Dairy Foods Columnists

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Food fads come and go but years of planning, investment, execution and patience are necessary to see an eventual payoff from dairy research.

Greek yogurt accounted for 44% of U.S. yogurt sales in 2013 compared to just 4% in 2008. Marketers predict there is still a lot more room to grow the category in the United States.

Production began this summer at a new whey and lactose production facility that is a joint venture between Denmark’s Arla Foods Ingredients and German dairy co-operative Deutsches Milchkontor.

The human health benefits of probiotics merit consideration by public health policy makers. Dairy processors need to keep up with the research on this important ingredient.

If one ice cream mix can play multiple ‘roles,’ then you can be more flexible, cost-efficient and competitive.

Besides producing recyclable cartons and wraps, dairy processors use compostable materials. Even edible packaging is possible.

Traditional applications for robot-based automation in food processing have been basic pick-and-place packing operations. On the processing side, dairy plants contain many applications that are repetitive or labor-intensive. These are perfect candidates for robot-based automation.

I was buried in annual reports this month while we were compiling our Dairy 100 list. What I realized is that there are no secrets. It’s how you execute business basics that determines your level of success.

Fortification is nothing new for the dairy industry. In fact, one of the most well-known examples of beneficial food fortification is the addition of Vitamin D to milk.

Food and beverage formulators are always monitoring consumer trends. Incorporating sources of protein is one of the more popular trends, as evidenced by global protein product launch activity growing 14.5% from 2008 to 2012, according to Innova Database.