CHICAGO (IFT) — In the September 2012 issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan’s article discusses the latest trends in the dairy case. Here are 10 interesting statistics regarding consumption of new and innovative dairy products in the U.S.
1. Greek-style yogurt now accounts for one-third of the market (Symphony IRI)
2. Greek yogurt dips were the fastest-growing item after hummus in the $1.3 billion dip category in 2011 (Nielsen)
3. Natural string cheese was the fourth-biggest gainer in volume growth in the healthy snack category in 2011 (IRI)
4. In the gourmet food category, gourmet cheese remains the largest specialty item (National Association of Specialty Food Trade)
5. New creative cheese products like cheese curd bars, portable soft dessert cheeses and alcohol-flavored cheeses are new concepts (Innova Marketing Insights)
6. Parfaits and yogurt were the fastest growing breakfast menu items in restaurants in 2011 (Datassential)
7. The per capita cheese consumption will rise from 33.3 pounds/person in 2010 to 34.9 pounds/person in 2020 (USDA Food and Agricultural Policy Research Institute)
8. Half of consumers (47 percent) ordered a smoothie from a restaurant in the past three
9. Sales of milk and other dairy drinks fortified with probiotic fiber increased 112 percent globally between 2010 and 2011 (Innova Market Insights)
10. Over half (54 percent) of consumers are making a strong effort to consume more calcium (2011 Gallup Study on Nutrient Knowledge & Consumption)
Click here to read the full article titled “Dairy Innovation—The Cold Case Is Getting Hot”
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For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org.
