Cheese & Dairy Products
- October 23, 2013
The publication of the USDA’s “Why Are Americans Consuming Less Fluid Milk? A Look at Generational Differences in Intake Frequency” this May has lead to frank discussion in the dairy industry. Citing a ‘“slow continuous shift downward’ in milk drinking since the 1940s,” the report analyzes the causes and potential effects of this downward trend. The trend has been especially felt significantly in the last several decades: “Since 1970 alone, per capita fluid milk consumption has fallen from 0.96 cup-equivalents to about 0.61 cup-equivalents per day”.
So, what is going on here? The authors point to several issues that have energized this trend including the following: frequency of consumption, a diversified marketplace, and generational differences. In regards to frequency, Americans “have become less apt to drink fluid milk at mealtimes, especially with midday and nighttime meals, reducing the total number of consumption occasions.” Part of the reason the frequency has decreased is due to an expanding array of beverage options that are out there for the average consumer.
Milk has been displaced by the consumption of energy drinks, sodas, juices, tea, coffee, etc. The current market offers a wide selection of beverages, choices, and purported claims. For younger consumers this variety and choice is something they have always known, unlike older consumers who remember fewer choices and a lack of access to Taurine-infused energy drinks, iced teas, iced coffee drinks, chocolate soy milk, etc.
- October 09, 2013
Compared to a few years ago, food safety fears in China have surged among consumers. The 2008 melamine/infant formula scare that killed several and sickened approximately 300,000 has been a cornerstone for this growing concern. Chinese parents have taken to other methods to procure formula for their children since, including the following: importing of brands from outside of the country, smuggling, obtaining via the mail, and even as featured in the New York Times, instructing friends, family, and others to bring home formula back from their international vacations.
As one Chinese mother said
- July 17, 2013
Kefir? If you are not familiar with the term, you might be soon. At an increasing number of retail outlets one can find this cultured product that is smooth, creamy, and able
- May 22, 2013
There is no such thing as a “good” bag or “bad” bag. In cheese packaging, what matters is whether the bag works for your particular application.
- Prior to using a particular cheese bag on a regular basis, you should “qualify” the bag for your process. That means running a small number of bags on machinery under standard conditions. Ideally, technical experts from your bag vendor should be present during the trial run.
- Examine the package for an adequate, leak-proof seal. Put it through your standard storage and distribution process. Only then can you be confident that this particular bag works with your manufacturing process.
- If anything in your process changes, you should re-qualify your packaging material. In order to keep your cost as low as possible, packaging materials are usually designed with a very small margin of error. Even something as simple as a new sealing bar can be reason
- May 08, 2013
If you have seen "Goodlatte" in the news lately, it might not be in reference to Starbucks. Instead, Reps. Bob Goodlatte, R-Va and David Scott, D-Ga are in the news due to their proposed "Dairy Freedom Act." In response to the Dairy Security Act, the proposed Act, according to the Capital Press, offers margin insurance for "producers to reduce catastrophic losses. But it does so without a milk supply-management element." Numerous manufacturers and retailers have signed on in support of the proposed Act, including the National Grocers Association, the Wisconsin Cheese Makers Association, in addition to many more.
Despite these endorsements, the Act has also drawn some criticism. A piece on the PR Newswire explains: "Opponents of supply management believe it would increase domestic prices
- February 14, 2013
It’s the beginning of a new year, and most Americans welcomed 2013 with resolutions, contemplations and a glass of bubbly. The food processing industry, however, has its own way of welcoming a new year---with an abundance of research-driven food trend predictions. Forecasting what will be in our refrigerators and on our plates is crucial to our customers’ success. But it’s also critical to our success as a distributor to those food processors. Anticipating customer needs and understanding the end consumer makes us a more responsive, solution-oriented channel-partner---thereby cementing our value as an integral part of the supply chain. Interpreting these trends also helps our company to grow by discerning which customers and industry segments may be poised for growth.
Trade organizations, specialty publications, news outlets, consultants and even the United Nations (it’s the year of quinoa---haven’t you heard?!?) have taken stabs at predicting what
- January 09, 2013
In the food industry and in food safety, accuracy is key. To be able to sample, test, and conduct other lab-related operations on-site or via a third-party lab, is no longer
