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.
There is a growing mandate from health authorities to reduce consumption of sugars (i.e., mono- and di-saccharides). For example, the current Dietary Guidelines for Americans call for significant reduction in calories from “added sugars.” Excluding lactose (which could eventually be included), current frozen desserts can contribute up to 22 grams of added sugars per serving, representing approximately 80% of total calories. The numbers will surge as serving sizes are increased to reflect the amounts typically consumed by Americans.
In early March, the state of West Virginia passed a new law making it easier for its citizens to purchase raw milk. To celebrate the passage of the legislation, one lawmaker shared a toast of raw milk with his colleagues. It may have been just a coincidence, but many of the lawmakers ended up getting sick in the ensuing days.
Today, consumers in the United States can experience a huge variety of affordable, fresh and innovative dairy foods, not only from across the country, but also from around the globe, just by visiting the local grocery store — an experience that was considered impossible only a few decades ago. Advances in food science, processing, packaging and a tremendous expansion of the cold chain distribution system are a few of the ways by which this progress has been achieved.
Eye development in cheese can be a sought-after attribute or an unfortunate defect, but in both cases, gas is the culprit. That’s why it is essential for cheesemakers to understand the basics of gas development and apply that knowledge, whether they are looking to make a tightly knit Cheddar or a Swiss with perfect eyes.