Making cheese predates recorded history, but artisan cheesemaking in the U.S. is a relatively new industry. According to a 2016 American Cheese Society (ACS) report, there are more than 900 artisan, farmstead and specialty cheesemakers operating in the United States. While a few artisan cheesemakers have been in business for over 100 years, the average has been making cheese for only 15 years.
Today’s health-conscious shoppers want to know more about the ingredients that they consume. Are they natural? Are they sustainable? What health benefits do they provide?
Health and Wellness Editor Sharon Gerdes visited McCarty Family Farms, which supplies milk to Dannon’s yogurt processing plant in Fort Worth, Texas. The dairy farms are Validus-certified in four areas of social responsibility.
Aging muscles need up to 40 grams of protein at each meal. Look to the breakfast table when developing new concepts because the first meal of the day often lacks sufficient protein.
The World Health Organization predicts that the percent of the world’s population over 60 years of age will nearly double in the next 35 years, growing to 22% in 2050 from 12% in 2015.
"Clean label” and “clean eating” are becoming top priorities for young adult consumers. But there is no uniform definition – among consumers or food companies – on what constitutes clean label.
The dairy industry has long touted that “milk contains nine essential nutrients.” And while the nutritional content of milk, cheese and yogurt hasn’t changed, the claims that the industry can make about dairy will be modified in some important ways by the new Nutrition Facts regulations.
Over 2,300 years ago Hippocrates said, “All disease begins in the gut.” Scientists are now beginning to unravel the link between the gut, inflammation and a wide range of central nervous system disorders.