Our June Processor Profile/Inside the Plant article features Minerva Dairy, Ohio's oldest family-owned cheese and butter dairy founded in 1894. The Outlook Report on Cheese showcases the universal appeal of cheese, with Cheddar and mozzarella the top two flavors. The Ingredient Technologies article showcases the evolution of Cultures & Enzymes and the ways these pivotal ingredients are improving dairy's taste and texture. Dairy plants are saving energy and reusing wastewater, our Processing Technologies article reports. Our Market Trends on Juice demonstrates a 59% jump in dollar sales for Juice and Juice Smoothies. Our Showcases highlight innovations in Sweeteners and Automation and Robotics, while columnists provide insights on wellness trends, dairy allergens, and more.
Sliced or shredded. Natural or chunk. American or Swiss. Regardless of how one slices it, nutritious, delicious cheese is a crowd-pleaser that is finding favor with consumers of all ages in countries worldwide.
In the juice category, a majority of subcategories experienced a drop in unit sales, consistent with many other dairy categories, according to data from Chicago-based research firm Circana (formerly IRI and NPD) for the 52 weeks ending March 26.
Milk has a proven legacy of providing health and wellness benefits through its 13 essential nutrients that solidifies its place in the Dietary Guidelines for Americans and has earned endorsements from leading health organizations.
Anyone thinking butter is just another dairy product should look no further than South Korean boy band BTS, which just two years ago released a song simply titled “Butter,” which includes the lyrics, “Smooth like butter, pull you in like no other.”
In rural Ohio, equidistant from Cleveland and Pittsburgh, lies America’s oldest family-owned butter and cheese creamery. A fifth generation operates 129-year-old Minerva Dairy today, with a sixth generation on the way.
Prior to joining Dairy Foods one year ago, I served as editor-in-chief of a music instrument magazine. The industry had been steadily strumming along, pun intended, for years, until a June 22, 2017 Washington Post article, titled: “Why my guitar gently weeps. The slow, secret death of the six-string electric. And why you should care.”
Clean-label cultures and enzymes are crucial to the production of fermented dairy products from sour cream to Parmesan cheese. In producing cheese, cultures acidify the milk and bring about flavor, while enzymes create the solid curd that is then formed into cheese.