Dairy Foods Columnists

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The data age is here to stay, and we know dairy companies that don't take advantage of it will be less successful than those that do in this highly competitive, and often volatile, market environment.

Change is increasingly beginning to seem like the only constant. There's the ever-rotating millennial tastes replacing those of the steadfast boomers. There's my always updating Apple's iOS, forcing me to upgrade from an iPhone 7 to an iPhone X.

Need we remind ourselves, ice cream remains the only food produced with the express intent of being consumed frozen. Relevant "rules of engagement" (i.e., Mother Nature's rules of chemistry and physics) are not likely to change any time soon. Thus, contemplating the demands on any given ice cream mix relative to compositional changes under consideration is daunting.

On May 31, Mexico announced retaliatory tariffs on U.S. cheese, and then on June 16, China announced retaliatory tariffs against most U.S. dairy products.

What type of milk is best? Is fat in or out, and what about sugar? These are questions swirling in the minds of many consumers.

Over my 20 years of consulting for the U.S. dairy industry, and 15 years of writing for Dairy Foods, I've learned a lot about protein quality.

Today, all food processing and food transportation companies should be fully aware of the Food Safety Modernization Act (FSMA), which was established to protect the U.S. domestic food supply.

Manufacturing safe, wholesome products is perhaps the most important aspect of any dairy foods business, especially when it comes to consumer confidence. Therefore, as an industry, we are always looking for ways to improve our products and maintain the most robust food safety protocols possible.

The global health and wellness trend provides a great opportunity to showcase the benefits dairy foods and ingredients provide to people of all ages, around the world. Beyond essential nutrient delivery, dairy foods are naturally high in protein and can play an important role in positive health outcomes.

Consumers are demanding more information about how their food is produced so they can make informed choices about what to eat and what to feed their families. Top of mind for some consumers is whether the food or its ingredients were derived from bioengineered (BE) crops, also known as genetically engineered or genetically modified (GM) crops.