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More than three dozen dairy businesses located across the upper and lower Midwest are receiving Dairy Business Builder grants totaling $3.2 million in allocated funding. The grant program is administered by the Dairy Business Innovation Alliance (DBIA), a partnership between the Wisconsin Cheese Makers Association (WCMA) and the Center for Dairy Research (CDR) at the University of Wisconsin-Madison. The grant program aims to encourage small- to medium-sized dairy farmers, entrepreneurs and processors in its 11-state service region to pursue innovative projects such as value-added product creation and marketing.
Lisa Jackson, Director of Marketing at FlavorSum, joins Dairy Foods for Episode 41 of the “Let’s Talk Dairy” podcast to discusses the wide range of ingredients and flavors creating “buzz” on social media and beyond. Tune in as Jackson discusses innovation in ingredient trends, the renaissance of sweet cultured dairy, the role of functionality within dairy foods and beverages, what flavor trends are “scooping up” growth in ice cream and much more.
Nearly two in three U.S. adults (65%) say they often purchase unplanned items in the dairy aisle, according to a recent survey by the National Frozen and Refrigerated Foods Association (NFRA). This tendency is even higher among Gen Z and millennials (74% each). Survey results show that eggs (74%), yogurt (67%) and cheese (63%) are top choices for health-conscious consumers due to their macronutrient and protein content. Eighty-one percent agree that dairy products like yogurt or cottage cheese provide an easy high-protein breakfast.
