Dairy Foods Blog


Marina Mayer's Marketing Musings

November 10, 2011
/ Print / Reprints /
ShareMore
/ Text Size+
Ahhh, a new year is upon us—a time to start over, cross those to-dos off your list and make the wrongs right. It’s a time to flip the calendar, look ahead, plan ahead and move forward with unfinished business.

In the event that the world doesn’t end in 2012 (anyone see the movie?), the New Year appears to offer that hope and promise we’ve all been looking for.

2012 also proves to be both a profitable and innovative year, as indicated in the “What’s in Store 2012” report, published by the International Dairy-Deli-Bake Association (IDDBA), Madison, Wis.

In a study conducted by Chicago-based Euromonitor International (and published in IDDBA’s What’s in Store 2012 report), the U.S. dairy market is projected to grow to $53 billion by 2015, a 5.2% increase from 2010, where sales stabilized at $50.5 billion.

Meanwhile, household penetration (meaning, households that purchase at least one category item per year) for dairy products is 99.6%, according to a Nielsen Homescan U.S. Panel. Milk remains in the lead with 97% penetration, followed by cheese (96.9%), butter/margarine (93.2%), cottage cheese/sour cream/toppings (82.5%), yogurt (78.3%) and refrigerated juices/drinks (75%).

New product introductions continued at a strong pace, Chicago-based Mintel reports, with 354 flavored milk and 468 white milk products hitting store shelves, as of June 22. Those milk options with added benefits also incurred revitalizing sales figures. Such value-added offerings include honey milk, milk in squeezy pouches, sleep-provoking beverages, flavored milk, milk laden with vitamins, cow’s milk and low-carb breakfast and meal replacement shakes.

Greek yogurt spurred some hot trends, such as Greek yogurt smoothies, exotic flavors and two-compartment packaging, where a side of granola accompanied Greek yogurt.

Packaged Products predicts that the kids yogurt segment will grow 40% by 2015.

Additionally, Euromonitor predicts that the international dairy market will increase 13% to $426.4 billion by 2015.

To check out IDDBA’s “What’s in Store 2012” report, go to www.iddba.org. To learn more about specific market trends involving the different dairy categories, look for Dairy Foods’ State of the Industry report, November 2011 issue.

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

Table Of Contents Subscribe

Cheese Flavors

What’s your favorite flavor to eat in cheese?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.