Emmi Roth could be described as the Apple Inc. of the cheese-making world. Like Apple, especially in its early days, the Fitchburg, Wis. based company is willing to innovate and take risks in its quest to create unique, high-quality products.
Wisconsin produces more cheese than any other state, making more than 3 billion pounds of the savory dairy favorite in 2016 alone, according to the Wisconsin Milk Marketing Board.
Stay abreast of — and cater to — consumer preferences.
March 12, 2018
According to "The Yogurt Market and Yogurt Innovation, 3rd edition," a January report from the Packaged Facts division of Rockville, Md.-based MarketResearch.com, U.S. retail yogurt sales reached almost $9 billion in 2017. Sales of the creamy cultured dairy product increased at a compound annual growth rate of 2% between 2012 and 2017.
The milk line will offer whole, 2% reduced-fat, 1% low-fat and skim. A 1-cup serving of the whole-milk variety contains 150 calories, 8 grams of fat, 11 grams of sugar and 8 grams of protein.
Ice cream companies are focused on giving consumers what they want — better-for-you ice cream options, premium quality and clean ingredients. Convenience is also a driving factor.
There is a rising ice cream trend that may indicate where things are going for the ice cream category. With consumers' growing interest in healthier indulgence, ice cream companies are creating pints that showcase fewer calories, less sugar and in some cases, a higher protein content.
The a2 Milk Co. produces A2 milk that's made from select cows that naturally produce milk containing only A2 protein (no A1 protein), the company said.
March 8, 2018
The a2 Milk Co., Sydney, Australia, produces A2 milk that's made from select cows that naturally produce milk containing only A2 protein (no A1 protein), the company said.
Going into 2018, the global dairy industry is looking at a number of challenges. On the commodity side, lower pricing, thanks to an oversupply of skim milk powder, particularly in the European Union (EU), and weakened demand in the fourth quarter certainly have been concerns, said Thomas Bailey, senior dairy analyst for Rabobank, a global cooperative bank.
The event promises more diversity, depth of programming than ever.
March 8, 2018
Wisconsin Cheese Makers Association (WCMA) and Center for Dairy Research (CDR) officials formed new partnerships with the U.S. Dairy Export Council, the Innovation Center for U.S. Dairy and the Wisconsin Milk Marketing Board to deliver more diversity and depth of programming than ever before at the 2018 International Cheese Technology Expo (ICTE), set for April 17-19, 2018, at the Wisconsin Center in Milwaukee.
Over half of the nation's students participate in the National School Lunch Program (NSLP), which serves over 5 billion meals a year. That's a lot of meals, providing the dairy community with a tremendous opportunity to ensure that the milk and dairy foods experience is maximized.
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.
Research and technology investments have enabled the U.S. dairy industry to launch a variety of high-value protein ingredients, including whey protein concentrates (WPC) ranging from 34-90% protein and whey protein isolate (WPI), which is more than 90% protein.
Energy beverages had a rough year in 2012. The trouble started that April, when Illinois Senator Richard Durbin petitioned FDA to "take regulatory action and to address the rising health concerns around energy drinks."
The label "superfruit" has been used to describe any fruit with high nutrient levels. Superfruits come in every color of the rainbow, but those with red, blue or purple hues from the presence of anthocyanins generally boast superior antioxidant power.
The use of flexible packaging continues to grow, thanks to the format's light weight, shelf impact and more. And with that growth come advances that are bringing new benefits to dairy processors.
By putting the right programs and procedures in place, dairy facilities could help prevent cross-contact and contamination that lead to costly recalls.
In 2017, there were more than 400 food recalls in the United States. Undeclared allergens and/or improper labeling led the charge as the primary source. Pathogenic organisms from Listeria Monocytogenes and Salmonella and foreign materials came in second and third, respectively.