Jill Allen, director of product excellence in research and development at Tillamook County Creamery Association (TCCA) joins us for episode 38 of the Let’s Talk Dairy podcast. 

While it is typically obvious when a team wins, loses or ties (although ties are a rarity in sports these days), in the commodity export world, a win depends on how you define it. 

Global growth and American capacity for innovation and production combine to create a powerhouse.

Even though there’s been overall growth for plant-based alternatives, the market has seen recent areas of decline with consumers leaving categories, like plant-based creamers, yogurt, cheese, and ice cream. 

It’s no surprise that the COVID-19 pandemic has shifted the demands of today’s consumers. Whether it’s for more nostalgic tastes or healthier moments of indulgence, dairy processors will need to keep an eye on these trends to stand out from the competition. 

I am writing this column as 2021 nears its end and 2022 awaits on the horizon.

A new report from Zenith Global says new dairy products are catering to these and/or eight other key trends.