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.
Coverage of our 24th annual ranking of the largest dairy processors in North America is available here. Nestle USA once again heads the list and Ellsworth Cooperative Creamery holds down the No. 100 spot.
One company is strong. Many companies together are stronger. With suppliers, customers and trade associations speaking as one voice, a united dairy industry is at its strongest. Join your colleagues in celebrating National Dairy Month.
It’s easy to get wrapped up in your day-to-day tasks. Perhaps you are testing finished products or running new concepts through a pilot plant. Or maybe you are making sales calls or purchasing ingredients. Whatever your job, you just want to get through today.
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.
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.”
It’s easy to find creativity in dairy processing. Look at the people involved in formulating, processing, packaging and marketing of dairy foods and beverages. Their innovations meet consumers’ calls for convenience and new flavors.
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.