2017 Charity Golf Outing
On July 19th, 2017, HART participated as a sponsor in – the Volunteer Center’s 22nd Annual Golf Classic in Green Bay, WI.
About The Volunteer Center Golf Classic
At the Volunteer Center Golf Classic, the funds that were raised support the Volunteer Center’s mission of creating a stronger community by engaging volunteers to support non-profit …
10 New Dairy Products for Snacking & Convenience
The snacking and convenience trend is dominating the food industry. Consumers are snacking more and want high-quality protein and options for on-the-go. Dairy processors and food manufacturers are answering the call with a variety of innovations in packaging, flavors and concepts.
We’ve gathered some our favorite new dairy products from the cheese, cultured dairy…
Can We Learn to Love Cheese? It Depends on the Variety
Gorgonzola and Parmigiano-Reggiano won’t taste better no matter how many times you try them, according to a Korean study.
However, acceptance levels for Brie, Emmental, Gouda, and sharp Cheddar increase significantly the more often they are consumed. In research published in Food Research International, scientists at Ewha Womans University set out to assess if repeated …
Customers Seek Organic Dairy Products
Growing consumer demand for natural and clean-label products has sparked a movement in the food industry. Specialty and organic retailers are on the rise and mainstream retailers are putting more natural and organic products on the shelf.
Over eight in ten (82%) of U.S. adult consumers buy organic products at least occasionally (based on January-March …
Shelf Life & Shelf Impact Drive Dairy Packaging
Maximizing product protection, freshness, convenience, and shelf appeal govern packaging decisions about dairy foods. These goals are driving interest in aseptic filling, in-mold labeling, single-serving sizes, and functional features.
Sustainability hasn’t been forgotten, either. Suppliers continue to lightweight structures and replace nonrenewable materials with renewable ones. The dairy industry also is addressing concerns about food …
Dairy Sees Rise of Plant-Based Milk as a Threat
How Do You See Plant-Based Milk?
Various dairy industry leaders gathered at the ADPI/ABI Annual Conference in Chicago last week to discuss the outlook for and challenges to the US dairy industry, including the rising presence of plant-based dairy alternatives.
Innovation in Cultured Dairy Products is Important
There has been no truly ‘breakthrough’ innovation in sour cream or cream cheese like we saw with Greek yogurt. But keep trying. Stay committed to the value of the innovation process.
Over the years, I have written about the need, value, opportunities and approaches for innovation in the fermented dairy foods category.
In September 2010, …
Functional Dairy: Formulating Energy into Dairy Foods
Many energy drinks are burdened with ingredients consumers don’t recognize or can’t pronounce but they understand ‘dairy.’ The road to developing dairy-based energy beverages may one day lead to ‘energy cheese’ snacks.
Euromonitor data confirm what many of us already knew: Energy beverages are going gangbusters. Sales topped $11.1 billion and two billion liters in …