Dairy Foods Columnists

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While a pleasing flavor is a prerequisite to consumer acceptability of all foods, the texture of fermented milks is as important — if not more important — in determining consumer preference of fermented milk products.

Are you ready for cotton candy-flavored processed cheese? If that’s not your taste, how about green apple, banana or chocolate flavors?

Cheese usage today falls into three categories — industrial, retail and foodservice.

 EPA’s next big measurement program uses energy performance indicators in a program created by Duke University. Soon you will be able to compare your plant to the overall dairy industry’s performance. EPA will recognize the top 25% of participating dairy plants with its Energy Star Certification. 

In terms of influence in the market, baby boomers and millennials are running the show. To which generation should the dairy industry cater? The best answer may be: both. Here’s why.

"Are we there yet?” Many senior plant and dairy corporate leaders are wondering when the journey will end regarding full implementation of the Food and Drug Administration’s Food Safety Modernization Act.

 Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.  

In late February, the U.S. Food and Drug Administration put out for comment its suggestions to redo the Nutrition Facts label on food packages.

A thorough regimen of inspecting, sampling and testing in your milk plant can be an effective means of achieving a longer shelf life for the dairy products you process.

A milk processor channels pin-up models in its ad campaign for a high-protein milk. Meanwhile, the national marketing group MilkPEP has stopped asking “got milk?” in favor of a new campaign that touts the beverage’s protein content.