Consumers are guzzling the drinkable cultured dairy options — sales for refrigerated kefir products and shelf-stable yogurt drinks are on the rise. Sales for sour cream are also up. Meanwhile, sales for regular yogurt and cream cheese have dropped.
Two university students each received $25,000 to support their research into the health impact of yogurt. Erin Davis from the University of Illinois at Urbana-Champaign and Haley Chatelaine from The Ohio State University were selected from a pool of over 120 applicants by an international committee of scientists in food and nutrition.
Executives heading dairy processing firms must be confident in the future of the industry, based on their investment and expansion plans. In March and April, these companies made the following announcements:
A donation from BNP Media, the publisher of Dairy Foods, will help provide approximately 7,500 meals.
April 25, 2017
The Dairy Council Board of Directors of the Food Processing Suppliers Association has pledged its support to the 2017 Defeat Hunger campaign. BNP Media, the publisher of Dairy Foods, is donating $2,500, which will help provide approximately 7,500 meals.
Nearly 6,500 attendees and 3,000 exhibitor personnel participated in the inaugural ProFood Tech trade show in April. Held at McCormick Place in Chicago, the show featured cutting-edge technologies and innovative solutions within the food and beverage industry.
With new products under development, dairy processors are lining up ingredients and suppliers. Here’s an exclusive look at how they buy and their sourcing strategies.
May 8, 2017
America’s dairy processors are planning to develop an average of seven new products in the next 12 months. While most say this is no different than in past years, 47% said this represents an increase, according to an exclusive new survey by Dairy Foods. (The median number of new products planned is five.)
Many energy drinks are burdened with ingredients consumers don’t recognize or can’t pronounce but they understand ‘dairy.’ The road to developing dairy-based energy beverages may one day lead to ‘energy cheese’ snacks.
From sustainability demands and trends, to challenging processing environments, the choices manufacturers make with their labels can have a significant impact. Labeling suppliers discuss these topics and more.
A fair amount of shrink sleeves are entering into beverage and dairy, according to Avery Dennison, Glendale, Calif. Shrink sleeve technology lends itself to customizing and seasonal promotions. Shrink sleeves can also be designed to cover caps, adding a measure of safety and tamper resistance.