Articles Tagged with ''cottage cheese''

A quick look at the composition of some cultured dairy products shows that they are well designed for GLP-1 diets. High-protein yogurts, including skyr and Greek yogurt, are the first products that comes to mind.

The healthfulness of ultra-processed foods often sparks debate, particularly regarding the definitions of "hyper-palatable." Many associate these foods with being unnatural and inherently unhealthy, overlooking scientific considerations to the contrary.

Ingredients like gums, emulsifiers, and stabilizers are essential in dairy and non-dairy products, enhancing taste, texture, and stability in items like ice cream, cheese, and yogurt.

In addition to this acquisition, MMPA is expanding ultrafiltered milk production capabilities at its Ovid, Mich. facility. This enhancement adds 3 million pounds of daily processing capacity to the facility and builds on MMPA’s existing ultrafiltered milk capacity at Constantine, Mich.

Cultured dairy is hitting all the right notes in the food industry, drawing comparisons to top music acts. Fueled by health trends and viral social media, yogurt and cottage cheese are soaring in popularity. Recent data shows yogurt sales have surged by 14% over the past year, reaching a remarkable $12.44 billion. Clearly, cultured dairy is more than just a trend—it’s a true sensation.

In the early 1900s, pasteurization revolutionized the U.S. dairy industry, making milk safe for mass consumption and paving the way for a thriving market. Milk remains a staple in our diets and the foundation for a variety of beloved dairy products.

Keith Seiz, ingredient marketing expert for Erie, Colo.-based National Honey Board, joins us for Episode 58 of the “Let’s Talk Dairy” podcast, where he discusses honey and its relationship to dairy products.

Cincinnati-based Graeter’s Ice Cream has won the first-ever Dairy Foods Product of the Year for its Skyline Spice Ice Cream. The award honors the best new dairy product introduced from July 1, 2024, to June 30, 2025.

Eight thousand, two hundred and five. That’s the number of votes Dairy Foods received from readers for our new 2025 Product of the Year award. I am extremely proud of that number, and equally joyous we had 15 tremendous nominees vying for the inaugural honor.

If there is one theme I have witnessed beyond the oft-mentioned health and wellness and flavor trends, it is today’s staying power of dairy products. Perhaps we should call this the “Golden Age” of dairy.