Dairy Foods & Beverages

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Consumers have hectic, complicated lives. The 2011 trends forecast by the Food Channel (in conjunction with Culturewaves, the International Food Futurist and Mintel International) states: “for years we talked about simplicity, sometimes under names like ‘local’ or ‘social consciousness’ or ‘green.’

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.

Novelties are units of frozen desserts designed for consumption as a single serving.

From sweet to savory, bits and pieces add excitement to ordinary dairy products.

Nine suppliers of fatty acid ingredients tell the industry about their offerings.

Where’s the Beef? Red Meat, Whole Milk Consumption DropAmericans are eating less beef, drinking less whole milk and cutting back on ice cream. The drop in per capita consumption of

More cheesemakers are promoting their use of milk from family farmers.

New production equipment and a new frozen-foods warehouse have positionedPerry’s Ice Cream Co. for growth. Its 120,000-square-foot facility in western New York is one of only two large-scale plants in the state.

In planning its growth, Perry’s Ice Cream measures sales, calculates ROI on plant expenditures and analyzes consumer trends.

Brewed coffee and reduced-fat milk might be the first two ingredients in new private-label Archer Farms Raspberry Dark Mocha low-fat latte from Target Corp., Minneapolis, but it’s the Dutch cocoa that makes this a decadent drink.