The FDA currently recognizes seven fibers as having health benefits. The new definition is evolving. Keep watch for newly approved beneficial fibers so you can adjust formulas and labels accordingly.
January 5, 2017
Dairy foods aren’t naturally great sources of fiber, but many fiber ingredients are added to dairy foods. The new Nutrition Facts regulations have redefined fiber, increasing the Daily Value from 25 to 28 grams, and making the calculation of fiber content on the food label more complicated.
The subject of harmonizing and aligning standards specified for food processing equipment in the United States, with design criteria intended for European equipment, can be rather complex and abstract.
With the start of a new year just around the corner, it would be useful to know what opportunities are looming on the horizon and beyond for cultured products category growth. Consumer decisions in food choices are complicated and multifaceted. But I have identified three category drivers you should consider.
The dairy industry has long touted that “milk contains nine essential nutrients.” And while the nutritional content of milk, cheese and yogurt hasn’t changed, the claims that the industry can make about dairy will be modified in some important ways by the new Nutrition Facts regulations.
Dairy foods are in an increasingly competitive environment where alternative beverages are vying for the attention of consumers and their grocery dollars. And while these alternative beverages may be trendy, they lack the strong nutritional portfolio of milk.
Thirty-five years ago when I began my career in the dairy foods industry, it was a unique time. The dawn of the 1980s brimmed with promise and hope for the United States. Ronald Reagan had been elected the 40th president, and it was a time of big, new and exciting ideas.
To reduce GHG emissions further, all segments of the dairy industry must optimize efficiency. That means increasing milk yield per cow, reducing enteric emissions, improving manure handling, optimizing breeding and enhancing cow comfort.
In 2008, the dairy industry made a voluntary commitment to reduce greenhouse gas (GHG) emissions by 25% by 2020 – a lofty goal, to say the least. In fact, it is remarkable to think how far we have already come since 1944.
Shelf life can be defined as the length of time a pasteurized product remains in good quality at a specified temperature after it is placed in its final container. Sanitation, for purposes of this article, refers to prevention of microbiological hazards and more specifically ensuring a hygienic environment.
Latin American cheese production in the United States has seen substantial growth over the last decade. Driven by the increase in the Hispanic population in the United States, which is now over 55 million, as well as increased consumer interest in specialty cheese, production has increased from around 167 million pounds 10 years ago to around 254 million pounds in 2015.