Subscribe
SNAP households cut food and beverage spending significantly
The final elimination of extra SNAP benefits nationwide in March reduced food and beverage aid by $23 billion annually.
Read More
Dairy Facts and Stats
Monthly infographics from Dairy Foods.
ARTICLES
Private brand sales reach new record
In unit sales for the six months, store brands were slightly down by 0.5%, while national brands fell 3.4%.
Read More
Circana debuts AlwaysOn Analytics
AlwaysOn Analytics is now available through Circana’s Unify+ software, providing clients with seamless, broadly available access to sophisticated analytics for real-time decision making.
Read More
70% of U.S. adults: The dairy aisle is essential on every grocery trip
Nearly 3 in 5 U.S. consumers (56%) report that products from the dairy aisle take up half or more than half of the space in their refrigerator.
Read More
Circana introduces Passport+
In less than 24 hours, clients can easily and affordably access consumer and market data that is critical to their business success.
Read More
Ready-to-drink coffee and tea sales percolate
Industry segment had a strong year in most every subcategory.
Read More
Milk alternatives see mixed sales results
Oat milk, kefir and RTD coconut milk have strong years ending June 12, 2022
Read More
Dairy ingredients spell success
The global dairy nutritional and nutraceutical ingredients market is poised for growth.
Read More
Value-added dairy products are poised for growth
Dairy products with extra benefits are poised to grow globally
Read More
IMAGE GALLERIES
Ingredients for dairy success
The future looks bright for probiotics, prebiotics and stevia, but a bit darker for sugar.
Strong growth ahead for global dairy products market
$546.8 billion
That’s the number the global market for dairy products is projected to reach by 2022. Growth will be driven by the rising importance of milk products in a balanced diet and nutrition, a growing body of scientific evidence validating the beneficial use of low-fat dairy products in controlling hypertension, and robust ingredient and flavor innovations for dairy products.
Source: Global Industry Analysts Inc., “Dairy Products — Global Strategic Business Report,” 2017.
A shift in dairy food preferences
What a difference a couple of decades can make. U.S. consumers have significantly increased their consumption of yogurt and cheese during the past 20 years while cutting back on milk and ice cream.
To appeal to consumers, be nimble and quick
Today’s shoppers have a long list of ‘wants’ from the foods they buy, according to a PMMI study. Dairy processors with the right products in the right retail channels should succeed.
Sprains and strains take a toll on dairy workers
Dairies are relatively safer than some other food manufacturing plants. Within the dairy industry, ice cream plants pose more dangers.
How processors reduce, reuse, recycle in their dairy plants
After surveying consumers about their attitudes toward living green, Unilever concluded that “sustainability presents a growth opportunity for business.” Here’s how some dairy processors have altered their practices.
The dairy Baedeker: a guide to global consumption
Who drinks the most milk? Who eats the most butter and cheese? These countries lead their regions in annual per-capita consumption (measured in kilograms) of dairy foods and beverages.
What’s in store for dairy this year?
To sell more milk or yogurt, add full-fat varieties. To sell more cheese, start making quark and farmer varieties. And ban the bland. Consumers want savory flavors.
All information is drawn from “What’s in Store 2017” published by the International Dairy-Deli-Bakery Association, Madison, Wis.
Food trends in 2017 are clean and simple
Understanding consumers’ attitudes and values can help a dairy brand develop the right foods and then market them in ways that strike an appropriate chord with shoppers.
Learn how Millennials shop, eat
Young Americans (ages 20 to 29) snack throughout the day, according to a survey by the Private Label Manufacturers Association. They see all food as ‘eating occasions’ and they love to try new foods.