I grew up on a dairy farm and later became a dairy veterinarian, and the past year has taught me more about our dairy industry than maybe any other period in my life.
Though many people would say there is a lot of creativity and art involved in the development of cultured products, we all know there is a lot of technology built into the products we have today.
The 2020-2025 Dietary Guidelines for Americans (DGAs), slated for launch in December, spotlight the special nutrient concerns at each life stage. The second of five major overarching guidelines is "Focus on variety, nutrient density and amount."
Attendees of the Institute of Food Technologists' SHIFT20 conference had the first peek at the results of a new study comparing resource requirements to produce various protein sources. I'm now sharing this exciting information with Dairy Detective readers.
There has been a tremendous amount of innovation in the cheese snack category. This innovation is driven by consumers, who are increasingly choosing convenient, ready-to-eat snack options.
A year ago, we were not concerned about sanitizing everything we touch. COVID-19 has since changed the world. The emphasis is on social distancing, hand washing, and cleaning and sanitizing any type of potential contact surface.
At least nine different plants are used to make milk alternatives, including almond, cashew, coconut, flax, hemp, macadamia nut, oat, rice and soy. And the category is exploding.
We all talk about dairy demand as if we know what we're talking about. If you are trying to sell cheese to an importer in Mexico and you sell them 10% more than you did last year, is that good demand? What if you had to cut your price in half from last year to make that sale? Is that still good demand?
Dairy's established nutrition legacy and its commitment to responsible production are longtime pillars of sustainable food systems. But how often do we factor the affordability of nutritious dairy products into the equation?