U.S. dairy farmers say offering consumers a diverse range of delicious options is key to boosting sales. They say the process begins by getting creative with cheese production.
According to Marshall Reece with Associated Milk Producers Inc., “What we are starting to see is that customers and consumers are back to wanting to try new things, and that has led us into developing new inclusion cheese varieties and new inclusion cheese flavors. So, trying to capitalize on where consumers wanting to try new things, we are trying to provide that for them with some new cheese flavors and varieties. We have the ability to include various things into cheese, so whether that be peppers, chipotles, smokey cheddars, Carolina Reaper. It’s almost like the hotter, the better.”
The cooperative explains that there’s a process for selecting new flavors to introduce, which involves staying up-to-date with the latest food trends.
“We certainly try to follow the trends that are being published in numerous food magazines, restaurant magazines, etc, as to what menu items are hot. So, we’ll take those as ideas, and then even just talking to our customers and talking to consumers, what are they interested in. One of the growing popular trends is you now see hot honey on pizzas. You now see hot honey on chicken sandwiches, so we’re experimenting with that as a way to incorporate that trend into some cheese varieties.”
Show producer Donna Sanders shares her perspective on filming the latest episode of Where the Food Comes From at Splenda Stevia Farms, a company growing a sweet specialty crop here in the U.S. that is typically imported from overseas.
November 01, 2023 09:00 AM
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Splenda’s new stevia farm in Florida is the first of its kind in the United States. Thousands of plants produce millions of leaves that are then turned into plant-based stevia sweetener products. But how do they get the sweet stuff out?
October 31, 2023 09:00 AM
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What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
October 30, 2023 09:00 AM
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Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
October 26, 2023 09:00 AM
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It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of
Where the Food Comes From, explains how and why that happens.
October 25, 2023 09:00 AM
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No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
October 24, 2023 11:32 AM
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