Dairy products strengthen health, while plant-based given edge in sustainability. Dairy products contain high-quality proteins — whey and casein — and the biological value of them is very high. Yet, consumer research shows that there is a difference in how consumers perceive sustainability between products.

Unlike previous years, this year’s Dairy 100 rankings reflects changes in the market — with some new companies joining the list and others experiencing major growth or declines. 

So much has changed in the dairy industry in the past two years that it can be difficult to assess.

It’s November — the air is crisp, pumpkin-spice offerings are seemingly everywhere, and the Thanksgiving holiday is looming. November is memorable for more than those reasons, however. It is also the month that Dairy Foods publishes its annual State of the Industry report.

COVID-19 is dramatically affecting consumer habits and dairy supply chains as foodservice demand plummets and grocery sales surge, according to Denver-based cooperative bank CoBank.

The International Dairy Deli Bakery Association (IDDBA), Madison, Wis., released its latest “COVID-19 Impact” report on June 23.

Retail-sales as reported by Chicago-based market research firm IRI over the past three months show that consumers have reacted to the coronavirus crisis first by stocking up on dairy, then by continuing to buy milk and other products at disproportionately high levels.

The International Dairy-Deli-Bakery Association (IDDBA) announced the release of its latest “COVID-19 Impact” report.

The International Dairy-Deli-Bakery Association (IDDBA), Madison, Wis., said it released its third “COVID-19 Impact” report.

On April 6, the Arlington, Va.-based National Milk Producers Federation (NMPF) and the International Dairy Foods Association (IDFA) submitted a request for assistance to Agriculture Secretary Sonny Perdue.