Articles by Jim Carper
Dairy processors are cleaning up on sales of natural cheese. Or, they need to mop up the steady trickle of losses in the fluid milk category.
November 12, 2012
How’s the dairy foods business? Which one? If you sell natural cheese or Greek yogurt, then the answer is: Great. If you bottle milk or package ice cream, then the answer might be: Things could be better.Read More
Fluid milk processors develop specialized milk for niche markets. By adding vitamins, flavors, fiber and extra calcium, milk brands appeal to various health needs of consumers.
November 12, 2012
How do processors create value in a commodity item like milk? They add flavors and functional ingredients, make it more portable and seek new channels of distribution.Read More
A matter of taste
Ethnic flavors, spices, portion control and bitter/sour tastes are on the menu.
November 2, 2012
The public relations industry goes into overdrive this year, with press releases about baking, roasting and recipe ideas. Two such releases crossed my desk this week. Sterling-Rice Group of Boulder, Colo., dusted off its crystal ball and made forecasts for 2013. McCormick & Co., Spear, Md., dusted off its cookbooks with recipe ideas for the holidays.
The frozen dairy dessert is made with vitamins, minerals, fiber and organic milk.
October 16, 2012
Straus Family Creamery, the organic dairy processor in Petaluma, Calif., has developed a dairy-based frozen dessert likened to "an energy bar for the ice cream category." NuScoop is a nutrient-laden food marketed as a healthy snack.
Unless you make raw-milk products, you need a pasteurizer and a heat exchanger. A panel of experts answers your questions about pasteurizing milk and nondairy beverages.
October 13, 2012
Heat exchangers are key components in a dairy processing plant that can directly affect food product quality, a supplier tells Dairy Foods. Other suppliers tell us that pasteurizers are not all alike. To learn more about processing milk and the equipment that is used, we convened a “virtual roundtable” of equipment manufacturers. What follows are edited remarks received via e-mail.Read More
Dairy brands use contests and health claims in this week's free-standing inserts.
October 12, 2012
Kozy Shack seeks recipes using its pudding or flan in a contest and Yoplait kicks off its 'save lids to save lives' campaign in this week's free-standing inserts.
Safety first, then efficiency. That’s how Safeway makes packaged ice cream and frozen novelties at its plant in Bellevue, Wash. Lean manufacturing principles guide the business.
October 10, 2012
Safeway Inc. takes the mystery out of making ice cream. At its Bellevue, Wash., ice cream plant, silos, pasteurizers, stainless steel tubing, flavor vats, fillers and other equipment are all labeled as to their contents or function. There is even a label above a hand-crank pencil sharpener. That was put there either for the benefit of a younger generation raised on hand-held devices (instead of pencil and paper) or else it was an expression of an engineer’s sense of humor.Read More
Frigo, Carnation, Knorr and other brands show recipe ideas using dairy foods and beverages.
October 3, 2012
Saputo's Frigo CheeseHeads string cheese brand builds a promotion around the election season. Other dairy marketers offer their foods as recipe ingredients.
ConAgra, Sargento and others feature cream pies, Greek frozen yogurt, string cheese and more in free-standing inserts.
September 28, 2012
Consumer packaged goods giant ConAgra continues to innovate with dairy foods and beverages. In the free-standing inserts for the week beginning Sept. 23, the CPG's Marie Callender's and Healthy Choice brands promoted new products.
There are no secrets to making award-winning cheeses. Just buy the freshest milk and hire the best cheesemakers. Tillamook invites tourists to see the process from an observation deck inside the processing plant.
September 12, 2012
It is bad enough to have one co-worker looking over your shoulder while you are trying to do your job. Imagine total strangers watching you work. That’s the situation in Tillamook, Ore., where, over the course of a year, 1 million tourists stop at the Tillamook County Creamery Association factory, climb the steps to a second-story observation deck, and watch the cheesemaking process unfold below them.