Dairy Foods Columnists
Rather than calling them low-fat Cheddars, describe them as high in protein, much like Greek yogurt makers compare themselves to traditional yogurt.
October 9, 2012
During the past few years, pressure to manufacture good tasting low-fat and reduced-fat options for the foodservice and ingredient industries has grown. New limits and regulations have led to even greater pressure on the dairy industry to produce and manufacture such products. While we face some challenges, the dairy industry has already developed several solutions.Read More
The most popular ingredients used to fortify milk-based beverages are probiotics/prebiotics, plant sterols and calcium.
October 9, 2012
Start with something healthy, and then make it better. That’s the basic recipe for creating a value-added milk-based beverage. Traditionally, the three largest and most active claims about dairy beverages regarded digestive/gut health, heart/cardiovascular health and bone health. But, in recent years, the market has seen many novel dairy beverages that tout energy, immune health, weight control, satiety, anti-aging, skin health, beauty, eye health, joint health, mental acuity and concentration.Read More
Play a little defense by writing an effective business continuity plan. This game plan can help you cope when your world falls apart.
September 18, 2012
The “normal” business climate no longer exists. Whether you are a senior manager, a shift supervisor or just starting your career, it is important to recognize that the unexpected is the norm.Read More
September 17, 2012
Many consumers are looking for food and beverages that enhance satiety, or a feeling of fullness, and they know that products high in protein fill the bill. In fact, calorie-for-calorie, protein is more satiating than carbohydrates or fat. What’s more, research suggests that dairy proteins — both casein and whey — increase satiety.Read More
As the Mars rover Curiosity explores the terrain and seeks signs of water on the Red Planet, another explorer on another planet finds a wonderful, life-sustaining fluid.
September 10, 2012
To much fanfare and well-deserved media attention, NASA landed its Curiosity rover on Gale Crater on Mars on the evening of Aug. 5. The engineers at mission control celebrated their expertise at deploying, landing and operating the explorer remotely from the Jet Propulsion Laboratory in Pasadena, Calif.Read More
There is Greek-style yogurt and then there is Greek yogurt made in Greece. Olympus Dairy International follows an 80-year-old family recipe that yields a thick texture and creamy taste
August 23, 2012
Greek yogurt has seen a dramatic rise in popularity in America over the past year, but many people don’t realize that the yogurt they are picking up on a daily basis is Greek-style yogurt, not actual Greek yogurt. Olympus Dairy International is the largest organic dairy manufacturer in Greece and now we’re exporting our authentic strained Greek yogurt to the United States.Read More
Do all probiotics in dairy products deliver on their promises? Find out more.
August 22, 2012
Probiotic-containing dairy products are gaining in popularity; but do all these products deliver on their promises? Find out more.Read More
Don’t push off fleet safety and regulatory compliance to a department head or supervisor. These areas can make or break your business. So put a senior manager in charge.
August 17, 2012
Responsibility for fleet safety and regulatory compliance can be one of the toughest jobs in a dairy or ice cream company. It’s often not viewed as an important component in making a company successful or profitable. It is quite common to see these functions as second-tier management functions that are handled at the supervisor level.Read More
In New York state, two dairy processing plants that turn waste into energy (biogas), have created enough renewable energy to heat about 2,600 typical homes in the Northeast for one year.
August 17, 2012
Communities, industries, businesses and consumers are seeking options to incorporate renewable energy for many reasons, whether it is to offset the rising cost of fossil fuels, to be energy independent or to reduce the strain of a growing population depleting finite resources.Read More
Literally. Their 'Tharp & Young on Ice Cream, An Encyclopedic Guide to Ice Cream Science and Technology' has been published.
August 13, 2012
Bruce Tharp and Steve Young, who write the On Ice Cream column for Dairy Foods, have completed "Tharp & Young on Ice Cream, An Encyclopedic Guide to Ice Cream Science and Technology.