State of the Industry 2016

Milk

“The Milkmaid” by Johannes Vermeer Image courtesy of Erich Lessing, Art Resource, New York

Milk processors find success by adding value. Sales increase for flavored, added-protein, lactose-free and organic milks.

Butter

“Making Butter” by Jan Brueghel. Photo courtesy of Gianni Dagli Orti, The Art Archive at Art Resource, New York

Butter processors are finding a strong appetite for their products at home, but export demand has dried up.

Cultured

“Little Miss Muffet eating her curds and whey” Image courtesy of The Art Archive at Art Resource, New York

Drinkable yogurt, whole-fat varieties and flavored cottage cheese invigorate the cultured dairy aisle.

Ice Cream

“Ice Cream and Sorbet Seller” by an unknown artist. Photo courtesy of Gianni Dagli Orti, The Art Archive at Art Resource, New York

Ice cream manufacturers are making more and selling more. New flavors keep customers engaged.

Cheese

“Nature morte aux fromages (still life with cheese)” by Leon Gascard Gianni Dagli Orti/The Art Archive at Art Resource, New York

Cheesemakers focus on snack sizes, hybrid products and convenient packaging formats.

Beverages

Detail on porcelain showing the cultivation and harvesting of tea by Jean-Charles Develly. Image courtesy of Gianni Dagli Orti, The Art Archive at Art Resource, New York

In nondairy beverages, coffee and milk, tea and milk, and fruit juice with vegetables are current trends.

Ingredients

"A Cook" by Louis de Moni Photo Credit: HIP, Art Resource, New York

Clean-label formulations still dominate the ingredients market.

Exports

17th century world map by an anonymous artist Image courtesy of Album, Art Resource, New York

Exports of milk powders are up thanks to Mexico and Asia.

Bonus Statistics

Additional statistics about cultured dairy, butter, ice cream and nondairy beverages.