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.
A milk processor channels pin-up models in its ad campaign for a high-protein milk. Meanwhile, the national marketing group MilkPEP has stopped asking “got milk?” in favor of a new campaign that touts the beverage’s protein content.
Sea salt/caramel continues to be a popular combination in foods, especially dairy. Other classic combos are raspberry/dark chocolate, mango/peach, and strawberry/granola. Dairy Foods looks at flavors used by processors in their new lines.
Headlines from the holidays should cause dairy companies to re-examine their systems and procedures when it comes to distribution, customer loyalty and crisis management. Are you ready for a UPS-magnitude delivery snafu or a Target-like security breach?
Kemps makes ice cream and other frozen desserts around the clock in its facility in Rochester, Minn. The frozen products category is a strategic pillar in Kemps’ plan to grow beyond its stronghold in the Upper Midwest.