Like a balloon ascending to the sky, most segments of the cultured dairy category — refrigerated yogurt and yogurt drinks, cottage cheese, cream cheese, sour cream, dairy dips, and whipped toppings — are going “up, up and away.”

For many years, we (Bruce Tharp, Steve Young, and Bill Sipple) have contemplated, created, and applied a number of mix analytics.

Across the globe, individuals consume an estimated 2.25 billion cups of coffee per day. Coffee contributes a range of biologically active compounds, including many with antioxidant activity. 

Like several other segments of dairy, most natural and processed cheese categories enjoyed strong dollar sales during a recent 52-week period, but suffered unit sales declines, according to information provided by Chicago-based Circana.

The IDFA Ice Cream Technology and Yogurt and Cultured Conference is set to take place April 18 and 19 at the Austin Marriott Downtown in Austin, Texas. The ice cream and cultured events take place concurrently during this time.

Ryan Crandall, chief revenue officer at Norwood, Mass.-based MariMed, joins us for Episode 26 of our “Let’s Talk Dairy” podcast. 

Through major expansion, First District Association readies itself for the next century. It invested  $200 million to update and expand plant and product capacity so “the cooperative is set up to thrive in the next 100 years,” CEO Bob Huffman relays.

Ingredients, flavors, colors and toppings give consumers something to “scream about.” Not only will the ice cream category grow 37% over 2021, but consumers are loving the five most popular flavors:  Chocolate, Cookies ‘N Cream, Vanilla, Strawberry and Chocolate Chip.

Swoon, the beverage brand putting a healthy twist on the classic drinks like lemonade and iced tea, announced a partnership with Big Geyser, a leading non-alcohol beverage distributor in the state of New York.

Asking Congress to reauthorize and expand the Healthy Milk Incentives Projects program is first on the list.