Protein continues to play a major role in the development of dairy and yogurt products, with 8 percent of global dairy launches and 12 percent of yogurt launches making “high in protein” or “source of protein” claims in the 12 months ending June 2015, according to Innova Market Insights. This was well above the 4[…]
Consumers are eating more natural, unprocessed fats, according to a study by Credit Suisse. The change in eating habits was attributed to recent medical research, which has downplayed the connection between unprocessed fats and health issues. Butter consumption is growing globally at a rate of 2 percent to 4 percent annually, and U.S. whole milk sales[…]
WASHINGTON, Sep 17, 2015 –Today, the U.S. Department of Agriculture’s National Agricultural Statistics Service (NASS) released the results of the 2014 Organic Survey, which show that 14,093 certified and exempt organic farms in the United States sold a total of $5.5 billion in organic products in 2014, up 72 percent since 2008. The top 10[…]
In the United States alone, eaters purchased US$35.9 billion of organic food in 2014, representing 4 percent of total food sales in the U.S., according to the Organic Trade Association (OTA). And the U.S. Department of Agriculture (USDA) reports that more than 3,000 farms across the nation are transitioning to organic production models.
While Greek Yogurt remains the darling of the yogurt segment, Greek has run into a slowdown, having gone from 114% growth in 2011 to only 15% growth last year. Still, even with that leveling off, Greek sales have soared about 500% since 2010, when Chobani debuted, while traditional yogurt sales fell about 22% in that time,[…]
The public school district in Marin County, near San Francisco, is now the first in the U.S. to serve all-organic, non-GMO meals. Awesome!