Dairy Foods Magazine

1 week ago | dairyfoods.com | Brian Berk

Symrise on April 10 celebrated World Vanilla Day with a plethora of vanilla taste tests and a keynote speech from author Paula Limena. The event, taking place on New York City’s Park Avenue, is in celebration of the 150th anniversary of the discovery of vanillin in 1874. Last year, the first celebration took place in Germany. The four-hour party continued in the United States this year, with more celebrations planned globally, Allison Scowden, Symrise marketing director.

1 week ago | dairyfoods.com | Barbara Harfmann

It’s all about cooperation, quality and “freshness you can taste” at Westby Cooperative Creamery. Going into its 123rd year, the farmer-owned cooperative in the tiny town of Westby, Wis. (population 2,366) has been utilizing simple ingredients and the freshest milk from 94 local family dairy farms to churn out traditional and organic cottage cheese, bulk yogurt, sour cream, and French onion dips.

2 weeks ago | dairyfoods.com | Brian Berk

Overall, it has been a strong past 52 weeks for cheese, especially when looking at the natural cheese category. There were some pockets of weakness however, mainly the processed cheese and grated cheese subcategories, according to Chicago-based market research firm Circana’s data for the 52 weeks ending Jan. 26.

3 weeks ago | dairyfoods.com | Brian Berk

It is of course anecdotal, but I have noticed a major shift in consumer trends toward dairy products in the last several months. This is definitely something for the dairy industry to capitalize on. Gone are the days when consumers painted dairy products with an “unhealthy” brush, and has been replaced with a growing perception that dairy is a “super food.” Most publicized has been cottage cheese’s great year-over-year sales growth, according to Circana data.

3 weeks ago | dairyfoods.com | Brian Berk

Catherine Bayard, global product manager of Plant Attitude at Givaudan, joins us for Episode 51 of the “Let’s Talk Dairy” podcast. Bayard manages the dairy and cheese alternatives category globally at Switzerland-based Givaudan, helping to create food experiences intended to do good and feel good for body, mind and planet. Bayard has more than 20 years of expertise in senior marketing and category management roles in diverse food and beverage categories.