One size fits all never works. Dairies understand that consumers want options. That’s why milk processors offer the four fats (whole, 2%, 1% and nonfat), ice cream makers churn no-sugar-added varieties and cheesemakers cut their products into slices, chunks and shreds.
Dairy processors also have to look beyond the filler and take in what’s going on in the world of food. My inbox filled up with studies and surveys from a multitude of organizations touching on these themes. I’ll try to make sense of this research and add my point of view.
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