Dairy Foods Columnists

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In 2017, there were more than 400 food recalls in the United States. Undeclared allergens and/or improper labeling led the charge as the primary source. Pathogenic organisms from Listeria Monocytogenes and Salmonella and foreign materials came in second and third, respectively.

Over half of the nation's students participate in the National School Lunch Program (NSLP), which serves over 5 billion meals a year. That's a lot of meals, providing the dairy community with a tremendous opportunity to ensure that the milk and dairy foods experience is maximized.

Research and technology investments have enabled the U.S. dairy industry to launch a variety of high-value protein ingredients, including whey protein concentrates (WPC) ranging from 34-90% protein and whey protein isolate (WPI), which is more than 90% protein.

The label "superfruit" has been used to describe any fruit with high nutrient levels. Superfruits come in every color of the rainbow, but those with red, blue or purple hues from the presence of anthocyanins generally boast superior antioxidant power.

Personnel training is one of the cornerstones of the Food Safety Modernization Act (FSMA). Under the Preventive Controls rules, employee training is now mandatory for both human food and animal food manufacturers.

It is not hard to imagine a consumer reaching past a bloated yogurt package with a look of disgust. Now imagine him or her reaching past that yeast-spoiled cup for a pristine package of the adjacent yogurt brand, turning it over and then exclaiming, in equal disgust, "Sorbate, I’m not eating that!" The yogurt goes back on the shelf, and the consumer walks away from the cultured dairy aisle.

This past year, we have reflected together and individually on technical and non-technical considerations involved with formulating "clean-label" ice creams and related products.

Formulating dairy products for children can be tricky. Two essential ingredients are a clean label and a clever package, possibly adorned with Disney or Star Wars characters.

Food Safety Modernization Act (FSMA) regulations represent a paradigm shift in how food is regulated in the United States to protect consumers from foodborne illness. The act and its corresponding regulations not only place more responsibility on food manufacturers, but also provide FDA with substantial new authority to use when inspecting facilities.

With more than two-thirds of households purchasing flavored cheese and over 283 million pounds sold in 2016 alone, there is no denying that this category is generating a lot of interest. In fact, nearly 300 new flavored cheese products were added to the market last year, flaunting flavors such as jalapeño, smoked, herb, pimento, taco, berry, alcohol, bacon, citrus and coffee.