Dairy Foods Columnists

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Today’s health-conscious consumers like to know exactly what’s in their food. And they want it to be clean, whole and natural.

Over the four years the U.S. Dairy Export Council has been working with U.S. dairy processors to build an overseas crisis readiness program, we’ve learned much.

Where can food industry professionals interested in hygienic equipment design find great practical foundation knowledge? Technical educational programs offered by universities and/or related institutions account for a lot, if and where such specialized training exists.

Human Nutrition 101 has always told us that dietary protein is essential for health and wellness. Dietary proteins provide amino acids, the building blocks of structural and functional compounds we need to live healthy and active lives.

Consumer interest in clean labels (that is, the use of ingredients perceived to occur naturally in foods) has created a challenge to ice cream formulators.

International trade was one of the recurring themes offered by President Donald Trump during his campaign and in subsequent remarks following his victory in November. He specifically focused on the need for strict enforcement of trade obligations with our trading partners, and promised that they would be made to play by the rules.

Water quality trading (WQT) was introduced in the 1960s, and it’s a great concept. Since its introduction, WQT has been tried approximately 60 times around the world, but mostly here in the United States.

The Food and Drug Administra-tion’s time-clock for enforcing the most important FSMA regulation, the “Preventive Controls for Human Foods (PCHF)” started in mid-September 2016. As I write this in early December, it appears that FDA will be training its field investigators and regional milk specialists well past the end of 2016.

In an ideal world, all solids in the cheese vat would end up in the finished product. Unfortunately, this is not possible with our current cheesemaking methods.

Thanks to emerging studies, an ingredient like milkfat that was once taken out of food formulations due to health misconceptions is now getting appreciation.