The Innovation Center for US Dairy (IC) has announced its plans to implement a 2017 schedule of food safety training for the US dairy industry, which will include educational tools and hands-on training of FSMA-compliant controls.
The schedule will include six two-day workshops in various US states including California, Oregon, Wisconsin. New York, Texas, and …
Sales look good for slices, shreds and sticks in the natural cheese category, while processed cheese holds onto hope with its spreadable cheeses.
Consumers love their cheese and are eating more of it, but prefer all-natural varieties. And convenience and portion control are driving innovation. Sales numbers are up almost across the board in the
Companies need to be focused on the sustainability of their packaging. A lot of waste comes from disposing packaging, most of which is sent to landfills. This is the reason why sustainable packaging has gained tremendous popularity. Companies are looking into different ways of incorporating different sustainable materials and construction methods in their packaging in …
What are the hot new flavors? Is toast on its way out? Will anything ever really be the new kale? As the Wisconsin Milk Marketing Board (WMMB) examines the top food trends for the coming year, one thing’s for sure: Americans really love cheese. In fact, according to the USDA, the average American consumed 35 …
America’s food demographics, like its melting pot, continue to change. Our lifestyles, culture and eating habits are increasingly more multicultural and diverse. We uncover new demographic data on some of the changes in taking place in the U.S. with regard to food.
The same demographic changes that are repainting the American portrait are having a …
In May 2016, the FDA released its final rules for the updated food & beverage labels. These changes are revisions to the Nutritional Labeling and Education Act (NLEA) of 1990. Most producers will be required to adhere to the new rules within two years (2018), though producers that earn less than $10 million per year …
A growing demand for dairy worldwide as well as changing policies of the United States and its trading partners have supported rapid growth in U.S. dairy exports since the early 2000s, according to a recently-published report from USDA’s Economic Research Service.
The report, “Growth of U.S. Dairy Exports,” notes that growth …
Connecting cheese to the snacking trend could mean market success, according to New Nutrition Business.
Reinventing cheese is positioned at the biggest growth opportunity. Non-dairy products are also showing new opportunities as well as threats. Regional differences may also be emerging.
See the full article here: http://www.dairyreporter.com/Sectors/Cheese/Cheese-snacks-are-number-one-dairy-growth-opportunity…
Brand loyalty is a key part of business in America. Consumers who are brand-conscious are much more likely to favor one brand over another every time they shop, based on past experience, perceptions of performance and quality, taste, trust and more, and may even pay more for a product hat has what they consider to …
Some people simply hate cheese, although exactly why has been a mystery. Researchers have been conducting studies recently, and they think they know why.
In the full article on dairyreporter.com, researchers talk about conducting studies to see if genetic origin relates to having an aversion to cheese. The article