Retail sales of branded butter showed gains on private label butter in the last year. Though dollar sales of private label butter increased 3.4%, unit sales decreased 1.3%, suggesting that retailers raised prices.
In searching for signs of life in the fluid milk category, one can find a pulse. Sales of whole milk rose 4.1% from 2014 to 2015. Sales also increased for 1% milk (4.6%), whole flavored milk (6.4%), other flavored milk (1.3%) and buttermilk (5.2%). These segments represent opportunities for fluid milk processors.
Owners and presidents of dairy processing firms have the highest job satisfaction, according to our exclusive survey. Employees are happiest with their immediate co-workers, but when it comes to the brass, not so much.
It’s easy to find creativity in dairy processing. Look at the people involved in formulating, processing, packaging and marketing of dairy foods and beverages. Their innovations meet consumers’ calls for convenience and new flavors.
Dairies typically apply heat to raw milk. They use high-temperature/short time, higher-heat/shorter time or ultra-high temperature pasteurization. There are alternatives to heat-based pasteurization, such as applying high pressure or using UV light.
One size fits all never works. Dairies understand that consumers want options. That’s why milk processors offer the four fats (whole, 2%, 1% and nonfat), ice cream makers churn no-sugar-added varieties and cheesemakers cut their products into slices, chunks and shreds.