Dairy Foods Columnists

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Research from Innovation Center for U.S. Dairy tackles waste and sustainability.

Whey proteins provide protection against infection, boost muscle health. Constituting 20% of total milk protein, whey proteins boast a high nutritional value, are easily digestible, and readily absorbed.

Innovation abounds in protein ingredients and dairy applications. In the plant-protein category, soy remains a strong player due to its nutritional profile, but pea is the most sought after plant protein, according to experts. 

Michael Dykes Dairy Forum discussion outlined five goals.

Asking Congress to reauthorize and expand the Healthy Milk Incentives Projects program is first on the list.

The Standard of Identity (SOI) for yogurt was established in 1981. But now the SOI is changing and products may not meet new FDA standards; what you need to know to meet federal standards to use the term “yogurt” on the label. 

Preserve food safety, protect dairy plants from biofilms with regular cleaning and sanitation.

As an ingredient in frozen desserts, milkfat is critical when delivering sensory appeal and resistance to heat shock. The actual percentage of milkfat depends on a number of factors, including regulatory considerations, nutrition fact objectives and sensory appea. Learn more from ice cream gurus, Steven Young and Bill Sipple.

Three-in-four WIC participants concerned with the USDA proposal, Morning Consult survey reveals.

Can dairy products that combine the best of dairy and plant features appeal to flexitarians?