Articles by Jim Carper

Chobani is Dairy Food's 2012 Processor of the Year

Hamdi Ulukaya has led Chobani to the top of the yogurt category, and for that reason, Dairy Foods names Chobani the 2012 Processor of the Year. But the company’s influence is felt throughout the dairy industry.
In his hit song “American Saturday Night,” country singer Brad Paisley celebrates immigrants’ contributions to American culture, including pizza with Canadian bacon, beer from the Netherlands, Brazilian leather, German cars and the Beatles, not to mention “a French kiss, Italian ice and margaritas in the moonlight.”
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Take a holistic view of blow-molding

Dairy processors should look at more than the equipment itself. Suppliers can provide guidance on package design, testing, marketing and continuous improvement.
A U.S. dairy processor that had been blow-molding containers for drinkable yogurts decided to source them from a custom molder. But the drinks proved to be so popular, that the supply chain was stressed. The processor returned to in-house blow-molding of the 7-ounce and 32-ounce containers.
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Butter is ready for its close-up

Good old high-fat, high-calorie butter is starring on restaurant menus and at home. Foodies appreciate butter’s qualities in baking and in adding taste to home cooking.
Nobody puts butter in a corner. Not anymore. Long shunted to the dietary sidelines because of its saturated-fat content and high caloric value, butter is undergoing a renaissance. You can thank fine-dining (see related article) and a renewed interest in cooking at home for that.
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There is no fun for ice cream processors

Ice cream is marketed to consumers as a “fun” food, but the industry sees little to enjoy. Sales of ice cream, novelties, and sherbets have declined. Frozen yogurt, on the other hand, is the category star.
Ice cream is a price-driven food with little brand loyalty. Sure, consumers say they have their favorite flavors and brands, but when that moment of truth arrives and it’s time to grab a carton from the freezer, price beats brand. The best-selling national brand is “private label.” And the sad truth of it is, Americans are buying less ice cream.
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Cheese is a winner, milk not so much

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.
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.
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Milk processors scratch a niche

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.
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.
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A matter of taste

Predictably, food predictions are right on schedule

Ethnic flavors, spices, portion control and bitter/sour tastes are on the menu.

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.


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4 mouth-watering grilled cheese sandwiches you have to make in April, National Grilled Cheese Month

In recognition of National Grilled Cheese Month (April), Arla Dofino asked two food bloggers to re-imagine this comfort-food classic.

Heidi Larsen of FoodieCrush.com and Maria Lichty of TwoPeasAndTheirPod.com created four grilled cheese sandwich recipes that call for creamy Havarti, dill Havarti, smoked Gouda and Eureka! Organic Breads products.

Arla Foods, a cooperative owned by European dairy farmers, is the fifth largest dairy company in the world. The Arla Dofino brand of cheese includes Havarti, Gouda, Edam and Fontina, which are made by the Hollandtown Dairy in Kaukauna, Wis.

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

On Demand In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

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2015 April

We look inside Kroger's Denver plant; Also, see what trends are happening in yogurt.

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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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