When we think about the Gen Z consumer, who is between 11 and 26 years old, it makes perfect sense that they are buying less than the national average.
Prior to joining Dairy Foods one year ago, I served as editor-in-chief of a music instrument magazine. The industry had been steadily strumming along, pun intended, for years, until a June 22, 2017 Washington Post article, titled: “Why my guitar gently weeps. The slow, secret death of the six-string electric. And why you should care.”
In the juice category, a majority of subcategories experienced a drop in unit sales, consistent with many other dairy categories, according to data from Chicago-based research firm Circana (formerly IRI and NPD) for the 52 weeks ending March 26.
Keith Schuman, business unit lead at Schuman Cheese, Fairfield, N.J., joins us for Episode 28 of the “Let’s Talk Dairy” podcast to talk about animal-free dairy.
Flavors are the spice of life. Despite tremendous advances regarding taste in better-for-you dairy products, consumers still have to desire to purchase the item. That is what makes flavoring so important.
In ancient times, humans became lactose intolerant, or unable to fully digest the sugar (lactose) in milk, after childhood. Not surprisingly milk is a top growth driver in the lactose-free dairy market, while functional ingredients like proteins and fiber add value and better nutritional support.
Like several other segments of dairy, most natural and processed cheese categories enjoyed strong dollar sales during a recent 52-week period, but suffered unit sales declines, according to information provided by Chicago-based Circana.
U.S. dairy exports set new volume and value records again in 2022. This feat was accomplished despite high inflation and a host of other challenges to international trade, according to the U.S. Dairy Export Council (USDEC), Arlington, Va.
The IDFA Ice Cream Technology and Yogurt and Cultured Conference is set to take place April 18 and 19 at the Austin Marriott Downtown in Austin, Texas. The ice cream and cultured events take place concurrently during this time.
Consumer demand for healthier beverages is not going away. Gut tolerability, the usage of prebiotic fibers and reduced-sugar options are expanding the usage of sweetener solutions that will reduce calories in yogurts, for example, while providing functional benefits.