Dairy Foods & Beverages

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Minneapolis-based General Mills is rolling out Yoplait Yo-Plus Yogurt, which is described as a way to help naturally regulate digestive health.

Milk sales continue to head in the right direction, albeit not at the same pace as they were in the first half of 2006. Refrigerated iced tea is still the juggernaut of the beverage business, and there are some changes underway in the refrigerated juice category, although orange juice still really rules the roost.

 A couple of monster brands in ice cream and yogurt are proving that innovation, combined with lots of marketing, can still stir up dairy’s relatively mature categories. Also, keeping an eye toward dairy’s big middle, another quarter of growth in the milk category has been reported by Information Resources Inc.

Mike Richmond First there was scissors, then the press-to-close zipper, and now the “slider” zipper is commonplace for shredded cheese. There are press-to-close zippers on some chunk cheeses, but most

While milk-based product sales are registering some respectable increases in the United States, American manufacturers are finding huge opportunities in markets around the world.

The story of Rachel’s yogurt began in the 1940’s on a small farm in Wales. Today, Rachel’s is a thriving U.K. brand built on decades of excellence in dairy

The latest numbers from Information Resources Inc. and USDA offer more good news about milk sales. During the most recent 12-week period, unit milk sales were up about .8% while dollar sales grew about 1.5%.

The famous Hispanic Goya brand makes its way into the freezer as a result of a co-branding deal between Unilever Ice Cream, Green Bay, Wis., and Goya Foods Inc.,

During the last few years, some broad sales trends across all the dairy segments have held steady. Yogurt is consistently strong. Natural cheese is growing when supply and price pressures aren’t a factor. Milk has been trying to make a comeback and more recently looks like it has succeeded. 

“Fondue  is back,” says Debbie Seife, director of marketing at Moonachie, N.J.-based Swissrose International. “It’s a fun, social food that everyone enjoys. It fits right in with the current trends of American entertaining.”