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Editor in chief for Dairy Foods, Jim Carper is an experienced business journalist who founded two business-to-business magazines, including one for food and beverage executives. He oversees the editorial operations of the magazine, website and newsletter and directs the social media interactions on Facebook, LinkedIn and Twitter. carperj@dairyfoods.com
"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.
Associate editor Sarah M. Kennedy has a diverse media background, which includes website editing, digital marketing and features writing. Her most recent experience includes managing a cooking and recipe website, where she handled content creation, blogging, newsletter production and social media. Previous professional experience includes Cision, where she was a research editor and features writer. Sarah is contributing to Dairy Foods magazine, the website and the newsletters, in addition to participating in the brand's social media channels. kennedys@dairyfoods.com
“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.
Phillip S. Tong, Ph.D., is Director, Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, Calif. The assistance of Dr. Mary Ellen Sanders in the preparation of this column was useful and very much appreciated. Mention of commercial products is strictly informational and does not represent an endorsement.
These processors recently updated their packaging. Can you guess which is the before and which is the after?
On-Demand: Nothing can compare to attending the Practical Membrane Technology Short Course in person, however this year marks the first time you will be able to attend a portion of the conference remotely.
An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.
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