Dairy Council of California’s trends tracking system is designed to identify issues early and follow their development to help the dairy community plan for the future.

According to a new study from the University of Eastern Finland, men who eat plenty of fermented dairy products have a lower risk of incident coronary heart disease.

The National Dairy Foods Research Center program identifies new ways to process dairy products and ingredients, while making U.S. dairy exports more competitive in the international marketplace. 

Barbano has been a professor in Cornell University’s Department of Food Science for almost four decades.

Philippe Horvath was awarded the 2018 Bower Award for groundbreaking research on CRISPR-Cas.

Scientists are making phenomenal progress in better understanding how food impacts health, and there is good news on dairy foods. Researchers around the world are uncovering evidence that milk and dairy foods provide an irreplaceable package of health benefits.

New products, flavors and formats keep dairy processors growing. Whether you have an in-house department or contract with consultants, you need to be investing in research and development because no one wants to buy a stale product.

Food fads come and go but years of planning, investment, execution and patience are necessary to see an eventual payoff from dairy research.