Dairy Product Manufacturers NAICS 3115

Jun 23, 2026 - Ultra-Processed Yogurt?

• A proposed strict federal definition of "ultraprocessed foods" under the Make America Healthy Again initiative could have significant implications for some yogurt manufacturers, The New York Times reports. Depending on how regulators define ultra-processed foods, products such as flavored yogurts that contain additives, flavorings, or emulsifiers could be classified as ultra-processed even if they are generally considered nutritious. (Plain yogurt would not be considered ultra-processed.) Industry stakeholders are concerned that such a strict definition could lead to warning-label requirements, restrictions in school meal programs, or limits on eligibility for food assistance programs, potentially affecting sales. The uncertainty is also encouraging states to pursue their own regulations. Dairy manufacturers could face pressure to reformulate products, simplify ingredient lists, and reduce additives to avoid an ultra-processed designation. While the final federal definition remains under development, the debate highlights growing consumer and regulatory focus on ingredient transparency, product formulation, and perceived healthfulness.
• New data from the USDA shows butter consumption in the US reached an all‑time high of 6.8 pounds per person in 2024, while yogurt consumption showed the strongest overall growth among dairy foods, up 6% in 2024 compared to 2023, followed by cottage cheese and regular ice cream. Only milk consumption saw a modest decline to 127 pounds per person in 2024, per USDA data. Americans' butter binge reflects a broader surge in demand for wholesome dairy products. For dairy manufacturers, the upward trend strengthens the market for value‑added butter, cultured dairy, and premium fat‑based products. To meet rising demand for butter, yogurt, and other wholesome dairy foods, manufacturers may need to expand churning, packaging, and cold‑storage capacity.

• Aging food processing infrastructure – some dating back more than half a century – poses risks for food manufacturers, especially producers of perishable products that must move swiftly through the system to preserve freshness and quality, Food Processing (FP) reports. Older equipment is more likely to break down, interrupting production and potentially leading to product loss and unexpected replacement costs. FP notes that while processing plants have scaled up production and adopted more advanced technologies, underlying systems have struggled to keep up, resulting in a growing mismatch between modern operational demands and aging physical assets. Moreover, many aging plants may not be equipped to handle growing demand and regulatory scrutiny due to lack of capital investment over the years. Because environmental, safety and building codes have evolved since many food processing plants were built, replacement costs can be substantial, according to FP.
• Producer prices for dairy products manufacturers rose 1% in May compared to a year ago, after rising 0.5% in the previous May-versus-May annual comparison, according to the latest US Bureau of Labor Statistics data. By comparison, retail prices for dairy and related products fell 1% year over year in May and declined 0.6% versus April, while the price of milk rose 3.7% YoY and 2.2% versus April, according to the Labor Department’s May 2026 Consumer Price Index. Employment by the industry grew 0.9% YoY in April, while the average industry wage climbed 5.8% over the same period to $30.92, easing from its record high in January, BLS data show.