Organic milk sales on a tear

U.S. organic milk product volumes continue to increase in 2016 with sales for the first six months at nearly 1.1 billion pounds, up 5.6 percent, driven by sales volumes of organic whole milk, which are up 16.3 percent this year. After last year’s milk sales decline – the first since 2009 – the upturn in[…]

The Rise of Drinkable Yogurt

The growth in yogurt drinks is about consumers’ demand for convenience. Fast-paced, on-the-go lifestyles are increasingly common in the U.S., and consumers have expressed interest in liquid meal replacements, particularly for morning eating occasions. Yogurt drinks positioned in this category could be a boon for manufacturers trying to capitalize on these trends.   read more –

U.S. organic milk sales hit all-time high

Over a billion pounds of U.S. organic milk products were sold during the first five months of 2016, a 5.4 percent increase from last year, and the highest sales volume ever recorded by the U.S. Department of Agriculture (USDA). The agency, which began tracking organic milk sales with its biweekly organic dairy report in 2010,[…]

Organic Farm sued by US

The United States of America v. Miller’s Organic Farm and Amos Miller On June 28 an American court will once again address the question of whether there is a legal distinction between the public and private distribution of food. To this point no judge in this country has held that there is a distinction. The[…]

Latest USDA Milk Production

Lots of milk – need more organic May Milk Production up 1.2 Percent Milk production in the 23 major States during May totaled 17.5 billion pounds, up 1.2 percent from May 2015. April revised production, at 16.8 billion pounds, was up 1.1 percent from April 2015. The April revision represented a decrease of 13 million[…]

Farming & Foodservice

Family farms are disappearing, even as restaurants look to source better ingredients. Can agriculture and foodservice help save each other? In the last five years, food-sourcing issues like traceability, sustainability, and quality have moved from the periphery of foodservice operations to the white-hot center. Fast-food titans like McDonald’s have pledged to source better ingredients, while[…]