All foods provide energy in the most straightforward, scientific sense. 

Protein plus added ingredients for mobility, blood-glucose control, and immune support help seniors navigate the challenges of aging.

My husband and I recently went grocery shopping together — a rare event — to purchase food and ingredients we needed for hosting a small cocktail party. We were in the cookie and cracker aisle when my husband spotted it: a brand of crackers touting “Plant Based” on the front panel of its packaging.  

When specifying or designing dairy processing equipment, the first criterion is functionality for its purpose. But it is critical to remember that functionality includes cleaning and sanitizing. It is commonly thought that cleaning and sanitizing is the last step in the process, but it is not — it’s the first step. 

The reduction or elimination of lactose in ice cream and other frozen dairy desserts goes back to well before the simple declaration(s) of “low carb” in the early 2000s. 

There were over 2,000 new cultured products introduced worldwide in the past two years with a reduced-, low- or no-added-sugar claim, according to Innova Market Insights’ new product database. 

A silent crisis is gripping our nation’s children. In a typical school year, more than 30 million students of all ages rely on school breakfast and lunch for their daily recommended intake of critical nutrients.

Higher diversity is the hallmark of a healthy gut microbiome. 

Biennial survey data from Dairy Farmers of Wisconsin show some trends that need dairy’s attention.

On March 2, USDA announced an additional investment of $80 million in the Dairy Business Innovation (DBI) Initiatives.