Dairy Foods Columnists - Articles

‘Clean label’ dairy begins at the farm

Clean-label initiatives might include unique partnerships with dairy farmers, a focus on non-GMO feed and supporting sustainable agriculture.

Sharon Gerdes

May 3, 2017

"Clean label” and “clean eating” are becoming top priorities for young adult consumers. But there is no uniform definition – among consumers or food companies – on what constitutes clean label.

Labels indicating a more clear 'use by' date can combat food waste

Labels indicating “best if used by” and “use by” indicate quality and food safety, respectively. They need to be accompanied by a consumer-education campaign.

Emily Lyons of the International Dairy Foods Association

Emily Lyons Ruth Saunders

May 2, 2017

An estimated 133 billion pounds of food is wasted in America each year, according to the Economic Research Service of the U.S. Department of Agriculture.

Online guide reviews sustainable technologies for dairies

A new website reviews technologies for managing or creating manure-based products. Dairy producers will find this site helpful.

Clay Detlefsen

April 12, 2017

As we continue looking for ways to reduce greenhouses gases and recover excess nutrients from manure and put them to use where they are beneficial, one frequently faces the conundrum of how to do it and do it right.

How to avoid color defects in cheese

It’s important to understand the cause of visual defects that can occur with cheese and use appropriate preventative methods.

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

April 6, 2017

From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.

Novel ingredients, process technologies reduce stress in ice cream

It is important to minimize and stabilize the size of ice crystals. Pre-aeration promotes small air bubbles with inherent resistance to growth during manufacturing and handling.

Bruce Tharp

Steven Young

April 5, 2017

As we have often noted, ice cream is the only food intended to be consumed frozen. Thus, dairy processors need to protect that which fails first, i.e., body and texture (which can be described as bite, chew, smoothness and creaminess.)

Millennials redefine ‘healthy’

Millennials are concerned with the health of animals, people and the environment.

Sharon Gerdes

April 4, 2017

This new generation, defined as those ages 20 to 36 in 2017, have different views about food than my generation of baby boomers.

Minimize risk, maximize quality with sound QC and QA practices

Under FSMA, dairies need to identify hazards that require a preventive control, including an analysis to verify the safety of ingredients.

Nancy H. Eggink

March 13, 2017

How does the Food Safety Modernization Act (and specifically Preventive Controls for Human Food) affect your Hazard Analysis Critical Control Point (HACCP), food safety plans and your Quality Control Laboratory?

Is there flexibility in fat levels of milk when it comes to health?

Growing evidence supports the association between full-fat dairy foods and neutral to positive health outcomes.

Gregory Miller Mickey Rubin

March 9, 2017

The conversation seems to be moving in a more balanced direction for whole milk-based dairy foods (i.e., milk, cheese and yogurt). While nutritional guidance has recommended low-fat and fat-free dairy foods for the past 30 years, the scientific evidence on whole milk and milk products is evolving and appears to be neutral to positive on cardiovascular and metabolic health outcomes.

Opportunities in snacking are primed for dairy ingredients

A look into daily snack patterns offers insight for dairy manufacturers to tap into what consumers are looking for with their snacks.

Susan Larson

March 8, 2017

For product innovators, creators and sellers, knowing and anticipating the habits of consumers is a necessity. The switch from three meals a day to multiple mini-meals is one change that hasn’t stumped us, but empowered us to think differently about how snacks are presented.