Neither droughts nor threatened port closures nor a shaky global economy could deter U.S. dairy ingredient manufacturers. Last year, exports again were 13% of milk production. It’s a fact: the industry keeps getting better at exporting.
March 19, 2013
In the ongoing maturation of the U.S. dairy industry as a global player, we took another step forward in 2012.Read More
High consumption of saturated fats is a risk factor for developing cardiovascular disease. But research suggests that the saturated fat in milk might have a favorable effect on heart health.
March 15, 2013
The nutritional and health benefits of dairy food consumption have long provided industry with multiple opportunities to promote its products to health-minded consumers.Read More
March 13, 2013
Westby Cooperative Creamery, Westby, Wis., said it had record revenues of more than $50 million in 2012. General Manager Pete Kondrup said total revenues from operations were more than $30 million in manufactured dairy food products and nearly $20 million in fluid milk sales.Read More
March 12, 2013
Joseph Gallo Farms, maker of Joseph Farms Cheese, was awarded the Governor’s Environmental and Economic Leadership Award for its sustainable farming and cheese making at a ceremony held Jan. 22 in Sacramento, Calif.Read More
March 12, 2013
We as an industry understand what the former editor of the Harvard Business Review Theodore Levitt meant when he observed, “Creativity is thinking up new things. Innovation is doing new things.”Read More
More plants are producing less ice cream. The number of units sold barely increased.
March 11, 2013
By most measures, ice cream is not a growing market. Production is declining, sales are stalled and manufacturers aren’t increasing prices by much. Yet there are more plants making ice cream.Read More
The Milk Processor Education Program creates a new ad campaign directed to convince “swing voters” to drink more milk for breakfast.
March 11, 2013
Most people who work in the dairy industry are familiar with the iconic “got milk?” milk mustache campaign, but fewer know that research is the driving force behind MilkPEP’s approach to program activities ranging from targeting to messaging and creative execution. Often, the research conducted to guide our consumer campaign also provides our processors with important and actionable insights that can help guide product development, inform marketing and drive sales.Read More
‘We make perfect ice cream,’ says the owner of Snoqualmie Ice Cream in Washington state. Organic milk and cream, innovative flavor combinations and homegrown herbs and fruits contribute to the products’ popularity.
March 10, 2013
Fans can like the Facebook page of their favorite ice cream brand and Tweet all day long about its flavors. But sometimes, to really understand a company’s mission, you have to meet face-to-face with the owners and watch how they make ice cream.
That’s the approach Snoqualmie Ice Cream owner Barry Bettinger takes with his distributors. He invites them to tour the fully sustainable manufacturing plant in Maltby, Wash., and make ice cream. Once the visitors see the passion of the company’s 12 employees and the integrity in manufacturing a super-premium organic ice cream (19% butterfat and 15% overrun), they “get it,” Bettinger said.Read More
Neal Gottlieb is taking aim at the top national brands of super-premium ice creams. He calls his organic products ‘inconceivably delicious.
March 9, 2013
Cornell University has a world-renown dairy science department. But alumnus Neal Gottlieb, the founder of Three Twins Ice Cream, graduated from the College of Human Ecology with a degree in consumer economics and housing. He did enroll in a milk quality course — for a day. He dropped the class because it conflicted with his rowing schedule. As for Cornell’s famed creamery, Gottlieb admits he was not a huge consumer of its dairy products, but he fondly remembers the 99-cent ice cream sandwiches.Read More
Bel Brands’ recently FSSC 22000 certified manufacturing facility in Little Chute, Wis., produces cold-pack and gourmet cheese spreads, including WisPride, Kaukauna, Boursin and Merkts.
March 8, 2013
Tucked away in a small town in Wisconsin is Bel Brands USA’s Little Chute plant, the smaller of its two cheese plants. Last October the plant was the first of Bel’s to get the Foundation for Food Safety Certification (FSSC) 22000.Read More