For about the past 20 years, the food and beverage industry has used high-pressure processing (HPP) to improve the safety of products. Foods such as sliced meats, avocado dips and certain beverages have especially benefited from this technology. Could the dairy industry also profit?

Large companies will be required to list "added sugars" on their Nutrition Facts panels by the end of this year.

People are interested in foods that can decrease inflammation. According to consumer insights from The Hartman Group, Bellevue, Wash., contemporary diets are personalized and all about balance, wellness and energy. This includes a consumer desire for diets that reduce inflammation.

As consumers worldwide look for ways to increase their protein intake throughout the day, multinational food and beverage companies are looking to diversify sourcing. Selecting a single protein source has advantages.

Yet again, European Union (EU) intervention stocks of skim milk powder (SMP) have effectively been drawn down to zero. When this happened in 2007, EU and U.S. prices ran up to new record highs.

A shelf-life study is used to evaluate the time, under specified storage conditions, that a food will tolerate without producing unacceptable microbiological, chemical, physical and/or sensory changes.

It seems that every year I learn about another exotic tropical superfruit brimming with healthy phytonutrients. But the reality is that most fermented dairy products in the United States rely on a fairly narrow list of traditional and cost effective fruits in their flavor lineup.

The new Congress that convened in January will have implications for federal dairy policy. Republicans maintain control of the Senate, but Democrats are now in charge of the House of Representatives, which will likely lead to greater oversight of the Trump administration, including the USDA. Moreover, with more than 100 new representatives and senators now seated, we must ensure that Congress understands and appreciates dairy’s unique nutritional benefits.

Stainless steel is generally the most preferred and most commonly used material in the design, construction and fabrication of food processing equipment and is specified in 3-A Sanitary Standards.

We, the dairy industry, have not engaged on a broad scale as marketers of plant/alternative proteins increased their attacks, developed trade associations and aggressively launched marketing offenses.