Dairy Foods Columnists

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There were over 2,000 new cultured products introduced worldwide in the past two years with a reduced-, low- or no-added-sugar claim, according to Innova Market Insights’ new product database. 

A silent crisis is gripping our nation’s children. In a typical school year, more than 30 million students of all ages rely on school breakfast and lunch for their daily recommended intake of critical nutrients.

Higher diversity is the hallmark of a healthy gut microbiome. 

Biennial survey data from Dairy Farmers of Wisconsin show some trends that need dairy’s attention.

On March 2, USDA announced an additional investment of $80 million in the Dairy Business Innovation (DBI) Initiatives. 

In part two of a two-part series, we discuss flavoring and coloring.

Supplementing a plant-based diet with dairy protein increases muscle synthesis.

Could the dairy industry turn whey permeate into value-added chemicals? 

By incorporating plant-based proteins into dairy products, manufacturers could tap into trends, appeal to new markets, and add functional characteristics. 

Business as usual won’t cut it.