Articles Tagged with ''nutrition''

kj burrington

There’s opportunity in specialty yogurts

Such yogurts reflect trends found in many other food categories
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K.J. Burrington
February 24, 2020
Like all other food categories, the yogurt market is creating new products to attract more consumers. Although there is no definition for these "specialty yogurts," they typically reflect trends found in many other food categories, including international styles, indulgent and botanical flavors, added protein and fiber, sugar reduction, artisanal recipes and more.
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Sharon Gerdes Health and Wellness columnist for Dairy Foods

Dairy foods are nutrient-dense

Consumers are confused about what constitutes a well-balanced diet
Sharon Gerdes Health and Wellness editor of Dairy Foods
Sharon Gerdes
October 2, 2019
I recently received an email with the subject line: "A well-balanced diet consists of a taco in each hand … on the beach (can’t forget that vitamin D)." The line was memorable and highlighted the fact that modern consumers have some novel ideas about what constitutes a healthy diet.
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Making the case for dairy proteins

Plant-based alternatives do not have the same protein benefits as dairy foods
miller dairy foods
Gregory Miller Matthew Pikosky
September 24, 2019
Consumers are interested in food trends, including plant-based foods. While households may sometimes buy plant-based products, almost all still purchase dairy overall. That's a good thing, because not all proteins are equal.
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Sharon Gerdes Health and Wellness columnist for Dairy Foods

New label rule impacts vitamin, mineral claims

New nutrient Daily Values will impact milk’s perceived nutritional value. You may need to make changes to your dairy fortification policy.
Sharon Gerdes Health and Wellness editor of Dairy Foods
Sharon Gerdes
December 9, 2016

The dairy industry has long touted that “milk contains nine essential nutrients.” And while the nutritional content of milk, cheese and yogurt hasn’t changed, the claims that the industry can make about dairy will be modified in some important ways by the new Nutrition Facts regulations.


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Tammy Anderson-Wise

I have a passion for nutrition education

The CEO of the Dairy Council of California has an ambitious agenda that includes expanding relationships in the health care area and promoting good nutritional habits.
Tammy Anderson-Wise
Tammy Anderson-Wise
December 18, 2012
During my career as a nutrition educator, I have admired the California dairy industry’s commitment to community health. By providing valuable nutrition education materials at no charge to children and adults, producers and processors have made a mark that is difficult to match.
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Michael Zacka, Tetra Pak
Classroom politics

Will a better breakfast make better students?

Attention Arne Duncan: call Tom Vilsack at the USDA and see if he can cut through the red tape to change breakfast rules.
May 24, 2012

First, offer free breakfast to all American students.  Second, put breakfast right in every classroom in the country.  Third, give the kids something they like. They like flavored milk and juice. 


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Cheese

Research shows how to reduce sodium in cheese

Public health concerns over hypertension have cheesemakers looking to reduce sodium. Research has found that a little dairy in a DASH diet reduces the risk of high blood pressure.
Nigel Kirtley
Nigel Kirtley
May 15, 2012
Pressure from public health authorities to reduce sodium in the food supply continues to grow. There are many sides to the debate. Though dairy foods in total contribute only 11% of the sodium in the U.S. diet, the dairy industry has recognized the need to address these concerns and has been taking action. Being proactive helps the industry identify solutions that make sense for the food supply, the dairy business and consumers’ health and taste preferences.
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Lifeway products

Making the next generation of frozen yogurt

The frozen yogurt category is getting its second wind. Today’s product is more acidic, and some consumers prefer a sour or tart taste. But the bigger market is for creamy, indulgent frozen yogurt. Here are tips and ideas for working with flavors.
Kimberly Decker
May 14, 2012
It’s getting harder to stroll a city block without landing in front of yet another frozen yogurt outlet. These brightly colored, sleekly designed shrines to soft-serve bliss are sprouting like spring grass, adding oomph to what some have described as the latest renaissance for a category that was all but written off not long ago.
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