Being in the media, I consume a lot of media: newspapers, magazines, television, radio, websites and billboards. And being editor of this magazine, I’m particularly interested in the portrayal of food, especially dairy foods, in these media.
As early as the 1800s, it was recognized that the nutritional status of children could be improved through organized public and private feeding programs.
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.
“Dairy technology” may sound oxymoronic, given the most common connotations of technology. After all, we are an industry that has to strategize about feeding animals and what to do with their byproducts.
At the recent Natural Products Expo West show in Anaheim, Calif., I was amazed by how many companies promoted new products on the basis of not containing high-fructose corn syrup (HFCS).
More than a century ago, the Nobel Prize-winning Russian immunologist Elie Metchnikoff linked the long, healthy life of Bulgarian peasants to their high intake of fermented dairy products containing lactic acid bacteria.
Should dairy farms be allowed to sell jars and bottles of raw (unpasteurized) cow’s milk directly to consumers? It’s an issue that stirs the blood, like a helmet law for motorcycles or a body scan at the airport.
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
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