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Mixed results with vitamins, mineral mix-ins for milk

Does it add value to dairy foods and beverages when processors add more vitamins or minerals? Or does it tarnish an otherwise clean label?
Karen Giles-Smith MS, RD
December 10, 2012
On both a personal and professional level, I believe dairy foods are perfect just the way they are. The truth is: I don’t want anyone messing with my milk (or cheese or yogurt). Milk is naturally nutrient-rich and although I understand the rationale for adding vitamin D, I don’t think milk needs further assistance — but that’s just me. Or is it?
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Products of the Year

The 10 best dairy foods and beverages of 2012

We picked our favs, now it's time for you to vote for yours.
December 4, 2012

Dairy Foods editors selected the 10 best dairy products of 2012. If you don't like these selections, then vote for your favorites from among all 25 nominated foods and beverages.


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Adult Beverage Co. introduces strawberry flavored alcohol-infused milk

November 13, 2012
Adding to its line of liqueurs, White Plains, N.Y.-based Adult Beverage Co. announced a strawberry flavor addition to its alcohol-infused milk. The ready-to-drink Adult Strawberry Milk combines strawberries, cream and vodka, and doesn’t require refrigeration. The suggested retail price for a 750-milliliter bottle is $17.99.
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Milk processors scratch a niche

Fluid milk processors develop specialized milk for niche markets. By adding vitamins, flavors, fiber and extra calcium, milk brands appeal to various health needs of consumers.
James Carper
November 12, 2012
How do processors create value in a commodity item like milk? They add flavors and functional ingredients, make it more portable and seek new channels of distribution.
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Woe is milk

'We must re-invent milk,' says Darigold CEO at industry confab

DMI approved six proposals to accelerate product innovation, extend milk’s availability in new channels, and secure additional resources to market fluid milk.
November 1, 2012

Barbara O’Brien, president of the checkoff-funded Innovation Center for U.S. Dairy, said fluid milk “is now at a crossroads” following four decades of declining sales.

“There are solutions,” O’Brien said. “But we need the will and commitment (of the industry) to carry them out.”
 


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