Dairy Foods Columnists
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.
A new campaign to educate moms about the benefits of milk processed at ultra-high temperatures and packed in aseptic cartons aims to shift consumption away from sodas and sports drinks to nutritious milk.
August 13, 2012
Everyone knows the woes of milk consumption. It has been in a steady decline for years. Once a person exits the ‘tween years and enters the teens, milk is about as relevant as a subscription to Tiger Beat magazine. Heavy drinkers of the stuff are ages two through four; 90% of this age group consumes milk, compared to 61% for those ages 50 and older.Read More
World-renowned sports nutritionist says, “Just drink it.”
July 23, 2012
To rehydrate and refuel after intense exercise, it doesn’t get any better than flavored milk. According to Nancy Clark, MS, RD, internationally-known board certified specialist in sports dietetics and author of "Nancy Clark’s Sports Nutrition Guidebook," flavored milk has what it takes to help athletes recover: carbohydrate to refuel muscles, high quality protein to build and repair muscles, water to replace fluid losses, sodium for fluid absorption and retention, and calcium for bone health.Read More
You make it, ship it and show it. But the ultimate goal is to have the consumer put your dairy foods in her cart, take them home and serve them to her family.
July 9, 2012
Grocery retailers have been adept at offering promotions, but not solutions. The Innovation Center for U.S. Dairy worked with retailers in test markets on “solution centers.” Rebecca MacKay, the vice president for strategy, insights and planning, told me the Innovation Center developed a “Breakfast Zone” concept that gave shoppers new ideas for the morning meal.Read More
The future looks bright for tea: Here’s why
June 21, 2012
Tea, even when served cold, is hot. Other than water, tea is the most consumed beverage in the world and the 6th or 7th most consumed beverage in the United States.Read More
These are the bad bugs in dairy plants. USDA and FDA surveys have reported that Listeria is present in more than 10% of all raw milk from commercial U.S. dairy farms.
June 8, 2012
Listeria monocytogenes (L. mono)is a gram-positive bacterium and a specific member of the Listeria family. It is capable of causing severe illness and even death. The mortality rate from L. monoin susceptible populations is one of the highest of any known food pathogen. Individuals with compromised immune systems are particularly vulnerable.Read More
There is a global opportunity in dairy ingredients for U.S. processors. Wherever they live, the older population needs good nutrition to live well. Whey powders and milk proteins can help food and beverage manufacturers develop nutritious foods.
June 8, 2012
An aging world population of almost half a billion seniors age 65 and older has placed demands on food and beverage manufacturers to take a closer look at the nutritional needs of seniors, who battle chronic conditions affiliated with aging. Dairy ingredients are well positioned to help address these needs.Read More
Brand managers use images of lakes, mountains and ingredients on the foil seal of yogurt and sour cream packages to tell a story of purity and quality.
June 7, 2012
Give the shopper what she wants. A survey showed that high-quality ingredients were important to consumers, so Brown Cow, Antioch, Calif., re-did its lids.Read More
Consumers have a variety of reasons for choosing organic or natural dairy products. And some shoppers just don’t know the difference.
June 7, 2012
When consumers choose to purchase natural and organic items, 86% buy dairy products, said David Browne, senior analyst at Mintel, a market research firm. Those who buy natural and organic foods and beverages are most likely to purchase eggs (73%), milk (69%), yogurt (67%) and cheese (65%), according to a Mintel report from November 2011.Read More