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.
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.
The world was turned upside last month for those of us in the Northern Hemisphere. It’s winter south of the Equator where Brazil hosted the summer Olympics. That gave me a different perspective on current events.
It’s a muggy mid-July afternoon in Chicago and all is quiet on the dairy front for today. A quick glance at dairy product spot prices reveals that cheese powder and butter prices are all at — or within pennies — of their 2016 high price print.
In 2015 Alibaba Group founder Jack Ma told a CNBC interviewer that the time to worry about next quarter was two or three years ago. If you are thinking today about what you are going to do in the next three months, you’ll be in trouble, he said.
The 100 largest dairy processors in North America clearly are planning ahead. They are building new plants and adding to existing ones, even though at least 30% of the companies reported lower sales in 2015 than in 2014. They are not going to let a one-year blip derail their plans for the future.
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In head-to-head comparisons, nutrient-dense dairy foods beat their analog counterparts. Perhaps the new FDA labeling requirements will help the dairy industry to push back against claims by plant-based products.