Natural cheese is the consumer choice, with shreds, cubes and slices the preferred forms. Meanwhile, processed cheese spreads/balls are one beacon of light for that category.
Sales indicate that consumers continue to prefer natural over processed cheese, with slices, shreds and cubes sales getting a boost. In the processed cheese category, cheese spreads/balls was the …
Milk, cheese, yogurt and cottage cheese are healthy alternatives to fried or baked snacks and candies. So these dairy snacks need to be packaged in single-serve or snack-size formats.
Dairy foods and beverages are sold in smaller and more convenient snack-size packaging. You’ll find yogurt on a stick and cheese in single-serve packs. Dairy is …
In an environment where consumers increasingly want transparency in their product labeling and “clean” foods, it can be challenging to discern which demands are passing fads and which are here to stay. In a session Wednesday at the Wisconsin Cheese Industry Conference here, a panel of leading dairy marketers shared insights and strategies to positively …
A study led by researchers at the School of Food and Nutritional Sciences, University College Cork in Ireland, says 3D printing of processed cheese has implications for customized nutrition.
The findings, published in the Journal of Food Engineering, include the discovery that the printed cheese was softer, less sticky and had increased ‘meltability.’
The 3D …
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
Cabot Creamery launched three flavored cheeses — two hand-rubbed varieties and a Hot Buffalo Wing Cheddar. The lactose-free hand-rubbed Tuscan Cheddar features bell pepper, fennel and onion flavors. A 1-ounce serving contains 110 calories, 9 grams of fat and 7 grams of protein. The Everything Bagel Cheddar features onion, garlic and poppy seed flavors. The …
Matching expectation, growth prospects, and sugar reduction are three of the biggest dairy trends to look out for in 2017. Experts are noticing that consumers are getting smarter about the food that they choose to purchase.
The average consumer is powered by the worldwide web; with technology always at hand, their knowledge of …
A couple of decades ago, the trend was to simplify packages to the point of absurdity. Plain cardboard packages the color of paper shopping bags were decorated with a bare minimum of wording: “Cornflakes, weight 17 ounces, contains corn, oil (name of type), etc.,” price stamped on at store level, or identified with a bar …
Procter & Gamble refers to the first three to seven seconds after a shopper sees a product as the “First Moment of Truth” — or the instant a product’s appearance either works its magic, convincing the buyer to add it to their basket, or fails.
Color is a major part of this decision making, and …
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 …