Articles Tagged with ''milk''

The Healthy School Milk Commitment has led to a reduction of added sugar levels by 10% in flavored school milk between the 2023 and 2024 school years, according to the International Dairy Foods Association (IFDA).

Byrne’s study focuses on aseptic, or shelf-stable, flavored milk. Aseptic technology allows distributors and school districts to transport and store products at ambient temperature. Currently, many schools serve traditional pasteurized milk, which must be refrigerated at all times during transport and storage.

This championship will see 99 of the nation’s best women gamers compete for a share of the largest prize pool in North American women’s esports history, continuing Gonna Need Milk’s commitment to elevating and fueling women athletes. 

Edge Dairy Farmer Cooperative, Dairy Business Association and Minnesota Milk Producers Association's new umbrella will bring together three dairy organizations working on federal policy as well as state policy throughout the Midwest.

This year, through a collaboration with regional dairy councils that cover 21 states, donations in select U.S. regions will be directed to provide nutritious milk, cheese and yogurt to our neighbors in need.

It is teaming up with star quarterbacks from powerhouse universities, including Brock Vandagriff of the University of Kentucky, Nico Iamaleava of the University of Tennessee, and Carson Beck of the University of Georgia for the Milk's Got Game campaign.

Aaron Anticic brings a wealth of experience to MMPA, having spent over 13 years at Mastronardi Produce, one of the largest produce companies in the world.

Both Sonali Raghunath and Pratishtha Verma are active committee members of IFT’s Dairy Foods Division, with Verma leading the resource library and dairy food magazine teams and Raghunath managing its social media presence. 

The goodness of dairy’s nine essential nutrients can be delivered in myriad ways: as milk, cheese, yogurt, protein powders, fermented milk drinks, ice cream, and more.

Key to this breakthrough innovation is the controlled aggregation of milk proteins, where the size and texture of milk fat is mimicked by protein, the company says.