In this issue, learn why cultured dairy is the “cream of the crop,” with spoonable and drinkable dairy yogurt, cream cheese, and sour cream registering strong, double-digit growth.
We also report on milk and the nearly $7B lactose-free dairy market, and find out which cheese brands are driving growth in the cheese market. Additionally, we look at Cybersecurity Software and how dairy processing equipment is streamlining operations. Our Ingredient Showcase explores natural colors, while Fillers and Cappers are featured in our Equipment Showcase.
Like several other segments of dairy, most natural and processed cheese categories enjoyed strong dollar sales during a recent 52-week period, but suffered unit sales declines, according to information provided by Chicago-based Circana.
Packaging is essential to maintaining and protecting the quality of the cheese product as well as attracting the eye of consumers. The Center for Dairy Research is investigating methods to produce bioplastics from dairy waste and looking into producing pure lactic acid, a renewable and biodegradable bioplastic, from the biofermentation of cheese whey.
The IDFA Ice Cream Technology and Yogurt and Cultured Conference is set to take place April 18 and 19 at the Austin Marriott Downtown in Austin, Texas. The ice cream and cultured events take place concurrently during this time.
U.S. dairy exports set new volume and value records again in 2022. This feat was accomplished despite high inflation and a host of other challenges to international trade, according to the U.S. Dairy Export Council (USDEC), Arlington, Va.
Four-day event will feature keynote presentation, town hall, plus much more.
April 5, 2023
The Food Safety Summit, the annual tradeshow for food safety professionals, will celebrate 25 years when it returns to the Donald E. Stephens Convention Center in Rosemont, Ill., from May 8 to 11. The conference program, developed by an Educational Advisory Board (EAB), will feature sessions led by industry thought leaders.
In ancient times, humans became lactose intolerant, or unable to fully digest the sugar (lactose) in milk, after childhood. Not surprisingly milk is a top growth driver in the lactose-free dairy market, while functional ingredients like proteins and fiber add value and better nutritional support.
The need for sophisticated cybersecurity is becoming an increasingly crucial necessity for dairy processors, particularly since they face the extra challenge of operating in a “living supply chain,” in which attacks to any part of the chain can lead to a food safety crisis, food shortage, animal welfare concerns, and reputational risk.
Like a balloon ascending to the sky, most segments of the cultured dairy category — refrigerated yogurt and yogurt drinks, cottage cheese, cream cheese, sour cream, dairy dips, and whipped toppings — are going “up, up and away.”