Articles Tagged with ''market share''

A close-up of stacks of cheese on a table with a blurred background.

Market Trends

Belgioioso and Bel Brands notch strong sales in cheese

At $21B, natural cheese category generates 2% growth, but processed cheese stumbles.

April 6, 2026

Cheese sales growth, while not explosive, continues to show steady year-over-year gains. For the 52 weeks ending Jan. 25, the natural cheese category saw a 2% increase in dollar sales to $21 billion and a 2% rise in unit sales to 5.2 billion, according to Circana.

Four frozen fruit popsicles on a wet blue table with ice.

Market Trends

Yasso and JonnyPops lasso the competition

Overall frozen novelties are doing well, but subcategories showing signs of weakness.

Brian Berk

March 6, 2026

Over the past several years, the phrase “a win is a win” has been used by many athletes, often in reference to winning a game or match without a dominant performance. The phrase applies aptly to the overall frozen novelty category.

Sales sour for cultured dairy foods

Dairy processors make gains on average prices, but unit sales of yogurt, cottage cheese and sour cream all fall in the latest 52 weeks.

May 14, 2012

While unit sales decreased 3% in the yogurt category, dollar sales were up almost 9% to $4.7 billion and the average price per unit increased 13 cents, for the 52 weeks ended March 18. According to Chicago-based SymphonyIRI Group, No. 3 Agro Farma Inc., New Berlin, N.Y., the maker of Chobani Greek yogurt, posted the largest gains. Dollar sales were up 128% to $704 million and unit sales rose 132%.

Lowfat milk outsells whole milk

February 15, 2012

Sales in the milk category (as measured by dollars) were on the rise in 2011, up 6.7% in the 52 weeks ended Nov. 27, 2011. Unit sales, on the other hand were off 2.7%, according to Chicago-based SymphonyIRI Group. The category includes five segments: whole milk, skim/lowfat milk, flavored milk/eggnog/buttermilk, milkshakes/non-dairy drinks and kefir/milk substitutes/soymilk.

Raw is the Draw

Marina Mayer

November 11, 2011

Whether it’s raw cheeses, unusually flavored options or a portion-control size, today’s cheese processors introduce a slew of crafty innovations.

Bolder, Bigger, Better

October 14, 2011

Marina Mayer Executive EditorIt used to be that consumers would go out to eat to obtain the cheese-flavored spark in their meal. Whether it be spicy shredded Mozzarella over a

Are Frozen Desserts Heading for Hibernation?

September 9, 2011

The idea of biting down into a frozen dessert on a humid summer day is both refreshing and chilling. Just the mere thought of ice cream melting in your mouth or the imagery of racing to finish it before any chocolate melts is what summertime is all about.

The Demand for Dairy Is Overseas

September 9, 2011

Two studies released this summer find that demand for dairy foods and dairy ingredients will remain strong for years to come in developing countries, including China and Russia. In the

Ice Cream Sales Follow the Seasons

August 15, 2011

Whether it’s getting scoops at the local scoop shop, trying out the new sundae at a carnival or chasing down the ice cream truck for a bevy of sweet treats, ice cream and summertime go hand in hand.

Ready, Set, Fage

June 15, 2011

Fage USA’s Johnstown, N.Y., plant is equipped with all the bells and whistles to stay ahead of the game.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.