For nearly 85 years, the Iowa-based dairy has put an emphasis on the consumer. She is the one who shops, buys, serves and repurchases the company’s milk and dairy foods again and again. CEO Miriam Erickson Brown insists that every consumer has a great experience with her products every time.
In its nearly 75-year history, The Dannon Co. has identified niches like digestive health and weight management and then developed yogurt-based solutions. Its stated mission, to bring health through food, starts with its employees and fans out across North America.
Today’s one-day summit at Ohio State University convenes experts from the public and private sectors to explore the current American diet and implications of the Dietary Guidelines for Americans, called the nation’s foremost nutrition policy document.
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.