On the marketing side, the dairy industry is defending the nutrition of its products, and having a little fun in doing so. On the operations side, dairies are investing in automation and storage capacity.

Slowly but surely, the Texas creamery has been expanding throughout the United States. Today it sells into groceries and foodservice accounts in 23 states. A reputation for flavors and a focus on customer service helps the company grow.

Do your best today and even better tomorrow and you should have a great year.

Anderson Erickson Dairy’s goal is to have 98% of production meet the end-of-code date. The Iowa dairy places the bar high, but that is part of the company’s self-proclaimed “ridiculously high standards” to assure that consumers have a great brand experience.

For nearly 85 years, the Iowa-based dairy has put an emphasis on the consumer. She is the one who shops, buys, serves and repurchases the company’s milk and dairy foods again and again. CEO Miriam Erickson Brown insists that every consumer has a great experience with her products every time.

Pour yourself a glass of nog and warm up by the Yule log. It’s the end of the year so I wrote these words to bring you cheer.

In its nearly 75-year history, The Dannon Co. has identified niches like digestive health and weight management and then developed yogurt-based solutions. Its stated mission, to bring health through food, starts with its employees and fans out across North America.

Today’s one-day summit at Ohio State University convenes experts from the public and private sectors to explore the current American diet and implications of the Dietary Guidelines for Americans, called the nation’s foremost nutrition policy document.

We strike up the band this month for our annual state of the dairy industry. While sales prospects have some processors whistling past the graveyard, others are whistling a happy tune. Here’s an assessment of the strengths, weaknesses, opportunities and threats facing dairy processors.

Ice cream production has increased for three years in a row. Processors of ice cream, gelato and frozen novelties find success with sweet-and-salty combinations, candy bar inclusions and cocktail-inspired flavors.