Dairy Foods Columnists

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Don’t make 10 New Year’s resolutions. Just make one: Listen.

We have so many new ways to communicate with you. You can stay connected with us via Dairy Foods magazine, the website, social media, e-newsletters, webinars and face-to-face visits.

Consumers continue to demand tasty and nutritious products that are produced in an environmentally responsible way. As a result, retailers and foodservice companies have heightened interest in the sustainability of their suppliers, and environmental organizations have ratcheted up their sustainability assessments of industries and businesses.

On both a personal and professional level, I believe dairy foods are perfect just the way they are. The truth is: I don’t want anyone messing with my milk (or cheese or yogurt). Milk is naturally nutrient-rich and although I understand the rationale for adding vitamin D, I don’t think milk needs further assistance — but that’s just me. Or is it?

Dairy foods and fruit are a fabulous fit for many reasons: Fruit ingredients impart natural sweetness, flavor, color, and a dash of nutrients.

Any way you slice it, cheese is a thoughtful gift for the holiday season. Not only is it a gastronomical delight, cheese is endowed with bountiful nutrients and health benefits.

How’s the dairy foods business? Which one? If you sell natural cheese or Greek yogurt, then the answer is: Great. If you bottle milk or package ice cream, then the answer might be: Things could be better.

During the past few years, pressure to manufacture good tasting low-fat and reduced-fat options for the foodservice and ingredient industries has grown. New limits and regulations have led to even greater pressure on the dairy industry to produce and manufacture such products. While we face some challenges, the dairy industry has already developed several solutions.