Dairy Processor News

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WhiteWave, Saputo and Lifewaythis month reported their quarterly sales for the three months ended Sept. 30, 2013. 

The U.S. Dairy Export Council, Arlington, Va., projects that by the end of this year the value of U.S. dairy exports will total $6.5 billion, up more than 25% from 2012.

 There is no stopping the caffeinated beverage. Sales of refrigerated, ready-to-drink coffee soar in the last year. Refrigerated juices and juice blends do well, too. 

 Processors create line extensions with new flavors and more convenient packaging. 

Processors combine tropical fruit flavors in ice cream and fruit bars. They look to the bakery aisle for inspiration and develop “dessert within a dessert” creations like red velvet cake and S’mores ice cream.

The star of the cultured category continues to be Greek yogurt, but other international-style yogurts are vying for attention. Plus, bold, exotic flavors, on-the-go products and a high-protein emphasis are showing up throughout the cultured dairy case.

 Natural cheese is still the clear winner for cheese processors, while snacking occasions are on the rise. Plus, consumers’ interest in unique flavors helps fuel the artisan cheese movement and inspires other processors to create more bold combinations. 

 Vivien Godfrey, CEO of the Milk Processor Education Program (MilkPEP), has resigned her position to pursue other interests including the leadership of her two family-owned businesses in London and Florida.  She has been at the helm of the fluid milk marketing program for the past five years.

A Dallas-area nonprofit organization that serves homeless shelters, food pantries, medical centers and other social services agencies is asking dairy processors and other food and beverage manufacturers across the United States to donate usable food items that are nearing their expiration date.

U.S. dairy exporters have become stronger. Exports have increased an average of 20% a year in the last decade.