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 …
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 …
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 …
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.
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, …
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 …
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 …