Articles Tagged with ''nutrition''

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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Phillip Tong

Formulating the next generation of cultured dairy foods

Adding micronutrients to cultured dairy products is one way to address health and wellness. Will processors respond with innovative new products?
tong
Phillip S. Tong
May 14, 2012
Consumers recognize that cultured dairy products (including yogurt, cottage cheese and fermented milk beverages) are healthy and good-for-you choices. Health professionals consider cultured dairy foods to be nutrient-dense foods, meaning they have a high nutrient-to-energy ratio.

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Dairy Foods www.dairyfoods.com processing

Dairy is in the diet of poor Americans

Those on food aid buy milk and yogurt, according to a new study by the USDA. Their food choices are not much different than any American’s.
jim carper
James Carper
May 14, 2012
Poor households spend most of their food stamp money (nearly 75%) on vegetables, fruits, grain products, meat, and meat alternatives, according to a study released in April. Lower-cost red meats (7.8%) and milk and yogurt (7.6%) account for the largest shares of food consumed at home. That’s the finding of a report titled “Building a Healthy America: A Profile of the Supplemental Nutrition Assistance Program” and published by the Food and Nutrition Service, Office of Research and Analysis, in the United States Department of Agriculture.
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America’s hunger games

America, our land of amber waves of grain and ample milk production, produces plenty of food. We’re obese. And yet we’re hungry.
jim carper
James Carper
May 10, 2012
Milk production has increased 15% in the 10 years from 2002 to 2011. And 2012 is off to a good start, with production in the first quarter up 5.2% compared to the same period a year ago. Total cheese production (excluding cottage cheeses) rose 3.6% in 2010 to 10.4 billion pounds, according to the U.S. Department of Agriculture. Italian varieties (at 4.42 billion pounds) rose 5.8%, and American-type cheese increased 1.7%, accounting for 41% of total cheese production. Clearly, America’s dairy processors are productive.
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Greg Miller Feature image

Chocolate milk is nature's sports drink

The carbohydrates in chocolate milk provide usable energy and help to replenish glycogen stores.
miller dairy foods
Gregory Miller
March 13, 2012
Chocolate milk has been in the news recently — and part of that focus has been on its popularity as a recovery beverage for elite professional and endurance athletes.
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Sharon Gerdes

How to reduce sodium levels in cheese

Reducing sodium levels will require masking agents and metallic/bitter blockers to eliminate the off-flavors caused by potassium-based salt substitutes.
Sharon Gerdes Health and Wellness editor of Dairy Foods
Sharon Gerdes
March 13, 2012
High levels of dietary sodium can increase blood pressure. But the health consequences of population-wide sodium reduction are still the subject of some debate. Americans consume on average 3,400 milligrams of sodium daily.
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REFUEL | "got chocolate milk?â„¢" campaign,
Advertising

Athletes promote chocolate milk in new campaign

March 12, 2012

The group behind the National Milk Mustache "got milk?" Campaign unveiled an all-new, fully-integrated program highlighting that what athletes do after strenuous exercise can make a dramatic difference in how they feel and perform during the next workout. The new REFUEL | "got chocolate milk?™" campaign, backed by a podium-topping team of athletes – including USA Basketball Men's National Team member Carmelo Anthony, twelve-time swimming medalist Dara Torres, five other 2012 USA Swimming Team medal hopefuls, plus 2010 Ironman® World Champion Mirinda Carfrae – shows how refueling with chocolate milk can play an important role during an athlete's after-workout ritual. 


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