The conversation seems to be moving in a more balanced direction for whole milk-based dairy foods (i.e., milk, cheese and yogurt). While nutritional guidance has recommended low-fat and fat-free dairy foods for the past 30 years, the scientific evidence on whole milk and milk products is evolving and appears to be neutral to positive on cardiovascular and metabolic health outcomes.
For product innovators, creators and sellers, knowing and anticipating the habits of consumers is a necessity. The switch from three meals a day to multiple mini-meals is one change that hasn’t stumped us, but empowered us to think differently about how snacks are presented.
Where can food industry professionals interested in hygienic equipment design find great practical foundation knowledge? Technical educational programs offered by universities and/or related institutions account for a lot, if and where such specialized training exists.
Human Nutrition 101 has always told us that dietary protein is essential for health and wellness. Dietary proteins provide amino acids, the building blocks of structural and functional compounds we need to live healthy and active lives.
Certain ingredients allow ice cream to travel farther and recover from heat shock. But that doesn’t matter to the label-reading consumer. Here are some strategies for ice cream manufacturers to deliver a cleaner label.
International trade was one of the recurring themes offered by President Donald Trump during his campaign and in subsequent remarks following his victory in November. He specifically focused on the need for strict enforcement of trade obligations with our trading partners, and promised that they would be made to play by the rules.
Water quality trading (WQT) was introduced in the 1960s, and it’s a great concept. Since its introduction, WQT has been tried approximately 60 times around the world, but mostly here in the United States.
The Food and Drug Administra-tion’s time-clock for enforcing the most important FSMA regulation, the “Preventive Controls for Human Foods (PCHF)” started in mid-September 2016. As I write this in early December, it appears that FDA will be training its field investigators and regional milk specialists well past the end of 2016.