Dairy Foods & Beverages

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Katie Brown, EdD, RDN, president of the National Dairy Council (NDC), a nonprofit education organization founded by U.S. dairy farmers with a vision of a healthy, sustainable world with science as its foundation, joins Dairy Foods for Episode 50 of the “Let’s Talk Dairy” podcast.

In December, the 2025 Dietary Guidelines Advisory Committee (DGAC) issued their final scientific report to the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA) to inform the development of the 2025-2030 Dietary Guidelines for Americans (DGAs). 

Dubbed UnReal Milk, this cow-free dairy product is designed to match the taste, texture, and nutrition of conventional cow milk — while also being transformable into butter, cheese, ice cream, and more — all without the need for cows.

For Dallas-based Kaurina’s Kulfi, winner of the 2012 Dairy Foods’ Product of the Year award, the manufacturing process of its frozen novelty pops and pints involves one significant change compared to traditional ice cream processors: the cooking process with the milk. 

Why do we do research on yogurt or any other dairy product? Certainly, the yogurt companies have everything figured out when it comes to making good yogurt… 

Consumer interest in “clean labels,” i.e., use of ingredients perceived to occur naturally in foods, has created a challenge to frozen dessert formulators.

The food inclusions market — split into chocolate chips and chunks, candy pieces, fruits and nuts, herbs, spices, and even savory ingredients like cheese or bacon bits — is thriving based on demand for value-added food products and significantly wider application in dairy products, ice cream, frozen desserts, confectionary, baked products, and snacks and bars.

It is a cultured soft cheese made with Lifeway Foods' small batch, artisanal recipe. 

Everyone in America knows about ice cream. But for some frozen novelties, great taste may not be enough to boost a product’s sales. Case in point: kulfi, a unique frozen novelty treat with Indian origins. 

The bill would allow for whole (3.25%) and reduced-fat (2%) milk to once again be served in school cafeterias.