Kids love milk, and, according to the latest research from MilkPEP, many of them would drink more of it if it were offered. While we know that kids represent the greatest milk volume opportunity, we also know that to win with them, we have to win over their most important influencer: mom.
Cedar Crest’s Manitowoc, Wis., plant crafts ice cream in small batches — in dozens of creative flavors such as Jumping Jersey Cow and Coconut Explosion.
Cedar Crest Ice Cream makes an impressive amount of ice cream in its 45,408-square-foot facility in Manitowoc, Wis. The plant currently produces approximately 26 million pounds of product annually. The company uses the space wisely and continues to upgrade equipment and technology as product demand increases.
The four brothers who make up the ownership of Cedar Crest Ice Cream, Ken, Robert, Bill and Tim Kohlwey, all agree that their company may not be the biggest, but they're proud of what it's accomplished. And it's accomplished plenty.
Processors of dairy foods and beverages understand that the detection of metal and other contaminants is critical to food safety efforts. Contaminant-related recalls not only are expensive, but also damaging to a brand's reputation.
As the company prepares to build a new processing facility, one that will more than double its current 16,000 square feet to approximately 40,000 square feet, it is working to maximize production rates and efficiencies at the Marshall, Calif., plant in which it has been operating since the company’s inception in 1994.
You've got to be pretty quick to keep up with the changing dairy beverage space these days. Dairy brands are looking for new ways to compete not only with sodas, which are finally starting to cede market share to better-for-you options, but also with a growing array of better-for-you beverage options.