Ethically produced can mean different things for different food categories. For chocolate, it might be fair trade; for eggs, cage-free. But what does it mean for dairy?
Boring is good, at least when it comes to the federal appropriations process that is about to begin anew for fiscal year (FY) 2021. When an appropriations bill makes it into the headlines, it usually means trouble.
The shelf life of milk is the number of days it retains a desirable taste flavor when held at refrigerated temperatures. Temperature is critical to maximize shelf life.
The world's population is projected to grow by one-third over the next 30 years, requiring a dramatic increase in food production with fewer natural resources.
On Jan. 15, 2020, the United States and China signed "phase one" of a trade deal. The countries' relationship has been trending downward for the past two years, and the deal does mark a possible inflection point.
Today's consumers expect a lot from the foods and beverages they consume. They desire clean labels, nutritional/health-related benefits and convenience, all without sacrificing taste.
As we prepare to ramp up in 2020, there are many things the membership of the American Dairy Products Institute (ADPI) have on the top of our mind related to our industry. Following are a few topics that bubble up to the surface.
The perception of any flavor (F) is a combination of appearance (A), aroma (A), acidity (A), taste (T), texture (T) and temperature (T), or "FAAATTT." Although these attributes hold for most foods and food ingredients, they do not capture the whole of the chemical and physical challenges in flavoring plant-based frozen desserts.
Like all other food categories, the yogurt market is creating new products to attract more consumers. Although there is no definition for these "specialty yogurts," they typically reflect trends found in many other food categories, including international styles, indulgent and botanical flavors, added protein and fiber, sugar reduction, artisanal recipes and more.