Innovation is a major driving force in the dairy industry. From new product development to improved testing methods, the industry is constantly working to develop technologies that allow us to create uniquely delicious products that exceed consumer expectations.
Salt’s ability to balance and expose rich flavors makes it the easiest and most inexpensive way to enhance flavor. However, industry changes are encouraging manufacturers to revisit sodium levels in their products.
While Today’s Dietitian listed “Probiotic Push” as one of the hot nutrition trends for 2016, their synergistic partners, prebiotics, have not gained as much traction with either consumers or health professionals.
In order to have safe and high-quality products, dairies must start with high-quality raw milk and cream. Tests must be selected and run on each batch/tanker before you decide whether or not to accept the load.
Before the Trans-Pacific Partnership (TPP), U.S. cheese exporters faced a 245% out-of-quota tariff if they wanted to ship to Canada. After TPP is implemented, U.S. cheese exporters will continue to face a 245% out-of-quota tariff, but with the opportunity to compete for a larger quota of various cheeses.
People are living longer, but their golden years are often marked by physical and mental decline. It is estimated that as many as 90% of seniors are deficient in Vitamin D, a critical nutrient for aging bodies and brains. Physicians frequently prescribe a vitamin D supplement, but fortified dairy foods contain a readily absorbable source of this nutrient, plus an overall nutrient package that may be more beneficial to bone, cardiovascular and cognitive health than a pill.
While protein consumption in the United States generally meets the minimum requirements, emerging research indicates a higher-protein diet — while staying within the range of 10% to 35% of total calories (the amount for weight management) — may have benefits for certain populations.
Hygienic design is a design process or a set of design principles to manage hazards and reduce food safety risks in food processing equipment, processes and facilities. For this article, we will concentrate solely on equipment with one very big proviso – equipment design is only one of many inter-related elements.