Dairy Foods Columnists

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For the second year in a row, Dairy Foods is focusing its July issue on the topic of sustainability. The widely accepted definition of sustainability is “meeting the needs of the present without compromising the ability of future generations to meet their needs.” 

For decades, the federal government has worked to ensure all Americans are “food secure,” which simply means that everyone — regardless of economic circumstances — should have enough food to eat. 

According to the Alliance for Science, approximately 10% percent of Americans over the age of 18 identify as a vegan or vegetarian as of January 2022. 

The best and the worst parties share a few characteristics. They both involve a few questionable decisions and an element of surprise — and they don’t end until the authorities show up.

A few weeks ago, I poured milk on my cereal, and when I took my first bite, I realized that something was wrong. I went back and tasted the milk and found a distinct off-flavor and odor in the milk itself.

All foods provide energy in the most straightforward, scientific sense. 

Protein plus added ingredients for mobility, blood-glucose control, and immune support help seniors navigate the challenges of aging.

My husband and I recently went grocery shopping together — a rare event — to purchase food and ingredients we needed for hosting a small cocktail party. We were in the cookie and cracker aisle when my husband spotted it: a brand of crackers touting “Plant Based” on the front panel of its packaging.  

When specifying or designing dairy processing equipment, the first criterion is functionality for its purpose. But it is critical to remember that functionality includes cleaning and sanitizing. It is commonly thought that cleaning and sanitizing is the last step in the process, but it is not — it’s the first step. 

The reduction or elimination of lactose in ice cream and other frozen dairy desserts goes back to well before the simple declaration(s) of “low carb” in the early 2000s.