With a projected compound annual growth rate of 2.9% through 2022, demand for food packaging reflects growth in the U.S. food industry overall, according to Food Packaging Trends & Advances, a report published in September 2015 by PMMI, The Association for Packaging and Processing Technologies, Reston, Va. Globally, growth is even stronger.
Rob Graves is a dairy farmer and dairy processor who owns Morning Fresh Dairy in Bellvue, Colo. He sells his white and flavored milks up and down the front range of Colorado’s Rocky Mountains. Business was good for the fourth-generation farmer. Demand was growing from home delivery customers, restaurants and Whole Foods. Graves had plans to expand the milk processing plant. That is, until yogurt got in the way.
If you manufacture branded dairy foods, then you should consider taking on private label products if you have the capacity. By manufacturing foods and beverages for other companies, dairy plants can keep their production lines moving.
With the world’s population expected to exceed 9 billion by 2050, farmers and dairy processors have been on the hunt for solutions to feed so many people. One realization is that the same cultures and enzymes used to transform milk into cheese and yogurt can be warriors against waste.
As more dairy processors are answering the call for cleaner labels, retailers are adding more shelf space for such foods and beverages. Also, consumers are increasing their purchases of organic products.
The clean label trend (which is dominating the conversation in the food industry) isn’t so much a trend anymore, but a “movement.” This is a common thing I’m hearing when talking to dairy processors and suppliers lately. With consumers making it very clear what it is they want, more food manufacturers are recognizing this movement and are answering the call with new product innovation, more transparency about what they use, changing the ingredients, or in some cases, all of these things.
Based in Colorado but with roots in Australia, noosa yoghurt has disrupted dairy aisles throughout the United States. Innovative flavors and see-through packaging help the product stand out on grocers’ shelves.
The Institute of Food Technologists’ (IFT) annual food expo returns to Chicago July 16 through 19, with a focus on protein, clean labels, functional ingredients and more.
May 12, 2016
IFT16, held at The McCormick Place South in Chicago, showcases the largest collection of food ingredients, equipment, processing and packaging suppliers. Processors can learn about the latest global food trends, see displays of the products and innovations designed to address these trends, and attend educational sessions that address important issues for today. The expo kicks off Saturday, July 16, with an awards ceremony and welcome reception.