Articles by Jim Carper

Eat! You're skin and bones

Dairy Made Easy. I'm not just saying that. That's the name of the book.

The authors take you on a culinary tour of the world. And they do so with charming asides on each recipe.

"Dairy Made Easy" has 60 meatless recipes for breakfast, lunch, dinner and desserts. Authors Leah Schapira and Victoria Dwek show how to make pizza, pasta, sandwiches, soups, salads and side dishes.


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Opinion

National Dairy Month is a time to reflect on the successes of the dairy industry

Milk is a marvel. It’s an inexpensive source of high-quality protein and an extremely versatile ingredient.

It’s nutritious, inexpensive, readily available and versatile. National Dairy Month is the time to reinforce to consumers the vitality of milk, cheese, yogurt and other dairy foods.


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Neither this nor that

The "no" choir sings a song of more transparency in labeling

Absence claims drive the food industry nuts. Marketers would rather talk about what's in the food, not what's left out.

Consumers want to know what’s in the milk, cheese, yogurt and ice cream you make. If there is an ingredient or process they don’t like, they’ll let you know. Loudly.


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Exclusive beverage survey of flavors and formats

A Dairy Foods survey finds that beverage processors are moving into single-serve formats, offering natural and organic options, and formulating with nontraditional flavors.

Beverage consumers want low-fat, low-sugar and high-protein products made with natural ingredients, according to a new survey of dairy processors. And dairies plan to increase their production of beverages in single-serve formats (16 ounces or less). Beverage makers are using a wide variety of flavors, branching out from the traditional chocolate, strawberry and vanilla.


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This artisan premium ice cream maker uses old-fashioned production techniques

While it has invested in modern processing equipment, it uses some old-fashioned production techniques, like hand ladling.

When an ice cream processor tells me, “We do things a little differently than most,” I think to myself, “That’s what they all say.” True, most dairies do create unique recipes and flavors, but it still comes down to processing, filling and packaging, and how many variations on those themes can there be?


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Wisconsin’s Turbo program helps to transfer dairy technology from academia to the private sector

A new program from the University of Wisconsin is designed to help established dairy processors and start-up businesses anywhere in the United States take to market new ideas for dairy foods and beverages.

Are you ready for cotton candy-flavored processed cheese? If that’s not your taste, how about green apple, banana or chocolate flavors?


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Investments in UHT processing equipment helps Agropur grow

Investments in ultra-high temperature processing equipment help Agropur USA gain business in the burgeoning market for extended-shelf-life products.

 The future is bright for the aseptic packaging of dairy and processed foods in North America. That’s the conclusion of a 2012 study by the research firm Markets and Markets.  


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Gazing into the dairy industry's crystal ball

The FDA’s new label changes, two conferences in a week and a trip through a milk plant have me thinking about the future of the dairy industry.

In late February, the U.S. Food and Drug Administration put out for comment its suggestions to redo the Nutrition Facts label on food packages.


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Agropur USA invests in ESL products

The U.S. division of the Canadian cooperative is a major contract manufacturer of ultra-high temperature pasteurized dairy and nondairy beverages. The Minnesota-based dairy is growing its own brand, too.

The dairy industry thrives on tradition. Independent dairies have built long-term relationships with consumers that are passed from generation to generation. Family-owned regional dairies rely on these loyalties.


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Hubba, hubba

The Devil or Angel approach to advertising milk – sex or wholesomeness

MilkPEP shaves its milk mustache, fairlife goes sexy and Umpqua stays wholesome.

A milk processor channels pin-up models in its ad campaign for a high-protein milk. Meanwhile, the national marketing group MilkPEP has stopped asking “got milk?” in favor of a new campaign that touts the beverage’s protein content.


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Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

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.

Cheese Flavors

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Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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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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