Articles by Jim Carper
January 15, 2013
Don’t make 10 New Year’s resolutions. Just make one: Listen.
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Free-standing inserts
Greek yogurt is an ingredient in a Post cereal; Daisy teams its low-fat cottage cheese with Dole fruit.
January 8, 2013
Daisy and Dole jointly promote low-fat cottage cheese and tropical fruit in an FSI headlined "Together, the possibilities are endless!" Post Foods launches a new Honey Bunches of Oats cereal made with real Greek yogurt.
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.
December 19, 2012
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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Dairy processors should look at more than the equipment itself. Suppliers can provide guidance on package design, testing, marketing and continuous improvement.
December 15, 2012
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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Sit by the Yule log with a fresh glass of eggnog as I rhyme and cheer the events of the year.
December 10, 2012
December is here. It’s a month of good cheer. It means we have survived another long year.
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.
November 16, 2012
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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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.
November 15, 2012
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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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.
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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.
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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.
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