Articles by James Dudlicek

Q&A: X-ray and Metal Detection

Detection equipment suppliers say they’re ready to meet dairy processors’ every need.
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Thinking Outside the Box(car)

With all the press kits and product samples we get, trade shows we attend and companies we visit, editors have a tendency to collect quite a bit of, well …
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Packaging Technology: Hard Core

Sustainability reigns supreme over demands for new rigid packaging.
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Sargento Foods is the 2009 Processor of the Year

Perhaps the greatest challenge to the modern-day dairy processor is staying relevant to consumers. More deftly than most processors, Wisconsin-based Sargento Foods pushes the envelope and sets an example for a dairy industry striving to keep up with the times.
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Plant of the Year

Wells’ Dairy in St. George, Utah is a force to be reckoned with.
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Confidence

Raw milk prices reached new record lows in the past year, leading some processors to post record-high profits.
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Flowing Downhill

Fluid milk takes a beating, but organics see a few bright spots.

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Spreading It Thin

Private label butter jumps, brands stumble and spreads surge ahead of the real deal.
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Chilling Effect?

Ice cream appears to uphold its reputation as a recession-free category – but just barely.
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Packaging Technology: Dairies, Jugs and Speed

Swift efficiency is what processors want out of their blow-molding equipment.

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Multimedia

Videos

Image Galleries

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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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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Cheese Flavors

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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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