To increase brand awareness and yogurt consumption at U.S. colleges and universities, Greek yogurt processor Chobani, Norwich, N.Y., has hired the marketing and licensing agency IMG, Winston-Salem, N.C.
A cheesemaker sets up camp in New York’s Times Square. A yogurt maker signs a marketing deal with professional football. Another yogurt company uses sampling at a public event to build its brand.
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.
Joseph Gallo Farms is using speed, eco-friendly practices and quality to compete with the giant cheesemakers and the small artisan operations on the West Coast.
At Joseph Gallo Farms, nothing goes to waste. Whey becomes a revenue stream. Process water is recycled for irrigation and manure is converted to gas to power generators.
Joseph Gallo Farms might just be the very model of a modern major cheesemaker. It’s all about use and re-use. Nothing goes to waste at this central California cheesemaking and dairy farming business. What little waste there is is re-purposed into salable ingredients, energy or gray water.