Consumers love their cheese and are clear about what they want. It has to be easy to eat, portable, available in a variety of flavors and all-natural. These are the dominant themes from almost every cheese processor we spoke with. Convenience, flavor innovation, authenticity and freshness are key factors that will drive consumer cheese purchases, according to the Wisconsin Milk Marketing Board, Madison.
Drinkable yogurts are the new rising star. Whole-fat products are storming the cultured and yogurt aisles. Cottage cheese and cream cheese makers are innovating with unique flavors.
While yogurt is certainly still having its day, other cultured dairy products are seeing renewed interest. Consumers’ desires for variety in flavor and texture, clean ingredients and nutrient-dense snacks (like more protein or probiotics) are shining a spotlight on yogurt, cottage cheese, cream cheese and sour cream-based dips.
In searching for signs of life in the fluid milk category, one can find a pulse. Sales of whole milk rose 4.1% from 2014 to 2015. Sales also increased for 1% milk (4.6%), whole flavored milk (6.4%), other flavored milk (1.3%) and buttermilk (5.2%). These segments represent opportunities for fluid milk processors.
The Michigan Milk Producers Association, a dairy cooperative based in Novi, Mich., purchased the Guggisberg Deutsch Käse Haus in Middlebury, Ind., from Guggisberg Cheese Co., Millersburg, Ohio.
Swiss Valley Farms, Davenport, Iowa, is the 2016 Tom Camerlo Exporter of the Year. The award goes to a dairy supplier that exemplifies leadership in advancing U.S. dairy exports, demonstrates commitment to export market development and makes exports an integral part of its overall growth strategy. It is presented by Dairy Foods and sponsored by the U.S. Dairy Export Council, Arlington, Va.
Owners and presidents of dairy processing firms have the highest job satisfaction, according to our exclusive survey. Employees are happiest with their immediate co-workers, but when it comes to the brass, not so much.
Any dairy farmer can attest that contented cows give better milk. But how satisfied are employees of dairy processing firms? Are they happy where they are working, or are they job hopping?
The Breakthrough Award for Dairy Ingredient Innovation will honor achievements by dairy processing members of the American Dairy Products Institute.
October 24, 2016
Dairy Foods and the American Dairy Products Institute are sponsoring the award to recognize ADPI members for their new products, manufacturing processes, R&D efforts and marketing programs.
Farmers claim that Dannon’s step back from GMOs is ‘environmentally damaging.’ Yogurt maker cites a ‘growing’ consumer preference for non-GMO ingredients.
October 21, 2016
Farmers criticize Dannon’s pledge to eliminate GMOs. They say the use of genetically modified organisms is a ‘safe and proven crop technology.’
Canada delivered solid growth with chocolate and ice cream for Nestle. Danone’s U.S. market share is 36%.
October 21, 2016
Nestle reported sales increased to CHF 65.5 billion for the first nine months of the year. Danone also reported that sales increased through three quarters of 2016.