As of Jan.1, sesame became the ninth food ingredient, as well as milk, required to be labeled as an allergen on packaged foods and dietary supplements.

In the juice category, a majority of subcategories experienced a drop in unit sales, consistent with many other dairy categories, according to data from Chicago-based research firm Circana (formerly IRI and NPD) for the 52 weeks ending March 26. 

Keith Schuman, business unit lead at Schuman Cheese, Fairfield, N.J., joins us for Episode 28 of the “Let’s Talk Dairy” podcast to talk about animal-free dairy.

Known for its portfolio of spreadable cheeses, Brie and Crème de Brie, Alouette is debuting new Alouette Brie for Grilling just in time for summer grilling season.  A luxurious cheese crafted by French cheesemakers, the new Brie gives hosts the ability to elevate their summer BBQ menus with burgers, vegetables, sandwiches and more.

Whether it is your favorite spoonable or drinkable yogurt, cottage cheese, cream cheese spread, or a sour cream-topped baked potato, we all enjoy eating cultured products. However, we often overlook their potential as ingredients in many of the foods we enjoy every day.  

Turning to one's keyboard and internet to shop is "Easy Like Sunday Morning." This is why there's significant opportunity for dairy within eCommerce, with Processed Cheese the No. 1 segment.

It’s “ice” cream for heaven’s sake — the only food designed, formulated, manufactured, stored, distributed and sold with the express intent to be consumed frozen. It’s not frozen pizza, nor a pack of frozen peas, Ice cream is different.

Hanks is the creator of Hanx For Our Troops, which is a consumer packaged goods company with 100% of the profits benefiting veterans and their families.

Packaging is essential to maintaining and protecting the quality of the cheese product as well as attracting the eye of consumers. The Center for Dairy Research is investigating methods to produce bioplastics from dairy waste and looking into producing pure lactic acid, a renewable and biodegradable bioplastic, from the biofermentation of cheese whey.

In ancient times, humans became lactose intolerant, or unable to fully digest the sugar (lactose) in milk, after childhood. Not surprisingly milk is a top growth driver in the lactose-free dairy market, while functional ingredients like proteins and fiber add value and better nutritional support.