A European yogurt maker saw potential in the United States and a U.S. food and beverage company wanted to be in the dairy business. When Theo Müller hitched itself to PepsiCo’s distribution juggernaut, the Muller Quaker Dairy brand became an overnight sensation.
Beverage consumers want low-fat, low-sugar and high-protein products made with natural ingredients, according to a new survey of dairy processors. And dairies plan to increase their production of beverages in single-serve formats (16 ounces or less). Beverage makers are using a wide variety of flavors, branching out from the traditional chocolate, strawberry and vanilla.
When an ice cream processor tells me, “We do things a little differently than most,” I think to myself, “That’s what they all say.” True, most dairies do create unique recipes and flavors, but it still comes down to processing, filling and packaging, and how many variations on those themes can there be?
A new program from the University of Wisconsin is designed to help established dairy processors and start-up businesses anywhere in the United States take to market new ideas for dairy foods and beverages.
The U.S. division of the Canadian cooperative is a major contract manufacturer of ultra-high temperature pasteurized dairy and nondairy beverages. The Minnesota-based dairy is growing its own brand, too.
The dairy industry thrives on tradition. Independent dairies have built long-term relationships with consumers that are passed from generation to generation. Family-owned regional dairies rely on these loyalties.