Penn Dairy records tremendous growth after the transition to yogurt-making
US – Penn Dairy, one of the leading dairy companies in Pennsylvania, is seeing exponential growth in sales after a decision to move away from cheese production into yogurt production.
The decision came at a pertinent time when there is a high demand for yogurt in the market and also after New York-based Byrne Dairy decided late last year to discontinue the production of yogurt, cushioning Penn Dairy from stiff competition.
The company is producing 5-gallon buckets for customers who either need it as an ingredient to make another product, such as baby food or for Indian restaurants that use large amounts of yogurt in food preparation as an adaption of it through these challenging times.
Penn Dairy processed 27 million pounds of milk in 2021, a major improvement over the approximately 15 million pounds of milk that the company processed in 2015.
The rise in the amount of milk processed indicates the growth of the company amidst many challenges in recent years facing the dairy industry.
This is after a major expansion of 7,000 square feet for a mixing area, a medium cooler, and a dock extension it did in 2020 and 2021 after securing an exception of one Pennsylvania-fueled grant, which the company applied for in 2018.
Statista reported, Yogurt sales in the United States amounted to 7.24 billion U.S. dollars in 2021, up from 5.6 billion U.S. dollars in 2011, giving insight into how the market is growing exponentially.
Greek yogurt in particular created a lot of new excitement and activity within the yogurt segment although a lot of innovations and introductions are seen in recent years.
Of particular is the growth of plant-based yogurt innovation attributed to a flexitarian diet, the taste of these yogurts has vastly improved and there is more option in flavors than ever.
Future Market Insights (FMI) forecasts a positive outlook for the global plant-based yogurt market and projects a CAGR of 10% between 2020 and 2030, considering the rising popularity of the vegan lifestyle and entrepreneurs are investing in plant-based yogurts.
Moreover, the company is also taking a milestone in its production by constructing a 9,000-square-foot, dry warehouse space in the hopes of that area eventually becomes a food-processing area in the future.
The company also aims to process approximately 450,000-500,000 pounds of yogurt each week and to have processed 30 million-plus pounds of milk by the end of the year, so as to distribute nationally, often in organic yogurt brands.
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