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Home » Keywords » cheese news

Items Tagged with 'cheese news'

ARTICLES

cheese

2018 State of the Industry report: Cheese is a standout on the gridiron

Convenient offerings, adventurous flavors and natural positioning should keep cheese on top of its game
K canning headshot
Kathie Canning
November 8, 2018
No Comments
Although its growth at retail has slowed down in recent years, the natural cheese category is still gaining yardage. Dollar sales in the total category rose 1% to $12.9 billion during the 52 weeks ending Aug. 12, 2018, data from Chicago-based market research firm IRI show. Unit sales increased 1.5%.
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Exclusive cheese study: Investing in trends with traction

Exclusive cheese study: Investing in trends with traction

To grow cheese sales, respondents to our 2018 Cheese Outlook Study are looking to all-natural formulations, smoked flavors and more.
K canning headshot
Kathie Canning
March 7, 2018
One Comment

When it comes to cheese trends with staying power for 2018, think all natural, artisanal and organic. Those are the top three cheese-related trends, according to Dairy Foods' 2018 Cheese Outlook Study.


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State of the Industry 2017: Consumers say more cheese, please

State of the Industry 2017: Consumers say more cheese, please

With an influx of innovative snacking options, convenient packaging, specialty cheeses and unique flavors, the cheese category claims the MOST CREATIVE title this year.
Kennedy headshot
Sarah M. Kennedy
November 3, 2017
No Comments

As consumers continue to seek out food with clean ingredients, protein on the go, freshness and convenience, cheese is the answer to many of those needs. Over the last year, cheese processors have doubled down on portable snack offerings, from cheese bites to snack packs. Hybrid options (think cheese paired with lunch meats, nuts, fruit and pretzels) are popping up everywhere. Portion control and portability are the keys.


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Spicy flavors, snacking options dominate new cheese innovations

Spicy flavors, snacking options dominate new cheese innovations

The future is bright for cheese as processors explore new flavors and create new formats to satisfy the demand for high-protein snacks.
Kennedy headshot
Sarah M. Kennedy
March 6, 2017
No Comments

Cheese consumption continues to rise in the United States with the most recent data showing that on average, each American consumes a little over 35 pounds of cheese each year – an all-time high, according to the U.S. Department of Agriculture.


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Arla Foods aims for the cheese aisle

Arla Foods aims for the cheese aisle

Havarti, Gouda and Edam are cheese types from the Old World. But Arla is making them in Wisconsin. The CEO of the U.S. division of this European dairy co-op talks about Arla’s growth strategy here and its Cheddar cheese joint venture with Dairy Farmers of America.
Carper200
James Carper
March 3, 2017
No Comments

The European dairy cooperative Arla Foods amba has set its sights on the United States. The strategic plan of this co-op based in Denmark states that the goal is to “excel in eight dairy categories; focus on six geographical regions and win as one united and efficient Arla.”


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Jim Carper, editor of Dairy Foods

Why it’s a good time to be in the cheese business

Carper200
James Carper
March 2, 2017
No Comments

These are good times to be in cheese. It is a dairy food that consumers like and it can be packaged in formats that fit an on-the-go way of life. Dairy processors are investing in capacity to keep up with demand.


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CheeseDr.jpg

Understanding the basics: Techniques to attain a high cheese yield

To attain a high cheese yield, cheesemakers need to retain as much casein, fat and moisture as possible. Here are some techniques.
John lucey 2015
John A. Lucey
January 9, 2017
No Comments

In an ideal world, all solids in the cheese vat would end up in the finished product. Unfortunately, this is not possible with our current cheesemaking methods.


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CheeseDr.jpg

Understand the basics of Latin American cheese

The Latin American cheese market is growing. It’s important for cheesemakers to know the three distinct styles: fresh, melting and grating of these unique cheeses.
John lucey 2015
John A. Lucey
October 6, 2016
No Comments

Latin American cheese production in the United States has seen substantial growth over the last decade. Driven by the increase in the Hispanic population in the United States, which is now over 55 million, as well as increased consumer interest in specialty cheese, production has increased from around 167 million pounds 10 years ago to around 254 million pounds in 2015.


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roelli

Roelli Cheese takes top honors at American Cheese Society competition

September 12, 2016
No Comments

Roelli Cheese Co., Shullsburg, Wis., was named Best of Show at the 2016 American Cheese Society competition in Des Moines, Iowa, this summer


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Kindred Creamery cheese Dairy Foods magazine
Cheese nibbles

Cheese news about Point Reyes, Arla Foods and a new brand: Kindred Creamery

Milk for Kindred Creamery’s cheeses comes from free-ranging cows not threated with rbST. Dairy farmers do not engage in tail docking.
June 24, 2016
No Comments

A best in show for Point Reyes. Castello helps consumers create their best cheese boards. And Emmi Roth and Meister Cheese partner to master the American cheese category


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More Articles Tagged with 'cheese news'

IMAGE GALLERIES

Stat img cheese.jpg?alt=stat img cheese

Mozzarella is America's cheese

Of the 33+ pounds of cheese we eat in a year, 10.8 pounds are Mozzarella and 9.6 pounds are Cheddar.

View as fullpage PDF

Visit the Dairy Stats & Facts page

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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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Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

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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Coronavirus and the Dairy Industry

Dairy Foods Magazine

DF feb 21 cover

2021 February

Check out the February issue of Dairy Foods, including our processor profile: Tillamook County Creamery Association plays the long game to match its values, plus more!
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