Krista Faron

The trend in 2010 was to remove ingredients and market smaller portions. Yet resilient processors were not shy about developing new products and introducing new flavors. 

The dairy foods industry is complex and dynamic, so we have taken a snapshot of salesand product development in each of the major categories, the smaller ones and those that rub shoulders with your business. Plus, we take stock of the global dairy industry and the exploding opportunities in exports.

Aldi Inc., Batavia, Ill., introduces two gourmet pasteurized process cheese spreads under the company’s private label brand Grandessa Signature. Sold in 8-ounce tubs, the dips are unique in that they

Cleveland-based Pierre’s Ice Cream Co. introduces Yovation, a premium probiotic frozen yogurt. The Yovation formulation starts with traditional live and active yogurt cultures and then receives a boost from the

Families are getting smaller and more mobile. Springfield, Mo.-based Hiland Dairy’s response is to offer milk in Multi-Paks. Available in 2% white or whole chocolate milk varieties, the individual bottles

Sour Cream and Dips

Milk, Tea and Juice

Ice cream is the most well-known frozen dairy dessert, but there are some products that fall outside of the ice cream category or into a subcategory depending on how you categorize it.

Ice Cream and novelties