Articles Tagged with ''market share''

Thanks to a host of all-natural products and a mission to remain authentic, Fage takes charge of the Greek yogurt category by just being true to itself and to its consumers.<

New equipment helps Guida’s land new customers. The commitment to quality and Old School processing techniques are part of the traditions at this Connecticut processor.

Dozens of cultured dairy innovations have been launched since January, with more to come this summer.

For many ice cream processors, less is more, and that means fewer complex ingredients.

Milk processors market dairy beverages as workout aids, develop lactose-reduced products and more drinkable yogurts and boost the health profile with probiotics. Nondairyprocessors formulate juices and ready-to-drink teas.

There is a distinct trend in healthy milk-based beverages that has grown greatly over the last few years, says Jim Dimataris, director of process relations for the California Milk Advisory Board, located in South San Francisco, Calif.

It’s no surprise that ice cream doesn’t make the grocery shopping list in the wintertime. Aside from curbing the various strains of illness (ice cream soothes strep throat), consumers are warming their kitchens with other not-as-cold items.

For 2009 and 2010, a grim economy has presented some bleak numbers in terms of new product launches, according to a survey conducted by Chicago-based Mintel. While consumers were pinching pennies, cheesemakers were clamping down on innovations for fear of spreading too thin.