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.

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.

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.

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.

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.

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.

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.

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.

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.