Being in the media, I consume a lot of media: newspapers, magazines, television, radio, websites and billboards. And being editor of this magazine, I’m particularly interested in the portrayal of food, especially dairy foods, in these media.

As early as the 1800s, it was recognized that the nutritional status of children could be improved through organized public and private feeding programs.

Dairy foods designed for children’s nutritional needs and taste preferences are one of the greatest opportunities available.

It used to be that cultured products were used as components of something larger - cottage cheese for casseroles, sour cream as a condiment or dips for, you guessed it, dipping. Even yogurt adds a creamy value-added touch to pastries and sweet goods.

Thousands of food scientists, suppliers, marketers and others from around the world will gather in New Orleans this June 11-14 at the IFT 11 Annual Meeting + Food Expo.

Dairy processors and the foods they make have a pretty good reputation for safety and cleanliness. Aside from news articles about illness traced to consumption of raw milk, recalls of pasteurized fluid milk are not common. Drinking raw milk can be dangerous, especially when the product is mishandled by the purchaser.

Dozens of cultured dairy innovations have been launched since January, with more to come this summer.

Athenos, Chobani and Fage unveiled national advertising campaigns within weeks of each other.

For the past few years, yogurt has been touted as a healthy go-to breakfast option, especially since all consumers have to do is add some granola or fruit pieces or drizzle on some honey for a better-for-you on-the-go snack.

Dairy processors consider superfruits.