| November 16, 2012 | News for professionals in the dairy foods industry |
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| Industry News |  |  |
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- U.S. dairy export potential is strong, Darigold exec says
The U.S. dairy industry can continue to grow, but it must create affordable products for export in order to take advantage of emerging markets in Asia, Africa and the Middle East, says Dermot Carey, vice president of Darigold's ingredients division. Carey was among experts speaking this week at the Washington State Dairy Products Commission. Other speakers emphasized the industry's progress toward shrinking its carbon footprint while boosting output. Capital Press Agriculture (Salem, Ore.)
(11/15)      
| The Market | | |
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- Frozen yogurt operations add winter menu items
To keep business flowing during winter months, frozen yogurt chains are finding a variety of ways to bring customers in from the cold. Forever Yogurt is offering latte with toppings, while Ritter’s Frozen Custard and Orange Leaf Yogurt have launched winter and holiday-themed flavors to their products. Nation's Restaurant News (free registration)
(11/15)
| Health & Nutrition | | |
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- Chocolate milk stirs support
Several school districts have banned the sale of chocolate milk because of its sugar and calories, but supporters say the flavored milk provides important nutrients for minimal additional calories. Supporters include the American Academy of Pediatrics and professional athletes, who tout chocolate milk as a recovery beverage in "Got Milk?" ads. Progressive Grocer
(11/14)
| Trends | | |
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- Supply chain holds sway in dairy packaging, expert says
Too often, consumer needs are overlooked when it comes to the design of dairy packaging, writes Ashwin Moorthy, head of engineering and innovation at Nampak Plastics. "[T]he supply chain has had the upper hand, and user-friendly packaging has lost out as a result," Moorthy writes, citing packaging for cream as an example of this trend. FoodBev.com
(11/15)
- Chefs compete in Challenge Butter event
Three chefs are competing for a top prize of $5,000 donated to a charity of their choice in the Recipe for Caring Holiday Celebrity Chef Challenge, hosted by Challenge Butter. The chefs are Gale Gand, executive pastry chef and partner in the TRU restaurant in Chicago; food writer Jon Ashton; and Avery Pursell, owner and executive chef of All Diced Up. Progressive Grocer
(11/14)
| Government | | |
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- Opinion: Dairy stabilization program would hurt consumers
The Dairy Market Stabilization Program being considered in Congress would make it more difficult for consumers to access affordable dairy products, according to Tom Schatz of the Council for Citizens Against Government Waste and Pete Sepp of the National Taxpayers Union. "Higher dairy prices will put increased pressure on federal nutrition programs such as food stamps (already at record-high participation levels) and federally subsidized school meals programs, which in 2011 cost taxpayers $13.2 billion,” they write. Politico (Washington, D.C.)
(11/15)
| IDFA News | | |
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Still time to register for 2012 Dairy Industry Orientation Webinar
If you're new to the dairy industry or want a deeper understanding of industry dynamics, don't miss IDFA's three-part webinar series on Dairy Industry Orientation, Nov. 29, Dec. 4 and Dec. 6, 1-3 p.m. (EST). The webinar will be presented by Bob Yonkers, IDFA vice president and chief economist. Register today.
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Dairy Forum to focus on unlocking dairy’s potential
Scheduled for Jan. 27-30 in Orlando, Fla., the 2013 Dairy Forum will examine the keys the industry will need to unlock dairy's potential for future growth. Highlights include sessions on increasing globalization, conversations with industry leaders about what it takes to stay competitive and a look at the potential impact of the recent general election on U.S. dairy policy. Have you registered yet?
| World Markets | | |
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- Companies collaborate on EU labeling
A dozen companies, including Kellogg, Nestle, Danone Group, Coca-Cola and Unilever, agreed to create a voluntary label system in the EU with calorie information on the front of packaging. The change is expected to be in place by the end of 2014. Food Business Review
(11/16)
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