Dairy Foods Columnists

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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.

Dairy foods are ideal components of a sensible weight management plan, but added sugars can sabotage the healthy aspects of those foods.

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.

Cheesemakers in the United States producing specific varieties of cheese, including cheddar, mozzarella, Parmesan and pasteurized process cheese, must adhere to FDA’s food standards of identity.

"Why be concerned with the nonproduct contact surfaces when the product does not touch them?" This is a question I have heard many times in my many years as a USDA equipment inspector.

Probiotics are most widely recognized for their ability to boost immune function, aid digestion, keep harmful microorganisms in check and aid in nutrient absorption.

Americans are infatuated with protein. Various surveys show that it's one of the top components consumers want to increase in their diet.

U.S. dairy products and ingredients, which help foster health and wellness in people of all ages around the world, start with the nutritious milk dairy cows produce.