Dairy Foods Columnists
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Is dairy a cannabis candidate?

The global cannabis food and beverage market is projected to grow at a double-digit compound annual growth rate of 15.2% between 2021-2026.

Kathie Canning

August 30, 2021

Back in 2019, the cottage cheese brand Muuna (now defunct) pranked its customers on April Fools’ Day with a fake flavor: Muuna Cannabis cottage cheese.

Hit your target texture for cultured dairy products

Understand the impacts that processing conditions and added ingredients can have on a cultured dairy product’s texture.

K.J. Burrington

August 26, 2021

Although many consumers would say that “flavor rules,” texture is close behind. When it comes to cultured dairy products, smooth and creamy is always the target, and textural attributes such as grainy, gel-like, shrunken, weak or ropy are typically considered defects.

Sharon Gerdes Health and Wellness columnist for Dairy Foods

Consumers seek more fruit in their diet

Popular superfruits include elderberry, pink dragonfruit and coffee berry.

Sharon Gerdes

August 24, 2021

The USDA’s MyPlate guide suggests two servings of fruit per day for adults. But according to a 2017 press release from the Centers for Disease Control and Prevention, only 12% of U.S. adults consume those recommended servings.

US dairy shares environmental sustainability strides

National Dairy Council and other industry organizations are participating in global dialogues about reducing dairy’s footprint.

Gregory Miller

August 23, 2021

The United Nations Food Systems Summit (UNFSS) takes place in September with a goal to “launch bold new actions to transform the way the world produces and consumes food, as part of the Decade of Action to achieve the Sustainable Development Goals by 2030.”

Federal child nutrition programs need common-sense changes

The dairy industry is urging policymakers to make five specific changes to ensure the nutritional benefits of dairy are more accessible to children and families participating in these programs.

J. David Carlin

August 13, 2021

Congress is expected to take up legislation this fall to reauthorize federal child nutrition programs, including the school meals programs and the Special Supplemental Nutrition Program for Women, Infants, and Children (“WIC”), which provides nutritious foods to supplement the diets of low-income pregnant, postpartum and breastfeeding women, as well as infants and children up to age 5.

Maintain high-quality cheese brines

Brining plays an essential function in cheesemaking, but also presents challenges.

John Lucey Wisconsin Center for Dairy Research

John A. Lucey

August 5, 2021

Brining is an important part of the cheesemaking process for most types of Italian, alpine, blue, Camembert, and Dutch-style cheeses.

Dairy plays a vital role in healthy aging

Consumers who add dairy into their diet at younger ages will reap the benefits as they get older.

Vikki Nicholson-West

August 2, 2021

Consumers in their 20s and 30s often start to think about the future. They start their career, figure out where they want to live, step up their skincare routine and exercise to stay healthy and fight the visible signs of aging — but do they know that diet also impacts aging?

‘Holistic health’ takes center stage in food and beverage choices

The COVID-19 pandemic has consumers seeking out foods and beverages with immunity-boosting powers and more.

Kathie Canning

July 30, 2021

According to “The Future of Nutrition, Health and Wellness,” a 2021 report from global market research firm Mintel, the COVID-19 pandemic has sparked rising interest in holistic health among consumers worldwide. That reality bodes well for the growth of immunity-supporting foods and beverages.

Take a holistic approach to a hygienic design plan

Companies should look beyond design and include all policies and programs that affect cleanability and inspectability.

Larry Hanson

July 28, 2021

Hygienic design for food processing facilities commonly focuses on new equipment and new facility construction. The selection of proper materials of construction, surface finishes, radii, welding quality, and other parameters is critical for good hygienic design.

At long last, FDA’s new yogurt standard is here

IDFA commends the FDA for taking this first step for the benefit of consumers, industry and public health.

John T. Allan III, MS

July 19, 2021

In January of 2009, the FDA proposed modernizing the yogurt standard of identity, with the goals of supporting recent technological advances and increasing consistency with international yogurt standards.

On-Demand What if you could generate energy from your wastewater and meet your treatment requirements? We will cover different solutions for treating biological wastewater including methods for generating biogas, creating green energy, and reducing fresh water demand with solutions for water reuse.

On-Demand What is the latest going on in the dairy industry? This is your chance to hear an all-encompassing look at the latest trends, as well as look forward to the future. Dairy Foods will also provide a sneak peek of its industry-leading State of the Industry report during our special November 13th webinar.

Dairy Foods Columnists
RSS

Is dairy a cannabis candidate?

Hit your target texture for cultured dairy products

Consumers seek more fruit in their diet

US dairy shares environmental sustainability strides

Federal child nutrition programs need common-sense changes

Maintain high-quality cheese brines

Dairy plays a vital role in healthy aging

‘Holistic health’ takes center stage in food and beverage choices

Take a holistic approach to a hygienic design plan

At long last, FDA’s new yogurt standard is here

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Dairy Foods Columnists
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