Cultured Dairy

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Dairy processors and the foods they make have a pretty good reputation for safety and cleanliness. Aside from news articles about illness traced to consumption of raw milk, recalls of pasteurized fluid milk are not common. Drinking raw milk can be dangerous, especially when the product is mishandled by the purchaser.

Dozens of cultured dairy innovations have been launched since January, with more to come this summer.

Athenos, Chobani and Fage unveiled national advertising campaigns within weeks of each other.

For the past few years, yogurt has been touted as a healthy go-to breakfast option, especially since all consumers have to do is add some granola or fruit pieces or drizzle on some honey for a better-for-you on-the-go snack.

Dairy processors consider superfruits.

Uncle Sam Sports A Low-fat Milk MoustacheLow-fat and low-sodium dairy foods fare favorably in the 2010 Dietary Guidelines for Americans (DGA) released jointly on Jan. 31 by the Department of

Consumers have hectic, complicated lives. The 2011 trends forecast by the Food Channel (in conjunction with Culturewaves, the International Food Futurist and Mintel International) states: “for years we talked about simplicity, sometimes under names like ‘local’ or ‘social consciousness’ or ‘green.’

Over the past 10 years, refrigerated yogurt has had a remarkable combined annual growth rate averaging around 30% and nearly 40 million new users.

YoCream International, Inc. and Danone have entered a definitive merger agreement under which a subsidiary of Danone will merge with YoCream.  

In this age of negative and “gotcha” reporting about our food supply and the food industry, let’s not forget that dairy foods satisfy us and meet our needs in so many ways.