technology of the International Dairy Federation, and a member of the American Dairy Science Association, IFT, and the American Cheese Society.