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Ingredients for dairy success
The future looks bright for probiotics, prebiotics and stevia, but a bit darker for sugar.
Strong growth ahead for global dairy products market
$546.8 billion
That’s the number the global market for dairy products is projected to reach by 2022. Growth will be driven by the rising importance of milk products in a balanced diet and nutrition, a growing body of scientific evidence validating the beneficial use of low-fat dairy products in controlling hypertension, and robust ingredient and flavor innovations for dairy products.
Source: Global Industry Analysts Inc., “Dairy Products — Global Strategic Business Report,” 2017.
A shift in dairy food preferences
What a difference a couple of decades can make. U.S. consumers have significantly increased their consumption of yogurt and cheese during the past 20 years while cutting back on milk and ice cream.
To appeal to consumers, be nimble and quick
Today’s shoppers have a long list of ‘wants’ from the foods they buy, according to a PMMI study. Dairy processors with the right products in the right retail channels should succeed.
Sprains and strains take a toll on dairy workers
Dairies are relatively safer than some other food manufacturing plants. Within the dairy industry, ice cream plants pose more dangers.
How processors reduce, reuse, recycle in their dairy plants
After surveying consumers about their attitudes toward living green, Unilever concluded that “sustainability presents a growth opportunity for business.” Here’s how some dairy processors have altered their practices.
The dairy Baedeker: a guide to global consumption
Who drinks the most milk? Who eats the most butter and cheese? These countries lead their regions in annual per-capita consumption (measured in kilograms) of dairy foods and beverages.
What’s in store for dairy this year?
To sell more milk or yogurt, add full-fat varieties. To sell more cheese, start making quark and farmer varieties. And ban the bland. Consumers want savory flavors.
All information is drawn from “What’s in Store 2017” published by the International Dairy-Deli-Bakery Association, Madison, Wis.
Food trends in 2017 are clean and simple
Understanding consumers’ attitudes and values can help a dairy brand develop the right foods and then market them in ways that strike an appropriate chord with shoppers.
Learn how Millennials shop, eat
Young Americans (ages 20 to 29) snack throughout the day, according to a survey by the Private Label Manufacturers Association. They see all food as ‘eating occasions’ and they love to try new foods.