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Traditionally, the primary association of milk and dairy foods in a nutrition and health discussion would be for health maintenance – calcium to build strong bones and vitamins to prevent diseases associated with nutrient deficiency.

Flavor is the No. 1 reason consumers become repeat customers of foods and beverages. If  a product tastes good, consumers will buy again and again. Formulators rely on suppliers to help them with flavor profiles.

For those of you who lived the late 80’s, you should remember the oat bran fiasco, a classic example of “good science goes fad.”

World Dairy Expo Honors Gifford’s Dairy, Sartori FoodsGifford’s Dairy, Skowhegan, Me., was selected as the Grade A & Ice Cream Grand Champion, which was sponsored by Dairy Foods, of the

News headlines from just one week in August.

Emmi-Roth Käse USA is based in a region of Wisconsin known as “little Switzerland.” That’s appropriate for this division of dairy giant Emmi AG of  Lucerne, Switzerland. The U.S. producer is shooting for sales of $500 million.

For the hospital and nursing home foodservice market, Wells’ Dairy adds protein, fiber and extra minerals to its ice cream. Other makers have developed new flavors with candy or fruit.

“Superfoods for Super Health” is Austin, Texas-based Genesis Today Inc.’s tagline for its extensive line of nutrient-enriched foods, including many made with milk. The company recently introduced a line of

On June 16th and 17th, two things came together that are not normally associated with each other – ice cream and politicians.

When I pose this question, I don’t mean you personally, rather the products you formulate.