Executives heading dairy processing firms must be confident in the future of the industry, based on their investment and expansion plans. In March and April, these companies made the following announcements:
Two university students each received $25,000 to support their research into the health impact of yogurt. Erin Davis from the University of Illinois at Urbana-Champaign and Haley Chatelaine from The Ohio State University were selected from a pool of over 120 applicants by an international committee of scientists in food and nutrition.
One organic dairy coop expects 5% growth in milk receipts but has imposed a quota on members and stopped contracting with new members in March.
May 6, 2017
There is an organic milk surplus of 50 million gallons. Some of this milk is being sold into conventional milk markets, reports this week’s Dairy Market News from the USDA.
Nearly 6,500 attendees and 3,000 exhibitor personnel participated in the inaugural ProFood Tech trade show in April. Held at McCormick Place in Chicago, the show featured cutting-edge technologies and innovative solutions within the food and beverage industry.
Unit sales for refrigerated kefir products and shelf-stable yogurt drinks both see double-digit increases, while other cultured dairy segments are struggling.
Consumers are guzzling the drinkable cultured dairy options — sales for refrigerated kefir products and shelf-stable yogurt drinks are on the rise. Sales for sour cream are also up. Meanwhile, sales for regular yogurt and cream cheese have dropped.
The lender CoBank reports that dairy farmers are increasing herd size. Private label organic milk and other products will create growth opportunities for dairy processors.
May 3, 2017
Despite the current excess supply environment, rising demand points to a bright future for the U.S. organic milk industry.
Fourteen colleges and universities from the United States and France participated in the year’s contest.
April 24, 2017
The University of Tennessee was the big winner in the 95th Collegiate Dairy Products Evaluation Contest. University of Tennessee students Michael Luethker and Katie Magee claimed honors in the undergraduate and Graduate Student All Products categories.