Dairy Foods Columnists

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Consumer awareness of the health benefits of probiotics continues to grow. And more consumers are abandoning probiotic supplements and looking for real food carriers.

Whether you're in the business of manufacturing cheese, milk products, milk powders, cultured products, ice cream or anything else in the dairy world, your final products must be wholesome and pathogen-free.

Research linking dairy foods with reduced risk of disease has continued to grow over the past decade, including in the area of cardiometabolic health. So what exactly does this mean?

The ability to digest lactose varies widely within populations, ranging from more than 90% of individuals from northern European countries, to less than 10% of individuals from Southeast Asian countries.

The pending change to nutrition labeling regulations requiring the declaration of "added sugars" (AS) in the Nutrition Facts panel is likely to make AS content the subject of competitive market positioning. The pending increase in ice cream serving size from 1/2 cup to 2/3 cup (which increases AS by >30% per serving) further complicates AS management.