Dairy Foods Columnists

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It’s “ice” cream for heaven’s sake — the only food designed, formulated, manufactured, stored, distributed and sold with the express intent to be consumed frozen. It’s not frozen pizza, nor a pack of frozen peas, Ice cream is different.

The COVID-19 pandemic increased consumer interest in immune health and sales of probiotic foods and beverages. Circana (previously IRI and NPD) reports that probiotic beverages have increased both dollar and unit sales for the past three years, and probiotics were found in over 30 beverage subcategories.

With ever-increasing pressure on supply chains to improve cost structure and better optimize processes, a major focus has been on improving efficiencies. This includes the use of inland ports.

Packaging is essential to maintaining and protecting the quality of the cheese product as well as attracting the eye of consumers. The Center for Dairy Research is investigating methods to produce bioplastics from dairy waste and looking into producing pure lactic acid, a renewable and biodegradable bioplastic, from the biofermentation of cheese whey.

For many years, we (Bruce Tharp, Steve Young, and Bill Sipple) have contemplated, created, and applied a number of mix analytics.

Across the globe, individuals consume an estimated 2.25 billion cups of coffee per day. Coffee contributes a range of biologically active compounds, including many with antioxidant activity. 

U.S. dairy exports set new volume and value records again in 2022. This feat was accomplished despite high inflation and a host of other challenges to international trade, according to the U.S. Dairy Export Council (USDEC), Arlington, Va. 

The Economist magazine says the biggest economic story of 2023 is happening now. 

While significant changes are being made in the dairy industry, a base of consistency is critical. 

The topic is especially important for Grade A milk plants under the Federal Milk Market Order.