Articles by Kathie Canning

For the second year in a row, Dairy Foods is focusing its July issue on the topic of sustainability. The widely accepted definition of sustainability is “meeting the needs of the present without compromising the ability of future generations to meet their needs.” 

No dairy processor operates in a vacuum. All manufacturing operations are associated with detrimental effects on the environment. The severity of those impacts, however, differs widely from processor to processor.

Thinking about making some sustainability-minded tweaks to your dairy packaging? Don’t think too long. When it comes to food and beverage packaging, consumer expectations have never been “greener” than they are today.

According to the Alliance for Science, approximately 10% percent of Americans over the age of 18 identify as a vegan or vegetarian as of January 2022. 

Butter and creamers might not land a starring role on the plate or in the bowl like their cheese and ice cream dairy cousins, but they are important and versatile supporting actors.

Vermont Creamery’s processing facilities look a little bit different today than they did 38 years ago when the company was founded as a two-person artisan operation (see the processor profile). 

Last year at this time, Dairy Foods had good news to share about the ready-to-drink juice/juice drink categories. 

The company and its team of ‘bettermakers’ are aiming for responsible growth while doubling down on their positive impact.

My husband and I recently went grocery shopping together — a rare event — to purchase food and ingredients we needed for hosting a small cocktail party. We were in the cookie and cracker aisle when my husband spotted it: a brand of crackers touting “Plant Based” on the front panel of its packaging.  

In last May’s Market Trends report, we shared a strong growth story for most cultured dairy categories at retail.