The Tillamook, Ore.-based Tillamook County Creamery introduced two new cheeses — Vintage White Sharp Cheddar Cheese and a 12-ounce version of its Sliced Muenster Cheese.
More plants are producing less ice cream. The number of units sold barely increased.
March 11, 2013
By most measures, ice cream is not a growing market. Production is declining, sales are stalled and manufacturers aren’t increasing prices by much. Yet there are more plants making ice cream.
Most people who work in the dairy industry are familiar with the iconic “got milk?” milk mustache campaign, but fewer know that research is the driving force behind MilkPEP’s approach to program activities ranging from targeting to messaging and creative execution. Often, the research conducted to guide our consumer campaign also provides our processors with important and actionable insights that can help guide product development, inform marketing and drive sales.
Cornell University has a world-renown dairy science department. But alumnus Neal Gottlieb, the founder of Three Twins Ice Cream, graduated from the College of Human Ecology with a degree in consumer economics and housing. He did enroll in a milk quality course — for a day. He dropped the class because it conflicted with his rowing schedule. As for Cornell’s famed creamery, Gottlieb admits he was not a huge consumer of its dairy products, but he fondly remembers the 99-cent ice cream sandwiches.
Ice cream makers still use chocolate, but their newer, edgier flavors include tropical fruits, lemons and coconuts. And then there’s avocado ice cream.
Bel Brands’ recently FSSC 22000 certified manufacturing facility in Little Chute, Wis., produces cold-pack and gourmet cheese spreads, including WisPride, Kaukauna, Boursin and Merkts.
Tucked away in a small town in Wisconsin is Bel Brands USA’s Little Chute plant, the smaller of its two cheese plants. Last October the plant was the first of Bel’s to get the Foundation for Food Safety Certification (FSSC) 22000.
Yasso, owned by Apollo Food Group LLC., Boston, launched three new flavors — coconut, mango and vanilla bean — to its line of frozen Greek yogurt bars.
The new Blends yogurt from Stonyfield Organic, Londonderry, N.H., is said to be thicker and creamier than other organic alternatives, making it more of a custard-style yogurt.