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The consumer appeal of cultured dairy products is strong given the number of products and product diversity available today. 

In the dairy industry, inclusions commonly add color, taste, and texture to premium ice cream — think chunks of cookie dough, swirls of caramel, and slivers of nuts and cherries — and yogurt with its now popular “sidecar” packaging. 

Dairy Foods in July had the opportunity to visit Ireland and several of its dairy processors, thanks to an invitation from Bord Bia, the Irish Dairy Board. 

There’s a saying that there’s nothing permanent but change, and when it comes to science, that’s really true. At National Dairy Council, research and education are our responsibility (and our passion!). 

IFT FIRST: Annual Event and Expo was held July 14-17 at McCormick Place in Chicago. Focusing on Food Improved by Research, Science, and Technology, the theme for this year’s event was “Collaboration + Innovation: How Can Food Science and Technology Transform the Food System?” 

To celebrate National Coffee Day, La Colombe cafes and the NYC-based Chobani Café will be pouring free drip coffee and inviting guests to be among the first to try new Chobani Zero Sugar Coffee Creamer. 

In the 1967 musical “Doctor Doolittle,” Rex Harrison in the title role sings about being a “reluctant but sincere vegetarian,” as he hears piglet Gub-Gub’s squeals as sausage and bacon sizzle over an open flame.

More than 90% of women and 97% of men do not meet recommended intakes for dietary fiber, according to the 2020-2025 Dietary Guidelines for Americans.

The sales to Lactalis in the U.S. and Sodiaal in Canada includes several yogurt brands, such as Yoplait, Liberte, Go-Gurt, Oui, Mountain High and :ratio.

New ingredients from IFF, IFPC, and Novonesis