Dairy Foods Columnists

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In general, prior to the mid-1980s, the sanitation of non-product contact surfaces on the environment was not a high priority.

Should dairy farms be allowed to sell jars and bottles of raw (unpasteurized) cow’s milk directly to consumers? It’s an issue that stirs the blood, like a helmet law for motorcycles or a body scan at the airport.

Do you think healthy people want messages about healthy foods in a place where they are practicing being healthy? I think so, and so do dairy processors.

Consumers have hectic, complicated lives. The 2011 trends forecast by the Food Channel (in conjunction with Culturewaves, the International Food Futurist and Mintel International) states: “for years we talked about simplicity, sometimes under names like ‘local’ or ‘social consciousness’ or ‘green.’

Novelties are units of frozen desserts designed for consumption as a single serving.

Successfully marketing dairy products to meet consumer wants and needs is not as cut-and-dry as it used to be. One big reason is that consumers’ attitudes about what they expect out of dairy products today, and the companies that sell those products, are changing.

Sustainability and sustainable packaging (SP) have not only survived the recession, but also have thrived. As a result, I think we can say this is not a fad but a legitimate trend.

Oh the word games and buzzwords we seem unable to do without. In only a few short years, we’ve gone from “green logistics” to “sustainable logistics.”

The U.S. Environmental Protection Agency (EPA) estimates that manufacturers in the United States spend about $100 billion a year on energy costs.

In my April 2010 column, “Who is the Weakest Link in the Food Chain?,” I made the point that suppliers could unintentionally defeat all the food safety and quality programs put in place by dairy plants.