Industry News & Events from HART

Initial research shows the technology can improve shelf life in certain cheeses For about the past 20 years, the food and beverage industry has used high-pressure processing (HPP) to improve the safety of products. Foods such as sliced meats, avocado dips, and certain beverages have especially benefited from this technology. Could the dairy industry also profit? For the most part, the dairy industry is in the early stages of experimenting with high-pressure technology such as HPP. Preliminary results indicate that HPP could provide benefits that include extending the shelf life of dairy products, using fewer preservatives or antimicrobial agents (clean label), and accelerating cheese ripening. As the name implies, HPP systems apply and then release high amounts of hydrostatic pressure by the compression of a fluid medium, typically water. HPP systems generally utilize a conveyor belt that automatically feeds packaged products into a vessel where pressure is applied anywhere from 300-600 megapascal for three minutes (but up to 20 minutes) in a continuous or pulsed stage. Since the risk of contamination typically occurs due to […]

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Processed cheese sales have been declining at retail for years as health-conscious grocery shoppers perceive that “processed” means unnatural and thus unhealthy. The category shrank 3.7% in dollar sales to $2.8 billion and 4.1% in unit sales to 737.8 million, according to according to data from Chicago-based market research firm IRI for the 52 weeks ending Jan. 27, 2019. But it isn’t all good news for natural cheese, either. The category grew only 1.1% in dollar sales (to $13.0 billion) and 2.5% in unit sales (to 3.9 billion). According to “Cheese US, September 2018,” a report from global market research firm Mintel, sales in the cheese category have barely grown since 2015, “demonstrating a large but relatively stagnant category in need of expanding its usage.” Slight growth in slices, shreds The natural cheese slices category experienced decent growth: 3.0% in dollar sales to $2.3 billion and 4.1% in unit sales to 724.7 million. Leading the pack in growth among the top 10 brands was Cabot (Cabot Creamery), which grew 57.3% in dollar sales and 69.7% […]

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It is an interesting and challenging time for the dairy industry. While we are seeing an increase in the consumption of products like specialty cheese, we are also seeing a decrease in fluid milk consumption. Consumers’ tastes and expectations are changing. New plant-based formulated food products are coming on the market, many of which are marketed as alternatives to dairy products. The move toward plant-based products is being partly driven by guidance from some groups/organizations that appear to be against the consumption of animal products. Unfortunately, these recommendations are based on biases rather than solid nutritional science. To further complicate matters, many of the organizations touting plant-based food products are making inaccurate claims that their products are more sustainable or environmentally friendly. The reality is that compared to the 1940’s, the modern U.S. dairy farmer uses only about 20% of the animals, 35% of the water, and only 10% of the land in order to produce a similar amount of milk. The dairy industry is becoming more efficient each year as farmers need fewer cows […]

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The dairy community is very proud of the important nutrients like protein, calcium, and vitamins that are delivered in cheese, milk, and yogurt. These nutrients positively impact health but a growing body of scientific evidence shows the combination of nutrients and components in foods as a whole may have a more compelling impact on health than the individual parts, which poses an opportunity for the cheese industry. For decades, dietary recommendations have focused on limiting high-fat intake because it leads to obesity, heart disease, diabetes and various other chronic diseases. As a result, many Americans adopted low-fat dietary patterns, but chronic disease rates are still high. The Centers for Disease Control and Prevention reports that six in 10 adults have at least one chronic disease, and many chronic diseases can be caused by poor nutrition. Dairy foods positively impact health It’s no secret that dairy foods, such as cheese, contain saturated fat, but the tides are turning on how fat, and specifically dairy fat, is viewed. Medical and nutrition experts are beginning to understand that […]

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As consumers around the world look for ways to increase their protein intake throughout the day, multinational food and beverage companies are looking to diversify sourcing. Selecting a single protein source has its advantages. Many types of meat, dairy, egg, plant, and single-cell proteins are marketed for use, and with so many choices, food formulators need to be well informed to deliver what consumers want. U.S. dairy proteins uniquely address formulator needs to meet consumer demands for sustainably produced, nutritious, functional, versatile, and securely sourced ingredients. They also work well with vegetarian and flexitarian food preferences. Simple formula While all animal-based and most plant-based foods contain some amount of protein, not all proteins are created equal.  Proteins differ in their quality based on amino acid content, digestibility, and bioavailability. Dairy proteins are considered high-quality complete proteins since they contain nutritionally significant quantities of all the essential amino acids (EAAs). Except for soy protein, plant proteins are typically considered lower quality and incomplete due to deficiencies in EAA quantities that are required by the body. While […]

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Dairy processors may look to botanicals to meet consumer demand for cleaner labels, added functionality, and health benefits. Consumers continue to demand more clean-label options when they shop. Since dairy has many options, it provides a great opportunity for brands and manufacturers to address these desires. Botanical ingredients offer numerous opportunities for formulators looking to add excitement to dairy-based products while keeping a clean label. With growth in non-dairy options such as cheese and yogurt alternatives, plant-based ingredients also offer function, nutrition, and consumer appeal. When looking at a trend such as clean label, the dairy industry might seem like a disadvantage at first glance. Dairy products actually offer a great platform since they are viewed by consumers as inherently natural. Can Also Add Marketing Appeal Adding unique plant-based ingredients to dairy products can help vault new product launches to the front of consumers’ minds the next time they are shopping. Botanicals can also add marketing appeal by capitalizing on the so-called “healthy halo” effect where added ingredients, such as green tea, can help sway […]

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Although it’s scary to think about, the decline in dairy farms is a sad reality. In 2003, there were just over 70,000 licensed dairy farms in the country. In 2018, that number fell below 40,000 for the first time in history, which represents a loss of 30,000 farms in just 15 years. Over the last decade, the U.S. has lost nearly 1,900 farms on average every year. The smallest loss was in 2015, which followed record high milk prices in 2014, when only 1,275 farms left in the business. The largest loss happened in 2013 when just over 2,300 dairy farms closed. Farmers faced ongoing challenges in 2018, and if that trend continues, there will be approximately 20,000 dairy farms remaining in the U.S. by 2030. This affects the entire dairy industry and how it will proceed. Despite the decline in the number of farms, milk production continues to steadily increase 1-2% per year. This increase is attributable to more productive cows due to advancements in genetics, feeding, health, and other factors impacting cow comfort. […]

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