Articles by Jim Carper

Dairy industry trend: milk touts its protein advantage

The dairy industry is promoting milk’s role in building muscle. But that alone won’t increase consumption. Packaging, flavors and channels of distribution have to pull their weight, too.


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10 reasons to read Dairy Foods' October issue cover to cover

You’ll find market trends, business success strategies, ideas for new foods and beverages, food safety programs and ideas for tapping the export market.


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Umpqua Dairy: Inside the best dairy in America

 Quality Chekd honored Umpqua Dairy Products Co.’s plant in Oregon with the sought-after Production Excellence Award. A veteran production crew and attention to detail yield high- quality Grade A products, ice cream and frozen yogurt. 


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Umpqua Dairy knows how to sell milk

Oregon’s Umpqua Dairy promotes the quality and freshness of its locally sourced milk. The third-generation family business, which also makes cottage cheese, sour cream, ice cream and other dairy products, is expanding beyond the Pacific Northwest.


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Magic bus

Dazzle them with science

Coming soon to your office parking lot: a bus loaded with concepts for new foods and beverages.

After holding its annual Innovation Roadshow in a hotel ballroom, David Michael decided to take the event on the road.


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Moving products with conveyors, palletizers

At a butter plant in Wisconsin, a robot stacks 50-pound boxes of butter in a repetitive pattern to ensure that every pallet is stacked efficiently.


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A look inside Westby's plant: Cheesemakers can make a dozen different dairy products daily

The nimble cheesemakers at Westby Cooperative Creamery can make a dozen different conventional and organic products a day. They process cheeses, yogurts and other cultured dairy foods for private-label accounts, plus Westby’s own award-winning cottage cheese brand.


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Westby Cooperative Creamery sees new era of sales growth and product development

Westby Cooperative Creamery urges customers to “take home country goodness.” Sales at the Wisconsin co-op are growing steadily, thanks to contract manufacturing of organic and conventional products, steady demand from foodservice and institutional accounts, and a focus on product development.
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Searchable database finds location of dairy processing plants

Dairy Plants USA is our new interactive database of dairy plants, searchable by dairy processor, state or products made. Buyers of dairy ingredients or brands looking for co-packing partners are among the users of this new online directory.
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Got more milk?

8 things to do with a cup of milk

It's not just for drinkin'. Here are 7 other ways to use up a half-gallon of milk just like that.

Milk. It's not just for breakfast anymore. Here are 8 ways to go through a half-gallon in 12 hours.


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Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

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.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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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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