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Home » Keywords » symphonyiri

Items Tagged with 'symphonyiri'

ARTICLES

Sour Cream

Sales sour for cultured dairy foods

Dairy processors make gains on average prices, but unit sales of yogurt, cottage cheese and sour cream all fall in the latest 52 weeks.
May 14, 2012
No Comments
While unit sales decreased 3% in the yogurt category, dollar sales were up almost 9% to $4.7 billion and the average price per unit increased 13 cents, for the 52 weeks ended March 18. According to Chicago-based SymphonyIRI Group, No. 3 Agro Farma Inc., New Berlin, N.Y., the maker of Chobani Greek yogurt, posted the largest gains. Dollar sales were up 128% to $704 million and unit sales rose 132%.
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G2 drink

Sales of Energy, Sports Drinks Perform Like a Rock Star

The category posted double-digit gains last year. Single-serve, non-aseptic energy drink sales were up nearly 17%.
March 13, 2012
No Comments
There was no energy crisis when it came to demand for energy drinks in the 52 weeks ended Dec. 25, 2011. The category showed double-digit growth in both dollar sales (up 16.6%) and unit sales (up 17.6%), according to Chicago-based SymphonyIRI Group.
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Skim Milk chart

Lowfat milk outsells whole milk

February 15, 2012
No Comments
Sales in the milk category (as measured by dollars) were on the rise in 2011, up 6.7% in the 52 weeks ended Nov. 27, 2011. Unit sales, on the other hand were off 2.7%, according to Chicago-based SymphonyIRI Group. The category includes five segments: whole milk, skim/lowfat milk, flavored milk/eggnog/buttermilk, milkshakes/non-dairy drinks and kefir/milk substitutes/soymilk.
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Ice Cream Sales Show No Sign Of Cooling Off

January 13, 2012
No Comments
Ice cream/sherbet sales had not shown signs of cooling off as of late fall 2011. Although unit sales for the category were down slightly (4.29%), dollar sales increased 3.54% to almost $4.5 billion in the 52 weeks ended Oct. 30, 2011. The average price increased 26 cents during the period. The category includes three segments: frozen yogurt, ice cream and sherbet/sorbet/ices. Private-label brands led all three segments in dollar sales and units.
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Yogurt

The Cultured Craze

Marina headshot
Marina Mayer
November 11, 2011
No Comments
Several cultured product makers are stepping outside of their comfort zone to provide a crowd of innovative new offerings that come equipped with zesty flavors and intricate packaging concepts.
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Couple Jugs of Milk

Milk Drinkers Savor the Flavor

Carper200
James Carper
November 11, 2011
No Comments
Faced with stagnant growth and competition from non-dairy beverages, processors try to boost sales with flavored milk, new retail channels and new processes.
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Tillamook Cheese

Raw is the Draw

Marina headshot
Marina Mayer
November 11, 2011
No Comments
Whether it’s raw cheeses, unusually flavored options or a portion-control size, today’s cheese processors introduce a slew of crafty innovations.
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Ice Cream

Ice Cream Makers Keep Their Cool

Carper200
James Carper
November 11, 2011
No Comments
Despite high energy costs, uncertain ingredient prices and a weak economy, processors continue to develop new ice cream and novelty products and flavors.
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Challenge Butter

Butter Buoyed By Higher Prices

Carper200
James Carper
November 11, 2011
No Comments
Sales rose although units dropped in the last year. Butter makers try new flavors to lure shoppers to the dairy case.
Read More
Various Honest Tea Bottles

Beverages Soldier On

Marina headshot
Marina Mayer
November 11, 2011
No Comments
The beverage aisle bulks up as processors add protein, vitamins, antioxidants and other better-for-you ingredients to their team of teas, coffee, juices and water.
Read More
More Articles Tagged with 'symphonyiri'
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March 19, 2020

What’s Next in Ice Cream?

ON DEMAND: Join us for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.

March 16, 2021

Drive Growth in Ice Cream

How could ice cream processors keep the momentum going? Join Dairy Foods on March 16 for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.
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Packaging sustainability is an important purchasing decision driver for many consumers. Looking forward to 2021, does your company have plans to increase the sustainability quotient of its packaging?
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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

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An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Check out the January issue of Dairy Foods, including our processor profile: Maryland & Virginia Milk Producers Cooperative Association is embracing the winds of change.
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