Articles by Jim Carper

G.S. Gelato is living the dolce vita

Guido Tremolini and Simona Faroni are living the sweet life in Fort Walton Beach, Fla. The owners of G.S. Gelato make their own branded version of the Italian frozen dessert and supply private-label retail and foodservice accounts, too.
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Online engagement

Outshine fruit bars from Dreyer's/Edy's take a shine to social media

There's deeper engagement on the Experience Project website than what you'd see on Facebook and Twitter.

In Jim Carper's Dairy Case: Dreyer's (a unit of Nestle USA) changed the name of its Fruit Bars to Outshine. The company turned to a social media site to ask users how they "shine brighter." 


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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.
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.
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

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.

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.

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.
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.
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.
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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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

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2015 January

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

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