The U.S. dairy industry has the ingredients to meet the needs of beverage formulators. Functional beverages made with milk or whey protein aid in muscle care and weight management.
Emerging plant proteins include pea, rice, canola, flaxseed and chia. Then there are the insect proteins. Dairy’s best strategy may be to complement these emerging sources.
The experience acquired through years of hands-on processing is at risk of being lost as plants adopt automation. While IT knows computers, production personnel’s hands-on knowledge of how equipment works contributes to food safety. The upshot? Balance the two.
Low microbial diversity in the gut is associated with disease and poor health. One way to bolster the diversity of the gut is to consume fermented foods, including dairy foods that contain probiotics.
Food manufacturers are potential customers for cultured dairy products. Show them how to use dairy in snacks, sauces, dressings, dips, spreads and beverages.
With the FDA mulling a requirement to label ‘added sugars,’ now is the time to look at various sweetening systems, and the ramifications of using them.
Dairy proteins can prevent stunting, slow sarcopenia, reduce incidence of low birth weight and more. We are helping UNICEF in its application to Codex for a global standard for ready-to-use foods with dairy in the formulation.
The FDA soon will publish the final rules on Preventive Controls for human food and animal food and on Sanitary Food Transportation. These rules are more proactive and processed-oriented than previously required.
This United Nations organization develops international food standards, guidelines and codes of practice. IDFA opposes a new Codex processed cheese standard.
RSS
