Dairy Foods Columnists

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As we approach the 10-year anniversary of the Food Safety Modernization Act being signed into law, the food industry continues to magnify its focus on food safety, while preparing to face FDA's new preventive controls inspections.

Cheesemaking in the United States is an inspired story of artisanship and excellence that dates back hundreds of years, representing the vast multicultural experiences brought to the United States by immigrants.

Consumer awareness of the health benefits of probiotics continues to grow. And more consumers are abandoning probiotic supplements and looking for real food carriers.

Whether you're in the business of manufacturing cheese, milk products, milk powders, cultured products, ice cream or anything else in the dairy world, your final products must be wholesome and pathogen-free.

Research linking dairy foods with reduced risk of disease has continued to grow over the past decade, including in the area of cardiometabolic health. So what exactly does this mean?

The ability to digest lactose varies widely within populations, ranging from more than 90% of individuals from northern European countries, to less than 10% of individuals from Southeast Asian countries.

Dr. Tharp was a longtime columnist for Dairy Foods magazine.

Dairy is one of the coolest, if not the coolest, food categories in the grocery store. How do I know? Because every time I walk down the dairy aisle, I see another food trying to get into its space.

The pending change to nutrition labeling regulations requiring the declaration of "added sugars" (AS) in the Nutrition Facts panel is likely to make AS content the subject of competitive market positioning. The pending increase in ice cream serving size from 1/2 cup to 2/3 cup (which increases AS by >30% per serving) further complicates AS management.

Milk production is up in Wisconsin; cows produce more milk each year than the year before, and America's Dairyland uniformly describes itself as in crisis.