Articles by April Miller
November 15, 2013
There is no stopping the caffeinated beverage. Sales of refrigerated, ready-to-drink coffee soar in the last year. Refrigerated juices and juice blends do well, too.
October 19, 2013
When dairy processors create less waste and consume less water and energy, they find savings and reduce their carbon footprints.
Recent studies found organic foods are no more nutritious than conventionally grown varieties.
June 16, 2013
Recent studies found organic foods are no more nutritious than conventionally grown varieties. But some consumers buy organic products to avoid pesticides and antibiotics. Dairy brands have created new products and have branched out to new retail channels.Read More
Flavor enhancers let consumers customize their beverages. Juice makers combine flavors (especially superfruits), and tea brands go with lower-calorie sweeteners.
November 19, 2012
There are many contenders in the world of nondairy beverages and new ones keep pouring in. Manufacturers of waters, juices, coffees and teas have to continually find ways to set their offerings apart from the competition.Read More
Brand managers use images of lakes, mountains and ingredients on the foil seal of yogurt and sour cream packages to tell a story of purity and quality.
June 7, 2012
Give the shopper what she wants. A survey showed that high-quality ingredients were important to consumers, so Brown Cow, Antioch, Calif., re-did its lids.Read More
Consumers have a variety of reasons for choosing organic or natural dairy products. And some shoppers just don’t know the difference.
June 7, 2012
When consumers choose to purchase natural and organic items, 86% buy dairy products, said David Browne, senior analyst at Mintel, a market research firm. Those who buy natural and organic foods and beverages are most likely to purchase eggs (73%), milk (69%), yogurt (67%) and cheese (65%), according to a Mintel report from November 2011.Read More
March 19, 2012
Each flavor made by Salt & Straw Ice Cream includes local, organic and sustainable ingredients. The Portland, Ore.-based company opened in May 2011 with the goal of featuring the “best Oregon has to offer, through ice cream.” The owners call their business a “farm-to-cone” company.Read More
March 15, 2012
Expect to see some new feature flavors—in both the natural and churned lines—this year from Velvet Ice Cream Co., Utica, Ohio. And while president Luconda Dager is hush-hush about other 2012 plans, she says what won’t change is the company’s continued focus on quality and value.Read More
March 15, 2012
Mikawaya is a Vernon, Calif.-based candy maker and ice cream processor that is on the move with new products and formats backed by social media marketing. The company plans to expand its ice cream offerings with its first pint line — Mikawaya Exottics — to be released as early as this April.Read More
March 13, 2012
Philip R’s Frozen Desserts made headlines in 2010 with its award-winning Lollibons (picture an ice cream lollipop or a cake pop on a stick). The Swiss vanilla almond Lollibon was selected as a silver finalist for Outstanding Perishable Foodservice Product in the 2010 sofi Awards from the National Association for the Specialty Food Trade. In 2011, the novelty received a top award from the World Dairy Expo Championship Dairy Product contest in the creative and innovative class.Read More