Dairy Foods Columnists

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We are setting up for an interesting and potentially volatile dairy market in 2025. 

In the last two decades, an emerging body of research has mounted showing a link between dairy foods like milk, yogurt, and cheese — at a variety of fat levels — and a reduced risk of cardiovascular disease (CVD). 

With 6.45 million metric tons (MT) of cheese production in 2023, the U.S. cheese market is projected for a 4.64% compound annual growth rate (CAGR) and a business of almost $56 billion by 2029. 

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). 

The term Third-Party Verification or TPV has a special meaning with respect to the application of 3-A Sanitary Standards for food processing equipment and the related voluntary 3-A Symbol authorization program. 

The Global Burden of Disease Study by the World Health Organization in 2019 identified there were 7.32 billion incidents and 2.86 billion prevalent cases of digestive diseases around the world, resulting in 8 million deaths and 277 million disability-adjusted life years lost. 

Milk has been a basis in nutrition for centuries, building generations with its rich array of nutrients. 

Early last spring, some dairy cows, initially in Texas, started to get ill. The cows’ symptoms included dehydration and increased temperature. 

Aging well is one resolution that many want to achieve. Yet it means different things as we age. 

I can’t believe half of the 2020s decade is now officially over. Yet, here we stand.