Dairy Foods Columnists

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In 2021, 72% of consumers were trying to limit or avoid sugar entirely, according to a survey by the International Food Information Council (IFIC). Consuming less sugar will likely remain a key consumer goal in 2022.

Some startup companies have claimed that they can commercially and sustainably produce an animal-free “milk.” 

I am writing this column as 2021 nears its end and 2022 awaits on the horizon.

It is well established that milk is a natural beverage packed with nutrients such as protein, fat, lactose, vitamins, and minerals. 

At the recent 2021 United Nations Climate Change Conference in Glasgow, Scotland, the United States announced that it would join the international Global Methane Pledge, which aims to limit methane emissions by 30%, compared to 2020 levels, by 2030. That’s an ambitious goal, but one that the U.S. dairy industry is already tackling.

Have you ever purchased a hygienic tank for a food processing application and found out after delivery that the spray device included with the tank was not suitable for your application? 

So much has changed in the dairy industry in the past two years that it can be difficult to assess.

Supply chain disruptions are currently a highly frustrating reality for industries across the globe. In fact, an October 2021 quarterly report from CoBank’s Knowledge Exchange relays that supply chains are arguably in the most dire condition since the beginning of the pandemic. 

The United Nations reports that nearly 40% of the world’s population — 3 billion people — cannot afford a healthy diet. This has far-reaching effects on all forms of malnutrition, including obesity.

Looking at the top 10 list of health positioning for new yogurt products worldwide over the last two years (based on a report from Innova Market Insights), it is a bit surprising that “no-/low-/reduced-fat” tops the list, with “high source of protein” coming in a close second.