With the troubles the world is facing right now, it should come as no surprise that we are ready to embrace the hero-any and all kinds of heroes, in fact.
Prices have moderated and the industry’s latest message about milk points out that milk offers a significant nutritional bang for the buck. Meanwhile, overall beverage sales have been growing, and some of the most active beverage categories include tea and juice.
Having grown up in Florida in the 1960s and ‘70s, I have some personal connections to Publix Super Markets. I feel I should disclose the facts right here for the sake of journalistic integrity.
Publix Super Markets dominates its southeastern U.S. market by
operating the most state-of-the-art stores filled with top-quality
products. Publix Dairy reflects the company’s unique employee-owned
culture by producing the highest-quality dairy products. Chief dairy
and manufacturing executives tell us what makes Publix tick.
Yogurt continues to be one of the dairy industry’s brightest stars.
With dynamic product innovations and increasing consumer interest,
there is always a good story to tell about yogurt.
In 1992, the U.S. presidential election featured a showdown between Republican incumbent George H.W. Bush, and on the Democrat side, Arkansas Gov. Bill Clinton. A certain derisive slogan emerged from the race, albeit not an official one. “It’s the Economy, Stupid!” was an expression used by detractors to describe an administration they saw as being out-of-touch with the issue that mattered most to the majority of Americans.
Startling news from Seattle earlier this year-Starbucks, the company that reinvented the coffee experience; the franchising stalwart that was opening new locations anywhere it could find the real estate; is going into safe mode. Expansions are slowing, and some stores will be closed!
Artisan cheese is a growing business and its practitioners are finding export opportunities. Plus, lowfat cheese is being improved, along with other products and packaging.
The American Cheese Society celebrated its 25th anniversary in Chicago a few weeks ago, and now, after a short breather, it’s back to work on helping to guide America’s hands-on cheesemakers toward its next milestone and beyond.