The topic of sodium reduction in dairy products continues to garner attention within the dairy industry, whether it is focused on the possible health benefits of a low-sodium product or the safety risks that can come with lower salt levels.
For nearly 20 years, the world had accepted the PDCAAS (Protein Digestibility Corrected Amino Acid Score) as the gold standard for measuring protein quality. The dairy industry has long argued that this method has flaws and limitations.
Consumers want sustainable food packaging. Food manufacturers want to use sustainable packaging. Many packaging suppliers are striving to meet marketplace demands. But we live in an imperfect world and we can’t always get what we want. That said improvements are being made and have been made over the years.
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.
When consumers grow interested in what is in their food, they read product labels. And when shoppers read product labels that include potassium sorbate, nisin, maltodextrins, carrageenan, sodium benzoate and so on, they put your product back on the shelf.
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?