Hoard's Dairyman Intel is a weekly e-newsletter resource for the dairy industry. Headline news, market insights, dairy policy updates, and so much more are featured in each issue. If you would like Intel to arrive in your inbox each Monday, subscribe by clicking the blue button on the right.

Nov. 21 2016
That was a question I posed to Taco Bell’s Food and Beverage Innovation Team on a visit to its Irvine, Calif., corporate headquarters in mid September. “When we traditionally looked at the...
Nov. 21 2016
As the dairy industry is finishing its second year of low milk prices and the third sign-up for the new Margin Protection Program (MPP-Dairy) is underway
Nov. 21 2016
“As you look forward on your farm and business, always keep the consumer in mind,” Mike McCloskey explained to attendees at the Dairy Cattle Reproduction Council’s annual gathering in...
Nov. 14 2016
Over the past generation, one cheese, above all others, carried the dairy industry. What was the variety? Mozzarella. Since 1975, U.S. consumption of this variety has grown from 2.11 to 11.27 pounds
Nov. 14 2016
Though U.S. milk prices have moved off the lows of this summer, it is unclear whether those prices will continue that upward track in 2017
Nov. 14 2016
“DMI opened our eyes to dairy.” That was one of the opening statements by Heather Mottershaw during our on-site visit to Taco Bell’s headquarters in Irvine, Calif., located in the greater
Nov. 14 2016
Cheese has traditionally been a staple in the world of wine tasting. Why is that? The science behind the pairing boils down to positive sensory interactions experienced when consuming the two together
Nov. 14 2016
“We do not have or use live bulls on our dairy. Cows that are difficult breeders are usually double-bred and some are even given GnRH,” said Steve Paider with Seidl Mountain View Dairy
Nov. 7 2016
California lawmakers are idiots. That’s my take after reading the article dated October 3, 2016, titled “Is California telling farmers to leave?”
Nov. 7 2016
“When I started at Taco Bell 10 years ago, there was this idea of the cheese-stuffed taco,” stated Steven Gomez who heads up the franchises’ Food and Beverage Innovation Team
Nov. 7 2016
We received the following letter from a dairy farmer after reading Dr. Charles Gardner’s article, “They deserve to know the business plan.”
Nov. 7 2016
Milk earned its status as a health all-star particularly in the arena of bone health toting impressive levels of calcium, vitamin D, protein, and other essential vitamins and minerals
Nov. 7 2016
Profitable and unprofitable dairy farms come in many forms and sizes. Larger farms generally assume more risk but have higher profit potential
Nov. 7 2016
“We place postfresh cows, 1 to 45 days in milk, into one of two groups: first-lactation only and second-lactation and greater cows,” said Dale Mattoon, a Platinum Winner
Oct. 31 2016
With its two fused tortilla shells and Pepper Jack cheese in the secret pocket, Taco Bell staffers knew the Quesalupa would be all about the cheese . . . more specifically the cheese pull
Oct. 31 2016
In recent years, a great amount of discussion has surrounded the determination of optimal stocking density based on economic and health-related measures
Oct. 31 2016
Five years ago, the Los Angeles Unified School District placed a ban on sugary drinks, including chocolate and strawberry milk. The Los Angeles school board recently approved a pilot program to study...
Oct. 31 2016
Lower milk production around the world, plus continued low feed prices here at home, are expected to boost operating margins for U.S. dairy operators in 2017
Oct. 31 2016
“Cheese. Cheese. Cheese.” That’s what consumer test panelists kept telling the Taco Bell Food and Beverage Innovation Team as it tested the new product
Oct. 24 2016
“The Breakfast Crunchwrap is the cornerstone of the breakfast menu. That being the case, cheese plays a huge role in breakfast,” said Heather Mottershaw with Taco Bell’s Food and Beverage
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