Dairy Facts and Stats
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Generation Z has the potential to take demand for "real" unadulterated food to new heights, according to "Make it happen for Gen Z," a 2018 report from the NPD Group, Port Washington, N.Y.

Consumption of real dairy remains strong

But almost half of U.S. consumers enjoy both dairy products and dairy alternatives

May 17, 2018

Dairy alternatives have exploded in popularity in the past few years. Despite their rising status, the global consumption of real dairy products remains strong, according to new research from Minneapolis-based Cargill.

Facts & Stats: Here’s to your health

April 13, 2018

Rising consumer demand is driving growth in health-minded food and beverages, ingredients.

Keep yogurt in growth mode

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.

Mind the dairy and beverage package

Convenience-minded formats, sustainability claims pick up steam.

February 15, 2018

The power of sustainability-related messaging

Scrutinizing the dairy label

Many U.S. consumers rely on the food product label as a health and wellness information source.

January 16, 2018

Many U.S. consumers rely on the food product label as a health and wellness information source.

More Articles Tagged with 'Dairy Facts and Stats'

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Production, prices rise for organic dairy foods

Through the first half of this year, production of whole and 2% milk shows double-digit growth. Prices for cheese blocks, butter and sour cream are greater this year than last.

Beyond the sales of the Dairy 100

While researching the top dairy companies in North America (page 49), we came across some interesting facts and figures about these leading organizations.

4 ways to think about dairy foods for National Dairy Month

The National Dairy Council designates June as Dairy Month. We look at some ways in which consumers can meet the recommended three servings a day.

Fluid milk comes in various forms

Dairy processors create value-added milks by removing lactose or adding omega 3s, by adding flavors and by culturing it for buttermilk.

The Empire State is the Cultured Dairy State

When it comes to cultured dairy products, New York dairy processors manufacture more cottage cheese and sour cream than any other state in the union.

Ice cream production and consumption decline

In 2005, per capita consumption of ice cream, sherbet and frozen yogurt was 25.2 pounds per person. In 2014, Americans ate just 22.8 pounds per person. Ice cream production trends are similar: a decrease of 87.8 million gallons from 2005 to 2014.

5 facts about milk

Consumers are turning away from fat-free milk to versions with higher fat content. Still, Americans are drinking less than they ever have. The cost of putting milk in bottles has dropped, but equipment prices are rising.

A quick look at the producing side of dairy

More than 9 million dairy cows produce milk for the dairy processing industry. The average cow produces 22,000 pounds per year, with an average fat content of 3.77%.

When dairy plants are busy

There is a seasonality to the production of dairy foods and beverages. Ice cream makers are busy in the summer and butter churners get to it in the spring. These tables show production (in pounds or gallons) for the latest 12 months.

Mozzarella is America's cheese

Of the 33+ pounds of cheese we eat in a year, 10.8 pounds are Mozzarella and 9.6 pounds are Cheddar.