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 about more than just the environment. It’s about how agriculture and nutrition must balance social, economic and environmental priorities.
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.
Aging muscles need up to 40 grams of protein at each meal. Look to the breakfast table when developing new concepts because the first meal of the day often lacks sufficient protein.
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.
With looming deadlines and extensive requirements, now is the time to get hygienic equipment design training for virtually everyone involved in food processing operations.
There has been no truly ‘breakthrough’ innovation in sour cream or cream cheese like we saw with Greek yogurt. But keep trying. Stay committed to the value of the innovation process.
Formulation options include use of high-intensity sweeteners. Processing techniques include using pre-aeration of the mix to produce smaller, more stable air bubbles.
"Clean label” and “clean eating” are becoming top priorities for young adult consumers. But there is no uniform definition – among consumers or food companies – on what constitutes clean label.
Labels indicating “best if used by” and “use by” indicate quality and food safety, respectively. They need to be accompanied by a consumer-education campaign.
An estimated 133 billion pounds of food is wasted in America each year, according to the Economic Research Service of the U.S. Department of Agriculture.
As we continue looking for ways to reduce greenhouses gases and recover excess nutrients from manure and put them to use where they are beneficial, one frequently faces the conundrum of how to do it and do it right.
From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.