There is nothing wrong with respecting traditions and following practices that have proven to be successful. But for long-lasting success, regular doses of innovation (in product, processes and marketing) will help your company endure.
Research and product innovation can help consumers incorporate whey protein into their diets. The result? People will lose more fat, maintain more lean muscle or both.
The FDA suggests changes to food labels and portion sizes. The IDFA points out the ramifications to dairy processors and to consumers: chiefly confusion and high costs.
There is no school for dairy plant production workers. It is up to you to teach food safety and plant safety. Then you have to observe that the teaching has been understood.
Greek yogurt accounted for 44% of U.S. yogurt sales in 2013 compared to just 4% in 2008. Marketers predict there is still a lot more room to grow the category in the United States.
Production began this summer at a new whey and lactose production facility that is a joint venture between Denmark’s Arla Foods Ingredients and German dairy co-operative Deutsches Milchkontor.
The human health benefits of probiotics merit consideration by public health policy makers. Dairy processors need to keep up with the research on this important ingredient.