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In the September issue of Dairy Foods, we visit Wisconsin’s Renard’s and get all of the latest about its cheese operations. We also take a long look at inclusions, dairy alternatives, and printing, labeling, and shrink-wrap systems. Also, be sure to check out the IDFA Dairy Industry Safety Recognition Award winners, a showcase of products introduced at IFT First, plus many great columns, including Health and Wellness, Global Insights, Tharp & Young, and Washington Watch.
The global dairy alternatives market was valued at $23 billion in 2021 and is estimated to reach $65.33 billion by 2030, growing at a compound annual growth rate (CAGR) of 12.3%, according to Pune, India-based Straits Research.
At first glance, oats and coconuts have little in common. But they certainly share one thing: as milk alternative products, both products are flying off the shelves.
In my history with this column, I have written about traditional fermented dairy topics like yogurts, sour cream, kefirs, and the ingredients they use.
Water ices and sorbets (a.k.a. “sorbetto” when presented for sale/consumption alongside gelato) can be considered sherbets without dairy ingredients. Water ices are compositions of water, sugar, corn syrup, and color/flavor. Sorbets are “upscale water ices” using fruit primarily as the source of solids.
Milk alternatives and plant-based products are featured twice in this issue: the Outlook Report and Market Trends. There has been much discussion about this topic thus far in 2023.
The International Dairy Foods Association (IDFA) recognized 25 dairy business operations for their outstanding achievements and improvements in worker safety in 2022, honoring them with the IDFA Dairy Industry Safety Recognition award.
IFT First wrapped up its annual trade show at Chicago’s McCormick Place from July 16-19. More than 16,000 food professionals attended the event, and more than 800 companies exhibited.