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Cheesemakers go for the bold

Natural cheese production continues to trend up. Bold flavors and artisan cheeses draw consumers, and processors look to grow sales with portability and snacking options.
Sarah M. Kennedy
November 13, 2012
As interesting flavor options, artisan cheeses, portion-control and portability continue to trend up for cheese, so does natural cheese production.
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Grassland Dairy offers organic butter

November 12, 2012
Grassland Dairy, Greenwood, Wis., offers organic butter for the foodservice industry and for retail. The butter comes in cases of 18 one-pound unsalted solids and 25 kilograms of salted and unsalted bulk. It is QAI-certified organic and kosher-certified. The suggested retail price is $2 to $3 per pound.
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Milk processors scratch a niche

Fluid milk processors develop specialized milk for niche markets. By adding vitamins, flavors, fiber and extra calcium, milk brands appeal to various health needs of consumers.
James Carper
November 12, 2012
How do processors create value in a commodity item like milk? They add flavors and functional ingredients, make it more portable and seek new channels of distribution.
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Woe is milk

'We must re-invent milk,' says Darigold CEO at industry confab

DMI approved six proposals to accelerate product innovation, extend milk’s availability in new channels, and secure additional resources to market fluid milk.
November 1, 2012

Barbara O’Brien, president of the checkoff-funded Innovation Center for U.S. Dairy, said fluid milk “is now at a crossroads” following four decades of declining sales.

“There are solutions,” O’Brien said. “But we need the will and commitment (of the industry) to carry them out.”
 


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