The dairy industry is on the cusp of a transformative era, driven by three major trends: artificial intelligence, sustainability, and functional nutrition.

Cheesemakers didn’t always have access to plastic packaging materials. It wasn’t until after World War II that plastic packaging became popular in the dairy industry. So, what did cheesemakers do before that?

If we’re just looking at volume, the export outlook for the second half of 2024 and early 2025 is generally steady, but that isn’t necessarily a bad thing. 

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!). 

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 U.S. Food and Drug Administration (FDA) plans to announce a proposed regulation this year that will require front-of-package nutrition labeling (FOPNL) on food packages, a move aimed at providing consumers with at-a-glance nutrition information to help them quickly and easily make informed food selections. 

We live in a world with limited resources, especially fresh water, and it’s the lifeblood of cleaning systems in food and beverage processes. 

Both Sonali Raghunath and Pratishtha Verma are active committee members of IFT’s Dairy Foods Division, with Verma leading the resource library and dairy food magazine teams and Raghunath managing its social media presence. 

As the name implies, mixed milk cheeses are produced by blending any combination of cow, sheep, and/or goat milk. These cheeses provide an opportunity for cheesemakers to produce products with unique flavor profiles. 

The goodness of dairy’s nine essential nutrients can be delivered in myriad ways: as milk, cheese, yogurt, protein powders, fermented milk drinks, ice cream, and more.