Bel Brands USA is enjoying double-digit growth with its Mini Babybel brand. It opened a plant last year to meet demand for the little waxed-covered cheeses. President Frederic Nalis (right) talks about the success of the brand and the challenges yet to be overcome.
Ice cream companies live and die by their flavors. At Blue Bell Creameries, a product development team considers as many as 300 ideas every year before whittling them down to five to be launched in grocery and foodservice channels.
On the marketing side, the dairy industry is defending the nutrition of its products, and having a little fun in doing so. On the operations side, dairies are investing in automation and storage capacity.
Slowly but surely, the Texas creamery has been expanding throughout the United States. Today it sells into groceries and foodservice accounts in 23 states. A reputation for flavors and a focus on customer service helps the company grow.
Anderson Erickson Dairy’s goal is to have 98% of production meet the end-of-code date. The Iowa dairy places the bar high, but that is part of the company’s self-proclaimed “ridiculously high standards” to assure that consumers have a great brand experience.
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.