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Dairy Foods Columnists
Hollywood inspired our annual review of dairy foods and beverages. For the most part, we offer an enthusiastic thumbs-up and throw no rotten tomatoes.
It means meeting customers’ expectations the first time and every time. To get there, dairies must concentrate not only on raw milk quality, but also on dairy ingredients, sweeteners, flavors and the manufacturing processes.
You’ll find market trends, business success strategies, ideas for new foods and beverages, food safety programs and ideas for tapping the export market.
Protein is under-represented in the American diet, yet consumers want protein-rich foods and beverages. New developments from protein ingredient suppliers are driving product innovations.
Customers in Mexico, Asia and the Middle East want U.S. cheese. But exporters have to know the nuances of each market. For example, most Chinese consumers probably have little experience with natural cheese.
Americans are on the go. There is an opportunity for processors to develop dairy-protein-fortified snacks and beverages that can be eaten away from the dining room table.
It all depends upon your point of view. But one thing is for sure: every dairy plant will be required to have a “qualified individual” who is responsible for
the facility’s FSMA program.