Dairy Market Trends: Yogurt Sales Pace Quickens, Cottage Cheese Shrinks

A little more than a year ago, growth in the yogurt, and subsequently the overall cultured products category was losing steam. Quarterly growth, which had been in double digits in 2002, dropped to around 2-3% by the middle of 2003. Chalk it up to the low-carb diet craze if you will, but yogurt weathered the storm. Sales are growing again and the pace has quickened.
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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
03/10/11 2:00 PM EST

Food Plant of the Future: Renovation Mythbusters

On Demand: Major food and beverage expansion projects often start with the preconception that a Greenfield plant is needed to achieve desired performance goals. This preconception is based on some pervasive myths.

Super Bowl Party Foods

What was your favorite way to eat dairy on Super Bowl Sunday?
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Engineering Aspects of Milk and Dairy Products

With 25 international contributors from academia and industry, this book is a readily applicable resource for the development of improved dairy products and for determining how to successfully meet the challenges posed by ever-evolving consumer demands.

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