Articles Tagged with ''plant-based milks''

Silk is a plant-based products pioneer

Silk introduced its first soy-based beverage decades ago; the Danone North America brand is now a leader in plant-based product innovation that goes well beyond soy

Kathie Canning

April 3, 2020

Back in 1977, milk, the genuine dairy kind, was still a mealtime staple for most families. In fact, per-capita fluid milk consumption stood at 247 pounds, a whopping 101 pounds more than the tally in 2018, according to data from the USDA Economic Research Service.

Califia launches oat milk with nutritional enhancements

Übermilk contains protein derived from peas, oats and sunflower seeds.

February 25, 2019

Übermilk contains protein derived from peas, oats and sunflower seeds.

Flexitarian trens are impacting dairy, nondairy beverages

Flexitarian trends are impacting dairy, nondairy beverages

Jessica Jacobsen

February 14, 2019

In 2017, Target Corp. released a TV commercial in which the father says that he's going on a milk run and asks what everyone wants. One child says skim milk, one says chocolate milk and the third child says that she's not doing dairy this week.

Silk launches Oat Yeah oat milk line

The plant-based products come in three flavors.

January 30, 2019

The plant-based products come in three flavors.

NMPF leadership remains committed to achieving passage of Dairy Pride Act

The act would force FDA to take action on ‘mislabeled dairy imitators.’

November 1, 2017

The act would force FDA to take action on ‘mislabeled dairy imitators.’

Plant-based proteins power up beverages

Protein is the top trend in new beverage product launches.

Barbara Harfmann

February 16, 2017

With health-and-wellness trends driving product innovation, protein is making a move throughout the aisles as 17% of new products contain protein, according to Chicago-based Information Resources Inc.’s (IRI) August New Product Pacesetters report “Harvesting the Fruits of Innovation Done Right.”

Dairy processors should promote milk as a nutrient-dense protein choice

Consumers are exploring plant-based protein options. Dairy processors have to demonstrate why their foods are the better, more nutrient-dense choice.

James Carper

October 7, 2016

One size fits all never works. Dairies understand that consumers want options. That’s why milk processors offer the four fats (whole, 2%, 1% and nonfat), ice cream makers churn no-sugar-added varieties and cheesemakers cut their products into slices, chunks and shreds.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.