Articles by Jim Carper

From the editor

The myriad of issues for dairy processors today

At any given time, a processor might have these issues simmering (or boiling) on the front and back burners: food safety, employee safety, product development, customer management, marketing and trade show attendance. You’re going to need a bigger stove.
By Jim Carper
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After editing the articles in this edition, I came away impressed and awed by the myriad issues a dairy processing company deals with.
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Filling New England's dairy needs: Inside Oakhurst's plant

Oakhurst Dairy of Maine processes quality dairy and nondairy beverages and cultured products for its retail, commercial and private-label customers. It also operates a successful sustainability program that reduces energy, water and waste.
By Jim Carper
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Ask anyone what they know about Maine and you’ll probably hear “lobster, lighthouses and L.L. Bean.” Milk? Probably not, because Maine isn’t a top dairy state. There are just four milk plants (and eight bulk tank units) in Maine, according to the most recent Interstate Milk Shippers List.
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Company profile

Oakhurst Dairy is Maine's largest milk processor

By Jim Carper
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For today’s lesson in anthropology, let’s consider the residents of the great state of Maine. The native-born citizens are fiercely proud of their heritage. They refer to themselves as Maineiacs.
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Get surreal

Sweet dreams are made of this. California processors say drink milk before bedtime

Those creative minds at the California Milk Processor Board have found a new usage occasion.
By Jim Carper
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A Spanish-language ad campaign from the California Milk Processor Board links positive dreams to drinking milk prior going to bed. Sounds crazy, but the spots are charming. 


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Free-standing inserts

Dairy brands promote pure ingredients, bold flavors in this week's FSIs

Dean's, Kraft, Edy's and WhiteWave are active in the free-standing inserts this week.
By Jim Carper
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Dean's shows how to cook with milk; Kraft touts its flavorful string cheeses; and Edy's unveils a new name for its fruit bars in the free-standing inserts for the week beginning March 17.


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A look at new packages for dairy foods

Dairy processors ask a lot from packages. The design graphics need to communicate the brand clearly. Some dairy marketers also want environmentally friendly containers. Here is a look at some new packages, caps and lids with sustainable features.
By Jim Carper
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Changing a package design can be risky. A brand manager doesn’t want to confuse or alienate long-time fans. But times change, as do attitudes. Some health issues, like gluten intolerance, were not as prominent a few years ago as they are today.
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Snoqualmie Ice Cream: Perfection in a pint

‘We make perfect ice cream,’ says the owner of Snoqualmie Ice Cream in Washington state. Organic milk and cream, innovative flavor combinations and homegrown herbs and fruits contribute to the products’ popularity.
By Jim Carper
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Fans can like the Facebook page of their favorite ice cream brand and Tweet all day long about its flavors. But sometimes, to really understand a company’s mission, you have to meet face-to-face with the owners and watch how they make ice cream. That’s the approach Snoqualmie Ice Cream owner Barry Bettinger takes with his distributors. He invites them to tour the fully sustainable manufacturing plant in Maltby, Wash., and make ice cream. Once the visitors see the passion of the company’s 12 employees and the integrity in manufacturing a super-premium organic ice cream (19% butterfat and 15% overrun), they “get it,” Bettinger said.
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Three Twins Ice Cream aims for the top

Neal Gottlieb is taking aim at the top national brands of super-premium ice creams. He calls his organic products ‘inconceivably delicious.
By Jim Carper
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Cornell University has a world-renown dairy science department. But alumnus Neal Gottlieb, the founder of Three Twins Ice Cream, graduated from the College of Human Ecology with a degree in consumer economics and housing. He did enroll in a milk quality course — for a day. He dropped the class because it conflicted with his rowing schedule. As for Cornell’s famed creamery, Gottlieb admits he was not a huge consumer of its dairy products, but he fondly remembers the 99-cent ice cream sandwiches.
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Innovations

New dairy products are re-shaping grocers' dairy aisles

New dairy products from Kraft and Land O'Lakes are more like ingredients than actual foods. So where do they belong?
By Jim Carper
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New dairy products, like cooking creams and seasoned butters, are causing grocers to re-think the dairy aisles. These foods do not fit neatly into established categories like fluid dairy products, butter or cheese. 


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Free-standing inserts

Muller Quaker features its new yogurts in this week's FSIs

The dairy partnership sells conventional and Greek yogurts.
By Jim Carper
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Muller Quaker Dairy and Nestle were active with free-standing inserts for the week beginning Feb. 17. 


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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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

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Dairy Foods Magazine

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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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