Dairy Foods Columnists

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Some startup companies have claimed that they can commercially and sustainably produce an animal-free “milk.” 

I am writing this column as 2021 nears its end and 2022 awaits on the horizon.

It is well established that milk is a natural beverage packed with nutrients such as protein, fat, lactose, vitamins, and minerals. 

Have you ever purchased a hygienic tank for a food processing application and found out after delivery that the spray device included with the tank was not suitable for your application? 

So much has changed in the dairy industry in the past two years that it can be difficult to assess.

Supply chain disruptions are currently a highly frustrating reality for industries across the globe. In fact, an October 2021 quarterly report from CoBank’s Knowledge Exchange relays that supply chains are arguably in the most dire condition since the beginning of the pandemic. 

Looking at the top 10 list of health positioning for new yogurt products worldwide over the last two years (based on a report from Innova Market Insights), it is a bit surprising that “no-/low-/reduced-fat” tops the list, with “high source of protein” coming in a close second.

In October, FDA released long-anticipated guidance on sodium-reduction targets for the food industry — a move designed to encourage the reduction of Americans’ sodium intake, which exceeds the 2,300-milligram limit recommended by the Dietary Guidelines for Americans by nearly 50%.