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.
As more dairy processors are answering the call for cleaner labels, retailers are adding more shelf space for such foods and beverages. Also, consumers are increasing their purchases of organic products.
The clean label trend (which is dominating the conversation in the food industry) isn’t so much a trend anymore, but a “movement.” This is a common thing I’m hearing when talking to dairy processors and suppliers lately. With consumers making it very clear what it is they want, more food manufacturers are recognizing this movement and are answering the call with new product innovation, more transparency about what they use, changing the ingredients, or in some cases, all of these things.
Valued at $35 million annually now, it could double in five years, says the Organic Trade Association.
July 1, 2014
Organic processed products certified in the United States or Korea can now be labeled as organic in either country. A trade deal gives American organic farmers, processors and businessesgreater access to Korea’s growing market for organic products.
On the occasion of its silver anniversary, the CEO of Organic Valley writes that the co-op is “investing in the next generation of farmer and staff leadership, building our culture and growing our organic mission together.”
Westby Cooperative Creamery urges customers to “take home country goodness.” Sales at the Wisconsin co-op are growing steadily, thanks to contract manufacturing of organic and conventional products, steady demand from foodservice and institutional accounts, and a focus on product development.