Consumer regard for yogurt has ebbed and flowed over the past few decades, but yogurt’s healthy attributes and a wider recognition of the benefits of probiotics finally cemented the segment as a sales powerhouse. According to Citigroup Global Markets, total yogurt sales in 2010 amounted to $4.1 billion.
Politics, sports teams and religious preferences are all topics ripe for heated conversation among Americans, but another debate can also divide families and friends--which ice cream flavor is the best.
August is National Ice Cream Month in the U.S., but some of the biggest moves in the segment have not come from ice cream at all. Gelato has emerged on American menus and even in American homes.
Many children who have received positive food allergy tests are unable to consume milk. However, the beverage plays an important role in a child's growth and development.
The dairy category saw growth in low-/no-fat claims, and allergen concerns, pre-/probiotics and vitamin/mineral fortification proved key to new launches.
Flavors differentiate products and provide a sensory experience that makes customers want to come back for more. Prepared Foods' R&D Application Seminars provide practical advice on how to accomplish this.