Dairy Foods Columnists

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At its core, sustainability within the food industry is about creating products that provide maximum nutrient density for the consumer, while creating a minimal impact on the environment.

Ice cream formulation and processing have historically complied with the provisions of the U.S Standards of Identity (SOI) for Frozen Desserts with regard to composition, weight and, specifically, allowable ingredients.

America has the distinction of being the most overweight country in the world. The latest statistics reveal that 38% of our citizens qualify as obese.

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.