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New creative dairy dishes in restaurants

In addition to old standbys like mac and cheese, restaurant chains create dishes like spicy beef queso and Parmesan-crusted walleye.
June 6, 2012
Restaurant operators keep things fresh by revamping their menus and developing new dishes. The dairy foods industry has benefitted big time. Cheese, ice cream, sour cream and other dairy foods are appearing throughout these new menus. They are incorporated into appetizers, main and side dishes, desserts and beverages.
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National Dairy Month

The California dairy industry answers questions about milk

June 4, 2012

Have you ever wondered which milk is best for you and your family? For National Dairy Month, the California Milk Processor Board and the Dairy Council of California are educating consumers on the various milk options available today and how their choices could make a difference in their overall health. "Dairy milk has been a part of the American lifestyle for centuries, but families still have many questions about this beverage," says Ashley Rosales, Registered Dietitian for Dairy Council of California.


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Research shows how to reduce sodium in cheese

Public health concerns over hypertension have cheesemakers looking to reduce sodium. Research has found that a little dairy in a DASH diet reduces the risk of high blood pressure.
Nigel Kirtley
May 15, 2012
Pressure from public health authorities to reduce sodium in the food supply continues to grow. There are many sides to the debate. Though dairy foods in total contribute only 11% of the sodium in the U.S. diet, the dairy industry has recognized the need to address these concerns and has been taking action. Being proactive helps the industry identify solutions that make sense for the food supply, the dairy business and consumers’ health and taste preferences.
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Making the next generation of frozen yogurt

The frozen yogurt category is getting its second wind. Today’s product is more acidic, and some consumers prefer a sour or tart taste. But the bigger market is for creamy, indulgent frozen yogurt. Here are tips and ideas for working with flavors.
Kimberly Decker
May 14, 2012
It’s getting harder to stroll a city block without landing in front of yet another frozen yogurt outlet. These brightly colored, sleekly designed shrines to soft-serve bliss are sprouting like spring grass, adding oomph to what some have described as the latest renaissance for a category that was all but written off not long ago.
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Baby boomers want better beverages

As Baby Boomers seek better health through better beverages, makers of juices, teas, coffees and other nondairy beverages create a new generation of drinks that offer flavor, variety and the promise of a new way of life.
Marina Mayer
May 14, 2012

The post-World War II baby boom led to a population increase, a need for diversity and a change in cultural identity. Baby boomers (born from 1946 to 1964) have turned into “beverage boomers” who seek a healthy, well-balanced diet and practice a better-for-you lifestyle. These Beverage Boomers are changing nondairy beverages.


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Brisk Iced Tea Star Wars promotion

May 14, 2012
Brisk Iced Tea, Purchase, N.Y., promoted a new video game on limited-edition 1-liter bottles sold in 7-Eleven stores in April and elsewhere in May and June.
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