Dairy producers including Franklin Foods West are joining companies including Abbott Nutrition and expanding into Arizona as products such as Franklin's Greek cream cheese gain in popularity. Arizona has more than 175,000 cows and ranks 15th in the U.S. for dairy production, according to dairy-science expert Robert Collier.
According to the U.S. Department of Agriculture, consumption of cheese per capita almost tripled in the last 30 years and is expected to grow by 2013, with about 60% of that gain coming through foodservice. There are specific categories the dairy industry uses to describe cheeses for foodservice orders, including semi-soft, pasta filata, soft-ripened and blue-veined.
With consumers increasingly turning to food to help manage their health, retailers are finding little price resistance to more expensive organic foods. In order to grow their revenue and compete with lifestyle stores, mainstream retailers need to expand their organic options, say industry experts.
Brigham's has formed a partnership with Durkee-Mower,the company that makes Marshmallow Fluff, to create a new flavor of ice cream. The flavor, dubbed Fluffernutter, is vanilla ice cream made with peanut butter and Marshmallow Fluff.