Articles by Mike Richmond

Understanding the Value of Packaging

Looking at your package from the perspective of your customer, the consumer and the competition can help you understand its true value.
Packaging value is the “Holy Grail” for packaging leaders across the value chain. The packaging world is still trying to break the code and we are getting closer. We have identified a number of components and tests that we can use to help us understand if the new packaging on a product refresh or a new product is worth the money.
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Designing Sustainable Packages for Dairy Foods

Take a holistic and collaborative approach to packaging design. This approach is about leveraging all of the design-related components early in the new product idea process.
Over the last five years, there has been more thought and attention given to design and sustainability issues early on in the packaging process. This will become even more important in the future. So it is critical at the beginning of the development process to consider a package’s design, sustainability and end of life.
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Use open innovation to jump ahead of the competition

While the term “open innovation” may be new to some, it has been around for a decade (or maybe even a century). Simply put, open innovation is about sourcing new ideas and concepts from outside the organization to help develop new innovative, creative and money-making ideas for the company.


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Time for Dairy to Shed the Status Quo

With all the food safety scares going on globally across product categories, we need to be concerned about safety and security across the food chain.
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Sustainable Packaging Enhances The Triple Bottom Line

Sustainability and sustainable packaging (SP) have not only survived the recession, but also have thrived. As a result, I think we can say this is not a fad but a legitimate trend.
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11 Ideas to Rev Up Your Packaging

Packaging is a key enabler for new product development as well as product revitalization.
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Packaging Points: Private Brands

The move from private label (PL) to private brand (PB) has been developing and making a lot of progress over the last five years in the United States.At the last
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Packaging Points: Sustainable Packaging

Sustainability and sustainable packaging survived the 2009 recession and even prospered in a few areas like recycled polyester (rPET) incorporation in frozen food and fresh salad trays and various beverage
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Packaging Points

Mike Richmond on ice cream packaging
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Packaging Points: Opportunity Thinking

Michael Richmond, Ph.D.With the recession upon us, we can hunker down or we can step up and hop on the innovation bandwagon – I like the latter.Recently I attended the
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Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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THE DAIRY FOODS STORE

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

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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