Stay current with news and opinions about the dairy processing industry. The weekly free-standing insert report tracks dairy promotional activities. Editor in chief Jim Carper recaps the people, products and companies making news each week. Guest bloggers share their opinions.
By engaging with consumers about how dairy foods and beverages are natural sources of high-quality protein, the industry can leverage current consumer attitudes and health trends for a sizable business opportunity.
As part of a health-conscious diet, many consumers perceive protein to be center stage as they strive to manage their weight and maintain a healthy lifestyle. For the dairy industry, the connection of protein to consumers’ needs for weight management can’t be ignored. When combined with its other essential nutrients, delicious taste and convenience, the natural protein found in milk, cheese, yogurt and other dairy-based products lends itself to food options that can help consumers increase their protein intake throughout the day.
More than half (55 percent) of adults say they would like to get more protein in their diet. Consumers also are more aware of protein’s benefits, with 88 percent recognizing that protein helps build muscle, 60 percent agreeing it creates a feeling of fullness and 60 percent indicating a diet high in protein may support weight loss.
On the occasion of its silver anniversary, the CEO of Organic Valley writes that the co-op is “investing in the next generation of farmer and staff leadership, building our culture and growing our organic mission together.”
Dairy processors need to continue to push the innovation envelope as fluid milk continues its battle for share in the crowded beverage market.
August 21, 2013
It’s been a painful time for fluid milk, but the fluid milk industry is now moving beyond the gallon jug to address changing consumer needs more aggressively, primarily through the introduction of low volume, niche or branded products.
Never mind that most of the world freely uses and understands the word Parmesan as it applies to cheese. To the EU, however, Parm means only Parmigiano-Reggiano. And feta is a cheese made only in Greece. The EU is trying to force its approach to food names on every country in the world. It already has gummed up the South Korean market for non-EU makers of Asiago, feta, fontina and gorgonzola.
ATP bioluminescence is the gold standard for testing aseptic, UHT and ESL dairy, soy and nut milk-based products.
July 18, 2013
Traditional product testing of dairy and related products can contribute several days or weeks to the production cycle, requiring millions in working capital and inventory expenses. Fortunately, there is a better way -- rapid detection technology that relies on ATP bioluminescence.