Dairy Foods Columnists - Articles

Are plant-based milk alternatives healthier?

Plant-based beverages fall short on protein quality and quantity.

Sharon Gerdes Health and Wellness editor of Dairy Foods

September 21, 2020

At least nine different plants are used to make milk alternatives, including almond, cashew, coconut, flax, hemp, macadamia nut, oat, rice and soy. And the category is exploding.

2019 State of the Industry: US dairy exports lose their pass line bets

COVID-19’s effect on dairy demand

As the pandemic continues, there are many unknowns as to how the global dairy market will react.

Nate Donnay

September 10, 2020

We all talk about dairy demand as if we know what we're talking about. If you are trying to sell cheese to an importer in Mexico and you sell them 10% more than you did last year, is that good demand? What if you had to cut your price in half from last year to make that sale? Is that still good demand?

Dairy’s affordability is a key sustainability consideration

Affordability needs to be part of the conversation around sustainable food systems.

Gregory Miller

September 3, 2020

Dairy's established nutrition legacy and its commitment to responsible production are longtime pillars of sustainable food systems. But how often do we factor the affordability of nutritious dairy products into the equation?

Funding priorities for dairy are top of mind

IDFA is working to ensure the final federal funding package includes all of the industry’s appropriations priorities.

J. David Carlin

August 28, 2020

As the federal government's fiscal year draws to a close, Congress is still trying to pass legislation to fund federal agencies after Sept. 30, including those that administer programs that are vital to the dairy industry.

Formulating high-protein drinkable yogurts

Follow a few tips and pay attention to the protein chemistry.

K.J. Burrington

August 25, 2020

One of the ways to add differentiation and consumer appeal to a fermented dairy drink is to increase the protein content. But adding protein to any cultured product typically results in an increase in viscosity.

Fiber ingredients could add value to dairy products

They enable sugar reduction while promoting digestive and immune health

Sharon Gerdes

August 21, 2020

Even though a cow's diet includes a lot of high-fiber feedstuffs, fluid milk contains no fiber. Yet fiber is an excellent ingredient to boost the nutrition of a wide range of dairy products and dairy alternatives. Let's explore the benefits of adding fiber to foods in the frozen and refrigerated dairy cases.

Cheese choices meet individual health needs

Versatile and nutrient-dense, cheese is finding new ground as a 'health’ food.

John A. Lucey Ph.D., Director, Center for Dairy Research

August 17, 2020

Cheese is a healthful food that checks many nutrition boxes and tastes great. It's a valuable source of high-quality protein, calcium, phosphorus and magnesium.

Using stabilizers and emulsifiers in ice cream

Stabilizers manage the behavior of water, while emulsifiers manage the functionality of fat.

Steven Young

Bill Sipple

August 14, 2020

Stabilizers and emulsifiers are "mighty mites" - with low use rates, they have a major influence(s) on the chemistry, physics and behavior of ice cream. But are they really necessary? It depends.

Changing consumer demands inspire product formulation with dairy proteins

Dairy proteins can help manufacturers capitalize on opportunities in new formats and flavors.

Terri Rexroat

August 5, 2020

Consumer demand for protein has been driving global new product development since long before the COVID-19 pandemic, and with an increased focus on healthy eating, it likely will continue to gain strength in the future.

How to select and maintain processing equipment with nonmetal surfaces

Surface materials must meet the same hygienic design, fabrication and cleanability requirements metals must meet.

Dr. Ronald Schmidt

July 24, 2020

A variety of food-contact and non-food-contact applications use nonmetal materials. Plastic, rubber and rubber-like materials are the largest and most diverse category.