The best way to succeed in any industry is to fully understand your product. Cheese is no different. In comparison to other segments of the food industry, cheese is a difficult product to produce, combining highly evolved science, including microbiology, chemistry, enzymology and biochemistry, with skilled “art”. To be successful, the microbiology aspect includes having …
Consumer preferences continue to grow for natural, authentic cheeses and continued demand for convenience are reshaping the cheese industry. In recent years, marketer positioning of cheese as a natural and protein-packed alternative to processed snacks in the shelf-stable aisles has made cheese a growing contender for the snacking dollar. Brands have been capitalizing on this …
Marketers are aggressively trying to spur and meet demand for what many consumers look for in cheese: dairy goodness, indulgence, and new flavor experiences. Flavors continue to be bolder, more diverse (both sweet and savory), and more artisanal. The range of specialty products keeps expanding, and consumers seek out authenticity as a sign of higher …
Imagine cheese carefully handcrafted by someone trained in a top artisanal cheesemaking course in Wisconsin. The individual is so passionate about cheeses that each vat of curd is stirred by hand, and the product is closely monitored throughout the entire cheesemaking process.
Their mission is to preserve the working landscape of their small hometown through …
FDA commissioner Scott Gottlieb says the FDA is “actively” exploring whether consumers are being misled by the use of terms such as “milk” or “yogurt” to describe plant-based nondairy products. But reports from April 23 point out the FDA’s silence on this issue in recent years may make it trickier to take action without new …
For many of us, milk and dairy foods were the cornerstone of healthy eating while growing up. When I was a child, a glass of cold milk was a staple around my family dinner table, and I passed along the tradition to my own children. But a significant number of kids and families don’t have …
Dairy processors could look to new technologies to address water sustainability challenges.
A 2015 report from the World Economic Forum said that water shortages will be the Earth’s biggest threat in the next decade. Meanwhile, data from UN-Water show that by 2025, 1.8 billion people will be experiencing water scarcity, while two-thirds of the world’s …
As an abundance of dairy product and milk production continues to hamper price recovery for dairy farmers, industry leaders and scientists are focused on emerging competition and misinformation that can undermine vital growth in dairy sales.
It’s all about winning the minds and hearts of millennials.
“Food choice is being represented as the number-one factor …
Consumption of Real Dairy Remains Strong, But Almost Half of U.S. Consumers Enjoy Both Dairy Products and Dairy Alternatives
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.
Cargill’s research was based on …
When it comes to innovation, the dairy foods industry continues to flourish. From new flavored cheeses to unique dairy ingredients, the benefits of dairy are now available in a plethora of delicious products. In particular, the past 30 years has seen tremendous innovation in dairy ingredients, a trend that was a theme at the 2017 …