Articles by Jim Carper

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.


Read More

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.


Read More

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.


Read More

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.


Read More

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.


Read More

Joseph Gallo Farms is California's 'green' cheesemaker

At Joseph Gallo Farms, nothing goes to waste. Whey becomes a revenue stream. Process water is recycled for irrigation and manure is converted to gas to power generators.

Joseph Gallo Farms might just be the very model of a modern major cheesemaker. It’s all about use and re-use. Nothing goes to waste at this central California cheesemaking and dairy farming business. What little waste there is is re-purposed into salable ingredients, energy or gray water.


Read More
Food safety

Making the most of lab testing equipment for dairies

Waiting for test results can slow down dairy processing. Faster testing methods cut wait time from minutes to seconds. In-line analyzers deliver information in real time.

Speed, accuracy and consistency are three metrics that managers of dairy processing plants should be measuring. An on-site dairy laboratory can play an important role in achieving high values in each of those metrics.


Read More

Dean Foods’ business strategies turn a profit

I was buried in annual reports this month while we were compiling our Dairy 100 list. What I realized is that there are no secrets. It’s how you execute business basics that determines your level of success.


Read More

Dairy processors enroll in Ohio State University

The university aims to expand and enhance its dairy program. It formed a partnership with Quality Chekd to train and educate dairy professionals in food safety and equipment operation.

Dairy processing isn’t getting any easier. The business changes every day. Owners of dairy plants deal with new regulations, new equipment, new products and new hires.


Read More

Processors from Europe, Canada, USA hold top spots on Dairy 100

Nestlé (based in Switzerland), Saputo (Canada) and Dean Foods (Dallas) are the three largest dairy processors in North America, according to the 21st annual Dairy 100.


Read More

Multimedia

Videos

Image Galleries

Anderson Erickson Dairy, Des Moines, Iowa

 From this one plant, AE Dairy manufactures a full range of Grade A dairy beverages and foods, including white and flavored milk, ice cream mix (packaged for retail sale and for commercial use), 50 flavors of Greek and conventional low-fat and nonfat yogurt, buttermilk, whipping cream, cottage cheese, juices, sour cream and dips.  

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!

1/26/15 8:15 am EST

President's Address --2020 Vision

On Demand They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

dairy foods january 2015

2015 January

Our annual supplier spotlights issue; A look inside Anderson Erickson Dairy; plus our detection systems Q&A

Table Of Contents Subscribe

Dairy Foods in 2015

Which dairy food do you plan to eat more of in 2015?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
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.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.