Dairy Foods Columnists

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Dairy ingredients serve as the foundation for various food sectors, such as infant formulas, baking and confections, and sports nutrition.

Checkoff-led consumer research indicates that people believe the digestive system and microbiome are important not just for gut health but also for immunity, and mental and metabolic health. 

Late last year, the U.S. Congress took a meaningful first step toward allowing schools to once again serve whole milk to their students.

Just one in five Americans usually drink their coffee black, according to a 2022 YouGov poll.

Food production environments for food and dairy operations offer a shell of protection from a range of contamination sources.

We are often asked about possible cost control/savings resulting in changing the amount and type of sweeteners used in frozen desserts. 

A review of new yogurts introduced in the market over the past two years from the Innova Market Insights database shows examples of products made from goat, sheep, and A2/A2 milks in North America. 

Hormonal changes associated with aging result in slower metabolism, loss of muscle mass, a propensity for weight gain, cognitive decline, and increased risk of diabetes, heart disease, and osteoporosis.

It is not every month we get to discuss momentous, legislative events for the dairy industry. Yet, the Whole Milk for Healthy Kids Act has the potential to help more schoolchildren enjoy nutritious, delicious milk in two additional varieties. 

Cheese judging and grading are important activities performed by the cheese industry, but both play very different roles.