The Dairy Blog

My trip to Super Bowl XLI

Executive Team — Mon, 12 Mar 2007 12:59:20 -0400

The trip to Super Bowl XLI was incredible. Everything about the weekend in south Florida was as hoped…except for the weather.

The highlight had to be Saturday night’s dinner at famous Joe’s Stone Crab on South Beach. While enduring the three-hour wait I saw the likes of Jessie Jackson, comedian Chris Rock, P. Diddy, ESPN announcer Merle Hodge, former 49er quarterback Steve Young and countless others whose faces were familiar, but whose names weren’t.

Although security at Super Bowls has increased dramatically since 9-11, the line to get into the stadium this year was the worst ever. It took over two hours just to get to the screening area, and another hour to get to my seat. The wait was made more tolerable thanks to a very pleasant conversation with the lady in front of me, Connie Payton, widow of former Bears great Walter Payton.

As a Colts fan – more specifically a Peyton Manning fan – I loved the outcome of the game. Despite getting soaked, it was the most memorable Super Bowl ever. Can’t wait to get to Glendale in 2008.

Alan

Why I am so excited

Executive Team — Thu, 25 Jan 2007 09:39:34 -0500

It’s the time of year when I get real excited here at Mayfield. New items? Producing new commercials? The launch of feature flavors? Well, “yes” to all the above, but the real source of my fervor is…the Super Bowl!

Since 1979, I’ve made attending the World Championship my goal and annual vacation. Following Super Bowl XL last year in Detroit, I’ve been able to say I’ve attended in person half of all Super Bowls ever played. Ranging from SB XIII, where I saw Terry Bradshaw carve up the Dallas defense to last year’s magical run of the Pittsburgh Steelers, these games have provided this sports junkie with a lifetime of memories.

As a graduate of the University of Tennessee, I’m especially jazzed about this year’s matchup because it features former Volunteer Peyton Manning. Manning will always be the “favorite son” of Vol fans because he opted out of entering the NFL draft after his junior season. Keeping my fingers crossed for him.

See you in Miami!

Alan

When I'm not home

Executive Team — Wed, 20 Dec 2006 15:35:01 -0500

While traveling in Europe, (actually Ireland) I noticed how much advertising was devoted to probiotic products. It was on television, billboards and buses across the entire country. Although we may be a little behind in the U.S., I was proud of the fact that Mayfield had been one of the first to take advantage of probiotics in milk through NuTrish Milk. I have been drinking this "value-added" product for years and can tell a difference in my body when I am out of town and don't have access to it. And, even though it is a lowfat 1% product, my kids even love it.

Mary Williams

The Snow Cream Story

Executive Team — Thu, 30 Nov 2006 16:30:06 -0500

Here’s a little more information about the history of Mayfield Snow Cream…

Three years ago I was approached by company president Scottie Mayfield about an idea for a wintertime feature flavor. It seems he had come across a lady from Spruce Pine, North Carolina who had a formula for a product she called “Snow Cream,” and she trademarked the name to deter infringement on her idea.

Now, when I was growing up in East Tennessee we received about two snowfalls a year and, besides schools shutting down, one of the highlights of such an occasion was making homemade snow cream. The recipe was quiet simple – take a bowl of freshly fallen snow, add a half cup of whole milk, half a teaspoon of vanilla extract and sugar to taste. What a treat!

As much as I loved this concoction as a kid, I had reservations about its potential success as an ice cream flavor. After all, I didn’t know if other folks had similar experiences (like Rob) or if people would even know what snow cream was all about.

Still skeptical, we designed a unique carton fitting of the name and made the first run of this product in October 2003. Believing the initial production would last us through December, we promptly ran out in five days! The product was an instant hit and became the buzz of Mayfield lovers throughout the South.

Because I had so underestimated the volume of this product many grocers’ shelves were without until we were finally able to get enough cartons to supply our entire region. Additionally, the enthusiasm surrounding the product spawned offshoots such as Snow Cream Stix and Snow Cream Lowfat Vanilla Milk.

Today, Snow Cream® continues to thrive, and a product that had an expected life of four months has stretched that to three years…and counting.

Alan

2007 Features Flavors Chosen, but not Unveiled

Executive Team — Fri, 20 Oct 2006 13:04:29 -0400

At last, our four 2007 feature flavors for the Mayfield Select line have been chosen! Although I’m not allowed tip you off on the winners just yet, it was again a difficult decision, but we believe you’ll like our choices when they debut in March.

Almost 700 consumers, employees and visitors tried each flavor that made itself into the round of 12, and gave them a score of 1-10. There were a few suprises, but that happens every year. Of course it’s impossible for you to taste them now, but based on their names what marks would you have given them? Your choices are:

Coconut Crème Pie
Chocolate Caramel Toffee Cheesecake
Key Lime Pie
Chocolate Cream Pie
German Chocolate Cake
Double Cone Crunch
Boston Cream Pie
Baked Apple Pie
Peanut Butteriffic
Coconut Cake
Olde Savannah Caramel
Apple Brown Betty

If you didn’t get a chance to taste these contenders in September when we sampled them at our Athens and Braselton Visitors Centers, make plans to do it next year. Eating free ice cream is a great way to spend a day!

Alan

How we select ice cream flavors Part 2

Executive Team — Tue, 05 Sep 2006 20:02:31 -0400

Alright, so I've probably left you all hanging long enough. To continue from my previous post...

After the Mayfield ice cream committee selects its top 10 candidates it’s time to take our selection process to the folks who ultimately determine the success of our new flavors – Mayfield ice cream lovers!

In August we get bulk quantities of our 10 finalists shipped to our three plants in Athens, Tennessee, Braselton, Georgia and Birmingham, Alabama. With the help of our VisitorsCenter employees and the Mayfield Mom Squad, we conduct open samplings for all employees and visitors, who, like the committee members, score the flavors 1-10.

The final testing comes in early fall when the Mayfield sales force samples and scores the concepts at our fall sales meeting. This is the last group of people to impact Mayfield feature flavors for the following year.

By the time the winners are announced six months have passed and involved close to 600 taste testers. While this multi-layered process might seem cumbersome, it’s the best way we know to offer enticing, innovative flavors to consumers who want the creamiest ice cream to be found.

Enjoy!

Alan

How do we select new ice cream flavors? Part 1

Executive Team — Tue, 15 Aug 2006 16:41:32 -0400

Hello. I’m Alan Owen and I’ve been marketing manager at Mayfield since 1999. As a native of Athens, Tennessee and the son of a 40-year Mayfield employee, I grew up with great admiration and respect for this brand and company, and was excited to return to East Tennessee following a 13-year stint with the Campbell Soup Company.

One of the questions I’m asked most frequently is, “How do you come up with new flavors?” It’s actually a very structured process that involves a lot of persons, ranging from company president Scottie Mayfield to consumers like you. By the time the four new feature flavors have been selected, over 500 sets of taste buds have been put to the test!

The selection process begins with the Mayfield ice cream committee, a group of our employees representing many different areas of our company including sales, marketing, production and quality assurance. Between April and June, this 11-person group receives about eight presentations from flavor vendors who are trying in earnest to have their flavor – or flavors – selected for entry into the Mayfield line.

Each vendor samples approximately 8-10 flavors, and the committee rates each on a scale from 1-10. Once the scores from all sampled products are tabulated, the committee meets again to review the scores and pare our finalists down to 10.

So how do we go from the top 10 flavors to the winning four? Stay tuned…

Mayfield Dairy Human Resources

Executive Team — Fri, 21 Jul 2006 10:32:08 -0400

Good Afternoon I am Tangela Arnwine and I have the fortunate opportunity to serve in the capacity of Division Human Resource Manager for Mayfield Dairy. Having grown up in Niota/Athens area I have been employed at Mayfield for approx. 10 years. Mayfield Dairy employs approx. 1800 employees with all jobs being listed at the local Department of Labor. We are very proud of our employees and their contribution to our company.

Everything's better with Mayfield...

Executive Team — Fri, 23 Jun 2006 10:29:05 -0400

Hello bloggers! My name is Mary and I have worked at Mayfield for 17 years, in three different departments. After all that time and experience, I continue to be amazed at the different ways you can use Mayfield products to make your normal every day dishes taste even better. I had the opportunity to cook breakfast one Saturday morning when my brother was visiting. He likes to cook too, so he jumped right in and decided to do the scrambled eggs. He asked if I wanted him to put milk or sour cream in them. Sour Cream?! I have never heard of that! Well – you must know those were the best scrambled eggs I have ever tasted. Just add one tablespoon of Mayfield Sour Cream with 6 eggs and you will be amazed!