Dairy Foods Columnists

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GIs are geographical indications, a form of intellectual property. The European Union is blocking U.S. cheesemakers from using common or generic names, like provolone or Parmesan. It’s a huge free-trade issue involving millions of dollars of lost sales.

Consumers are pretty savvy. Many know that probiotics promote a healthy gut. But delivering probiotics at the right level in yogurt is easier said than done. The cultures used in processing can affect the viability of probiotic bacteria.

There is value in milk’s components. Filtration technologies can help you unlock proteins, whey derivatives, sugar and fat. You can use these to manufacture foods and beverages or sell as ingredients.

Oil prices are falling, but you know they will increase eventually. Now is the time to investigate (and invest in) alternatives, like digesters, geothermal, solar and wind.

Consumers’ on-the-go lifestyle drives dairy brands to adopt convenience-enhancing packaging. Meanwhile, dairy case merchandising managers want retail-ready packaging that is quick and easy to set up and display.

What happens when a good-for-you food like yogurt turns into a candy bar? My brain churns when I think of the desecration of this pure dairy food and two of my personalities come out. This month, Red State Jim and Blue State Jim share their points of view.

It is not a simple matter when you add nuts, cookies or ribbons to ice cream mix. Pay attention to formulas, overrun, food safety, processing and economics. Proceed carefully and you’ll end up with a great product.

Boomers and their children (the Millennials) are careful about what they eat. Protein and probiotic claims appeal to the younger generation. Boomers respond to heart-health claims.

Modifying the salt content in cheese can be a difficult task. Many methods show promise, but there are always pros and cons to consider.

Promoting school meal programs that go beyond just lunch could help ensure children drink more milk in the short and long term.