Articles by Jim Carper

Deep thinkers

Food industry summit examines the 2015 Dietary Guidelines for Americans

The underwriting sponsor, The Dannon Co., has a mission of to bringing health through food to families everywhere.

Today’s one-day summit at Ohio State University convenes experts from the public and private sectors to explore the current American diet and implications of the Dietary Guidelines for Americans, called the nation’s foremost nutrition policy document.


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Opinion

State of the dairy industry: What's facing dairy processors

Assessing the strengths, weaknesses, opportunities and threats to dairy foods and beverages.

We strike up the band this month for our annual state of the dairy industry. While sales prospects have some processors whistling past the graveyard, others are whistling a happy tune. Here’s an assessment of the strengths, weaknesses, opportunities and threats facing dairy processors.


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State of the Dairy Industry: Ice cream makers say ‘ciao’ to gelato

Ice cream production has increased for three years in a row. Processors of ice cream, gelato and frozen novelties find success with sweet-and-salty combinations, candy bar inclusions and cocktail-inspired flavors.


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State of the Dairy Industry: Who can fix milk?

Makers of breakfast cereals are natural allies of milk processors. Athletic organizations help to promote chocolate milk. And milk processors, using industry-funded research, are developing high-protein, valued-added beverages.


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Dairy processors are stayin’ alive with new processes, new products

There is nothing wrong with respecting traditions and following practices that have proven to be successful. But for long-lasting success, regular doses of innovation (in product, processes and marketing) will help your company endure.


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Big flavors from small batches: A look inside Velvet Ice Cream's plant

Over the last 100 years, Velvet Ice Cream, a self-styled ‘small batch’ producer, built a reputation for making premium products by using only the best flavorings, nuts, fruits, ribbons and inclusions.


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Velvet Ice Cream 4.0: How this 100-year-old company stays relevant

The fourth generation of the Dager family is now leading this 100-year-old dairy company. The ice cream maker stays relevant with social media, new flavors and good-old-fashioned premium product.


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FDA's changes to food labels, portion sizes could cause issues for dairy processors

The FDA suggests changes to food labels and portion sizes. The IDFA points out the ramifications to dairy processors and to consumers: chiefly confusion and high costs.


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Dairy industry pushes back on FDA proposals

While IDFA asks FDA to back off on its no added sugars declaration, NMPF says it is “basically supportive” of the idea. But both groups oppose changing the serving size of ice cream.


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Joseph Gallo Farms' sustainable practices, customer service help define 'quality'

Speed of production, high standards for customer service and sustainability practices have made this California cheesemaker efficient and profitable.

Joseph Gallo Farms is using speed, eco-friendly practices and quality to compete with the giant cheesemakers and the small artisan operations on the West Coast.


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Multimedia

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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

Product Inspection Fundamentals for the Dairy Industry

On Demand 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

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2014 November

Our annual report examines the prospects for fluid milk, cultured dairy, cheese, ice cream and butter, as well as trends in nondairy beverages, exports and ingredients.

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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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