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.
Makers of breakfast cereals are natural allies of milk processors. Athletic organizations help to promote chocolate milk. And milk processors, using industry-funded research, are developing high-protein, valued-added beverages.
There is nothing wrong with respecting traditions and following practices that have proven to be successful. But for long-lasting success, regular doses of innovation (in product, processes and marketing) will help your company endure.
Joseph Gallo Farms might just be the very model of a modern major cheesemaker. It’s all about use and re-use. Nothing goes to waste at this central California cheesemaking and dairy farming business. What little waste there is is re-purposed into salable ingredients, energy or gray water.