James Carper

There is nothing wrong with respecting traditions and following practices that have proven to be successful. But for long-lasting success, regular doses of innovation (in product, processes and marketing) will help your company endure.

Over the last 100 years, Velvet Ice Cream, a self-styled ‘small batch’ producer, built a reputation for making premium products by using only the best flavorings, nuts, fruits, ribbons and inclusions.

The fourth generation of the Dager family is now leading this 100-year-old dairy company. The ice cream maker stays relevant with social media, new flavors and good-old-fashioned premium product.

The FDA suggests changes to food labels and portion sizes. The IDFA points out the ramifications to dairy processors and to consumers: chiefly confusion and high costs.

While IDFA asks FDA to back off on its no added sugars declaration, NMPF says it is “basically supportive” of the idea. But both groups oppose changing the serving size of ice cream.

Joseph Gallo Farms is using speed, eco-friendly practices and quality to compete with the giant cheesemakers and the small artisan operations on the West Coast.

Joseph Gallo Farms might just be the very model of a modern major cheesemaker. It’s all about use and re-use. Nothing goes to waste at this central California cheesemaking and dairy farming business. What little waste there is is re-purposed into salable ingredients, energy or gray water.

Speed, accuracy and consistency are three metrics that managers of dairy processing plants should be measuring. An on-site dairy laboratory can play an important role in achieving high values in each of those metrics.

I was buried in annual reports this month while we were compiling our Dairy 100 list. What I realized is that there are no secrets. It’s how you execute business basics that determines your level of success.