Articles Tagged with ''sugar reduction in dairy foods''

Join us for expert-led presentations from Rosa Espinoza, Research Chef at CuliNEX, and John Crawford, Senior Vice President of Client Insights, Dairy at Circana, as they share data-driven trends and real-world strategies for success in this fast-growing category.

Added sugar levels in flavored milk products sold at schools have plummeted by 57% since 2006 thanks to the voluntary, proactive efforts of America’s school milk processors. Calories associated with flavored milk have also declined, IDFA stated.

Designed to appeal to consumers who seek added benefits from their beverages, TruMoo Zero provides 13 grams of protein, which is 50% more protein than regular chocolate milk and no added sugar, DFA stated.

According to the company, this will grant manufacturers new opportunities to give their products a better-for-you upgrade. 

“No sugar tonight in my coffee. No sugar tonight in my tea. No sugar to stand beside me. No sugar to run with me.”

An Ho, director of food science and product innovation, at International Food Products (IFPC) joins Dairy Foods for Episode 34 of the “Let’s Talk Dairy” podcast. 

The pickleball craze is sweeping the nation. While the sport began in Washington State in 1965, the number of people playing pickleball today is skyrocketing.

Inclusions are much more than just toppings on a favorite dairy brand. 

In the business world, leading with transparency means honoring one’s commitments even when one is forced to make difficult decisions.