Dairy Foods Columnists

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A conference on hunger, nutrition, and health takes place this month.

While fermented foods and probiotics are trending, these nutrients have been essential in diets for 10,000 years. 

Consumers need food and beverages no matter what

On Aug. 1, I succeeded Amy Vodraska as publisher of Dairy Foods, a publication I have long admired in my decade at parent company BNP Media.

Experts handle third-party equipment verification to assure conformity, safety.

Overcoming challenges and embracing opportunities in the cheese market.

Whey Protein Phospholipid Concentrate (WPPC), a low-value coproduct, is currently being examined as a source of nutritional and functional ingredients. 

Society is changing. As the baby boomer generation ages, and slowly leaves this world, a new force of consumers is emerging and challenging the way the dairy industry does business.

Retail sales of plant-based milk alternatives have reached $3.1 billion dollars in the United States and $20.9 billion worldwide. Yet, there’s no disputing the power of nutrients found in real dairy milk. In fact, real dairy milk contains nine essential nutrients, including 8 grams of protein; while almond milk, the most popular milk alternative, contains only 1 gram.

For the second year in a row, Dairy Foods is focusing its July issue on the topic of sustainability. The widely accepted definition of sustainability is “meeting the needs of the present without compromising the ability of future generations to meet their needs.”