Clean labels resonate with consumers. So do the claims “organic” and “zero fat” on product packages. Dairy processors respond to shoppers’ interest in where and how foods are produced by developing natural and organic products.
According to Healthy 50+ Americans: Trends and Opportunities in the Emerging Wellness Market by Packaged Facts, a division of MarketResearch.com, Rockville, Md., changes in thinking about what it means to get old have occurred alongside a rising concern by consumers of all ages about doing what it takes to improve their health and wellness.
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.
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.
RSS
