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Ensuring consumer safety through innovative technologies that improve product safety is a critical priority for the dairy industry. Important pillars of a safe dairy product include having high-quality raw materials, proper storage temperatures, proper pasteurization and good sanitation procedures.

The food industry has been fighting the deadly bacteria Listeria monocytogenes (Lm) for decades. Drawing on experience, science and technology, the industry has made great progress in devising strategies to prevent product contamination.

Providing a complete protein is one of the many qualities that makes dairy indispensable. These high-quality proteins that function across broad applications make dairy ingredients attractive to a wide audience. This is important as the demand for high-protein products continues to grow and protein inclusion in products becomes an expectation. Now brands are striving for robust claims to satisfy their protein-hungry customers.

Today’s health-conscious shoppers want to know more about the ingredients that they consume. Are they natural? Are they sustainable? What health benefits do they provide?

Food manufacturers are preparing to meet GMO labeling requirements through various means, including laboratory analysis and non-GMO verification.

The negative repercussions from Canada’s ongoing defiance of its trade obligations are a stark reminder of the critical role exports play in the health and vitality of the U.S. dairy industry.

Sustainability is at a higher awareness level, but consumers don’t necessarily call it that. People have broadened their interpretation of foods that are good for them beyond nutrition and health. For them it’s more about transparency and the greater good.

The World Health Organization predicts that the percent of the world’s population over 60 years of age will nearly double in the next 35 years, growing to 22% in 2050 from 12% in 2015.

There is a new urgency to understand the fundamentals of hygienic equipment design since we addressed this subject in a column last year.

Over the years, I have written about the need, value, opportunities and approaches for innovation in the fermented dairy foods category.