Stay current with news and opinions about the dairy processing industry. The weekly free-standing insert report tracks dairy promotional activities. Editor in chief Jim Carper recaps the people, products and companies making news each week. Guest bloggers share their opinions.
There is a lot more to successful processing of dairy foods than heating raw milk and putting it into bottles or turning it into cheese, yogurt or ice cream. There are factors in play far beyond pasteurization times and temperatures.
Dairy Foods Ingredients Editor Kim Decker is back with Part 2 of her trip to Senegal to see how acacia gum is harvested and process. She finds that climate change is introducing novel challenges to acacia farming.
The long-term prospects for dairy processors and dairy producers look promising because of opportunities at home and abroad. In the short-term, however, the dairy industry faces uncertainty with its trading partners.
These are good times to be in cheese. It is a dairy food that consumers like and it can be packaged in formats that fit an on-the-go way of life. Dairy processors are investing in capacity to keep up with demand.
Chicago retailer Marshall Field famously said, “Give the lady what she wants.” A related axiom is “The customer is always right.” Here’s more good business advice: “Don’t insult your customers” and “Play it straight with consumers.”