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Dairy Foods State of the Industry Report 2012

Ellen Schmitz
November 19, 2012

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.


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U.S. dairy exports value graph

Tighter dairy supplies forecast for 2013

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.
Brad Gehrke
November 19, 2012
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.
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Dasani Water

Beverage news: Plain old water gets a makeover

Flavor enhancers let consumers customize their beverages. Juice makers combine flavors (especially superfruits), and tea brands go with lower-calorie sweeteners.
April Miller
November 19, 2012
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.
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Cheese and crackers

Ingredients help consumers play with their food

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.
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Gourmet Dispensing offers a high-throughput countertop system
Hot milk dispenser

Prairie Farms taps on-demand hot chocolate milk dispensing

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.
 


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Butter production chart

Butter is ready for its close-up

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.
jim carper
James Carper
November 16, 2012
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.
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Dinner dairy display

To sell more dairy products, help retailers sell meal solutions

Meal solutions merchandising provides retailers an opportunity to differentiate themselves from the competition and more flexibility to leverage key consumer trends.
Rebecca MacKay
November 16, 2012
When consumers buy more dairy products, we all win. As an important link between dairy brands and shoppers, solution-based merchandising at grocery stores presents a key opportunity to increase sales.
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Nuns eating ice cream

There is no fun for ice cream processors

Ice cream is marketed to consumers as a “fun” food, but the industry sees little to enjoy. Sales of ice cream, novelties, and sherbets have declined. Frozen yogurt, on the other hand, is the category star.
jim carper
James Carper
November 15, 2012
Ice cream is a price-driven food with little brand loyalty. Sure, consumers say they have their favorite flavors and brands, but when that moment of truth arrives and it’s time to grab a carton from the freezer, price beats brand. The best-selling national brand is “private label.” And the sad truth of it is, Americans are buying less ice cream.
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