The dairy processor uses every trendy marketing tactic: food trucks, Twitter, Facebook and cause marketing.
November 29, 2012
A food truck, called the "Soup Boutique, Inspired by Hood Cream," is serving two cream-based soups. One soup recipe is prepared by Chef Jonathan Dunn of Lavishly Dunn Catering. The other is created by a local chef at each tour stop.
But the majority of Americans recognize the need for the government to help dairy farmers in some way.
November 28, 2012
"It's clear Americans feel strongly that the federal government should stay out of the milk pricing business," said Connie Tipton, IDFA president and CEO. "Dairy is a dietary staple and a primary source of essential nutrition to tens of millions of Americans. Artificially raising milk prices by manipulating the market, as proposed in the Farm Bill's Dairy Security Act, hurts consumers and it hurts taxpayers," she said.
Sargento Foods Inc. this week announced several personnel changes. Among them:Bob Strickland was hired as national customer business manager for Costco and Laura Meyer as customer research manager. Vince Juneau was promoted to consumer research manager for Walmart and Sam’s club team.
Our annual report card grades the various categories of dairy foods and beverages. None fail, but clearly, product developers need to bone up on chemistry to develop exciting new products. Remedial work in marketing principles will help convey dairy’s nutritional benefits.
Drought in the United States, less favorable conditions in Europe, an uncertain El Niño and a decrease in New Zealand pay prices have increased supply challenges in the year ahead.
After 16 months of steady price declines, the global dairy markets are on the rise again. The world’s appetite for dairy products hasn’t abated, while a slowdown in milk production growth in the United States and Europe this summer has put a squeeze on the international market. Supplies are expected to be snug well into 2013, pointing to continued strong prices ahead.
Flavor enhancers let consumers customize their beverages. Juice makers combine flavors (especially superfruits), and tea brands go with lower-calorie sweeteners.
There are many contenders in the world of nondairy beverages and new ones keep pouring in. Manufacturers of waters, juices, coffees and teas have to continually find ways to set their offerings apart from the competition.
One trend is interactive foods, as when users stir inclusions into yogurts or swirl colors into new combinations. Other trends (like clean labels) can have a domino effect on formulations. Eliminating sugar, for example, has a direct bearing on texture.
November 18, 2012
The national effort to turn around the obesity epidemic is steering children away from soft drinks and back to milk-based beverages. The popularity of Greek yogurt has given a shot in the arm to the cultured dairy category. Natural cheese is chic, as tastings and artisanal offerings take off. Ice cream processors welcome the flavor innovators.
A dispenser for foodservice operations, like those in stadia, enables sales of hot chocolate.
November 18, 2012
Prairie Farms has been assisting start-up venture Gourmet Dispensing, which offers a high-throughput countertop system that dispenses up to 96 ounces of hot chocolate milk a minute.
Good old high-fat, high-calorie butter is starring on restaurant menus and at home. Foodies appreciate butter’s qualities in baking and in adding taste to home cooking.
Nobody puts butter in a corner. Not anymore. Long shunted to the dietary sidelines because of its saturated-fat content and high caloric value, butter is undergoing a renaissance. You can thank fine-dining (see related article) and a renewed interest in cooking at home for that.