"That which we call a rose, by any other name would smell as sweet," Shakespeare said. But would calling foods and ingredients "bioengineered" rather than "genetically modified" make them more acceptable to consumers?
With the right approach and focus, the agency’s comprehensive initiative will provide the updates companies need to innovate and meet the tastes of today’s consumers.
Consumers walking down the dairy aisle have their choice of many different brands and products, from traditional favorites to new offerings with novel tastes, textures, flavors and nutritional content. When they're making purchase decisions, product labels matter.
America's dairy foods industry is experiencing unprecedented change. We’re dealing with political and trade pressures, evolving consumer choice and increased competition in the food and beverage space, among other things.
The dairy processing industry is under constant pressure to improve its food safety systems. This pressure stems from improvements in public health surveillance (such as the expanded use of whole-genome sequencing) and a ramping-up of food safety requirements from regulators, further processing customers and consumers.
Cheese is a fermented product, which means that cheesemaking requires the growth of millions of bacteria, we call them starters (to start the acid development), to acidify the product. Initially, these bacteria originate from the raw milk itself (cow, milker, equipment, etc.).
There is a large (and growing) body of published nutrition research studies that affirm dairy protein's popular and proven benefits, including weight management support, muscle health maintenance in aging and post-exercise recovery enhancement.
Dairy calcium is highly bioavailable and works synergistically with vitamin D and other nutrients to build healthy bones. Adding probiotics may increase bioavailability
A few years back, my family physician recommended that I be tested for bone mineral density and start taking a calcium supplement. I explained that I got my calcium from dairy and had great bones.
The data age is here to stay, and we know dairy companies that don't take advantage of it will be less successful than those that do in this highly competitive, and often volatile, market environment.
Change is increasingly beginning to seem like the only constant. There's the ever-rotating millennial tastes replacing those of the steadfast boomers. There's my always updating Apple's iOS, forcing me to upgrade from an iPhone 7 to an iPhone X.
Need we remind ourselves, ice cream remains the only food produced with the express intent of being consumed frozen. Relevant "rules of engagement" (i.e., Mother Nature's rules of chemistry and physics) are not likely to change any time soon. Thus, contemplating the demands on any given ice cream mix relative to compositional changes under consideration is daunting.