The Greek yogurt company has created the largest yogurt making facility in the world in Twin Falls, Idaho. Its presence there has created other food-related jobs and has left a positive mark on its community.
In 2016, to accommodate its growth, Norwich, N.Y.-based Chobani invested $100 million to complete a 300,000-square-foot expansion to its manufacturing facility in Twin Falls, Idaho. Now totally 1,000,000 square feet, the plant (which opened in 2013) is said to be the largest yogurt manufacturing facility in the world.
New York-based siggi’s introduced 9% Triple Cream to its Icelandic-style yogurt line. The mother of the company’s founder used to make him plain skyr and whipped cream mixed with fruit when he was a child, which was the inspiration behind the recipe for Triple Cream.
Three Twins Ice Cream, Petaluma, Calif., added two new frozen novelties. The lemon ice cream wafer sandwich contains 180 calories, 7 grams of fat, 16 grams of sugar and 3 grams of protein per 4-ounce bar.
Growing consumer demand for natural and clean-label products has sparked a movement in the food industry. Specialty and organic retailers are on the rise and mainstream retailers are putting more natural and organic products on the shelf.
Skinny Cow, a brand of Nestlé, Oakland, Calif., updated the recipes for all of its frozen treats, redesigned all its packaging and added frozen Greek yogurt bars in two flavors: Salt-Kissed Caramel and Chocolate Fudgetastic Swirl.
Blue Bunny, a brand of Wells Enterprises, Le Mars, Iowa, launched Bunny Snacks. These bite-sized stickless ice cream bars are available in four flavors: salted caramel pretzel, chocolate vanilla twist, chocolate chip cookie and cookies ‘n cream.
As noted in the nondairy beverage article in our May issue, consumers are seeking functional and no-sugar-added options for beverages — and some juice segments are taking a hit in sales because of it. Sales are down in orange, apple and juice/drink smoothies segments, but ticking up in refrigerated lemonade, fruit drinks and vegetable juice blends.
Dairy processors can see their future in this one statistic: 97% of millennials are likely to buy store brands. Someone has to manufacture those brands. It might as well be your company. When Dairy Foods surveyed its readers in 2016, it found that 40% do provide contract manufacturing services.
Sustainability is at a higher awareness level, but consumers don’t necessarily call it that. People have broadened their interpretation of foods that are good for them beyond nutrition and health. For them it’s more about transparency and the greater good.
DairyAmerica, Fresno, Calif., appointed Dan Block as chief executive officer. He joined DairyAmerica in 2011, and most recently served as the organization’s chief commercial officer in charge of global sales strategy.
There are jobs awaiting you in the dairy industry. According to Dairy Foods’ 2017 Hiring Survey, 70% of the companies we surveyed report they are actively seeking to fill one or more full-time or part-time positions.
For a fermented dairy beverage that originated in the Caucasus Mountains more than 2,000 years ago, kefir sure is having a moment. Innova Market Insights reports that the number of kefir launches grew more than threefold globally between 2011 and 2016. In the United States, beverages featuring kefir accounted for 40% of the drinking yogurt/fermented beverage introductions in 2016.
Maximizing product protection, freshness, convenience and shelf appeal govern packaging decisions about dairy foods. These goals are driving interest in aseptic filling, in-mold labeling, single-serving sizes and functional features.