Dairy Foods Columnists
Government rules and programs affect dairy processors and their fleets. For example, there is the call to reduce greenhouse gas emissions and improve fuel efficiency of medium- and heavy-duty trucks beginning in 2017.
February 19, 2013
By now, we all know that the Mayans weren’t correct. The world did not end on Dec. 21, 2012, but anyone involved in trucking is certainly facing a number of problems and might feel as though the Mayans were onto something.Read More
Fermented milk products could arguably be one of the most convenient, tasty, economic and healthy foods we have today.
February 17, 2013
Consumer’s acceptance of the idea that yogurt, a fermented (cultured) milk, is “good for you” has been so widespread that it has attracted other marketers who are trying to figure out how to capitalize on its popularity.Read More
Handle with care. A properly formulated mix has the right mouth feel, tastes great and delivers the nutrient content consumers seek.
February 16, 2013
Greek-style frozen yogurt is a product that emulates the properties associated with the success of cultured Greek yogurt. Those properties involve primarily protein and acidity (tartness) levels higher than those of conventional yogurt.Read More
Processors create new usage occasions for cheese and butter.
February 12, 2013
Rather than curse the younger generation who are in the dark about how to cook, it’s better to light a candle and show them how to “get ’er done.” That’s the approach taken by two dairy companies, Kraft Foods and Land O Lakes. Dairy Foods honored each with an Editors’ Choice award in our Best New Dairy Products of 2012 program.Read More
When sodium salts are reduced in a cheese product, the pH and moisture content should be adjusted as well.
January 19, 2013
The topic of sodium reduction in dairy products continues to garner attention within the dairy industry, whether it is focused on the possible health benefits of a low-sodium product or the safety risks that can come with lower salt levels.Read More
There is a new method for measuring protein quality. It is more scientifically valid because it more accurately reflects the ability of the body to utilize essential amino acids.
January 18, 2013
For nearly 20 years, the world had accepted the PDCAAS (Protein Digestibility Corrected Amino Acid Score) as the gold standard for measuring protein quality. The dairy industry has long argued that this method has flaws and limitations.Read More
Establish a dairy product benchmarking system to provide easy-to-understand data that compares key food safety indicators against target food safety goals.
January 17, 2013
Everyone in dairy companies, including corporate management, has increased their focus on food safety over the past two years.Read More
Mick Jagger told us in song that we can’t always get what we want. But milk jugs and milk crates give us what want and need from a sustainability point of view.
January 17, 2013
Consumers want sustainable food packaging. Food manufacturers want to use sustainable packaging. Many packaging suppliers are striving to meet marketplace demands. But we live in an imperfect world and we can’t always get what we want. That said improvements are being made and have been made over the years.Read More
January 15, 2013
Don’t make 10 New Year’s resolutions. Just make one: Listen.Read More
January 15, 2013
We have so many new ways to communicate with you. You can stay connected with us via Dairy Foods magazine, the website, social media, e-newsletters, webinars and face-to-face visits.Read More