Sales of butter and butter blends reached $3.52 billion for the 52-week period ending May 15, according to research provided by Chicago-based IRI. 

There has been a significant increase in the proportion of consumers who turn to plant-based products on at least a weekly basis, with the biggest jump being within the oat milk category.

This solution has been designed to serve food formulators working in the alternative dairy space to create milk analogs specifically for creamy beverages such as coffee.

For the second year in a row, Dairy Foods is focusing its July issue on the topic of sustainability. The widely accepted definition of sustainability is “meeting the needs of the present without compromising the ability of future generations to meet their needs.” 

The company will be launching Neutral pasture-raised butters in August and will continue to add several more retailers to more than double its year-over-year distribution point growth before the year’s end.

The new look uses vibrant colors and whimsical illustrations to emphasize the abundant mix-ins and flavors while standing out on shelves.

Vitalite is available in six varieties: Plant-Based Mozzarella Style Slices; Plant-Based Mozzarella Style Shreds; Plant-Based Cheddar Style Slices; Plant-Based Cheddar Style Shreds; Plant-Based Grated Parmesan Style; and Plant-Based Creamy Original Spread.

Chocolate ice cream is made with fresh cream and premium Dutch cocoa with graham cracker, peanut butter cups and mini marshmallows.

The new look updates all aspects of the brand identity: the name, the logo, brand colors, typography, photography, iconography, and packaging. 

No dairy processor operates in a vacuum. All manufacturing operations are associated with detrimental effects on the environment. The severity of those impacts, however, differs widely from processor to processor.