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Home » Topics » Dairy Foods Columnists

Dairy Foods Columnists
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dairy detective kapoor

The sustainability difference in processing dairy, nondairy proteins

A first-of-its-kind landscape survey shows the effects processing steps have on the sustainability of dairy and nondairy proteins.
Rohit Kapoor
October 12, 2020
No Comments
Attendees of the Institute of Food Technologists' SHIFT20 conference had the first peek at the results of a new study comparing resource requirements to produce various protein sources. I'm now sharing this exciting information with Dairy Detective readers.
Read More
CheeseDr.jpg

Cheese snacks get innovative

Consumers want convenient, healthy and tasty snack options.
John lucey 2015
John A. Lucey
October 8, 2020
No Comments
There has been a tremendous amount of innovation in the cheese snack category. This innovation is driven by consumers, who are increasingly choosing convenient, ready-to-eat snack options.
Read More
Milk butter cheese photo courtesy of Edlong Dairy Technologies

Dairy’s strong bones are helping it weather the COVID-19 pandemic

Manufacturers were adopting cohorted teams, distancing, splitting shifts and adding sanitation even back in March.
John Umhoefer
September 22, 2020
No Comments
Dairy never stops, and our manufacturers are often so busy executing that they miss the chance to reflect on how well they have performed.
Read More
milk1-default.jpg

Is your cleaned dairy processing equipment clean?

Verification of cleaning effectiveness can be accomplished in several ways.
Tedd Wittenbrink
September 21, 2020
No Comments

A year ago, we were not concerned about sanitizing everything we touch. COVID-19 has since changed the world. The emphasis is on social distancing, hand washing, and cleaning and sanitizing any type of potential contact surface.


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Sharon Gerdes Health and Wellness columnist for Dairy Foods

Are plant-based milk alternatives healthier?

Plant-based beverages fall short on protein quality and quantity.
Sharon gerdes dairy foods columnist
Sharon Gerdes
September 21, 2020
No Comments

At least nine different plants are used to make milk alternatives, including almond, cashew, coconut, flax, hemp, macadamia nut, oat, rice and soy. And the category is exploding.


Read More
2019 State of the Industry: US dairy exports lose their pass line bets

COVID-19’s effect on dairy demand

As the pandemic continues, there are many unknowns as to how the global dairy market will react.
Nate Donnay
September 10, 2020
No Comments
We all talk about dairy demand as if we know what we're talking about. If you are trying to sell cheese to an importer in Mexico and you sell them 10% more than you did last year, is that good demand? What if you had to cut your price in half from last year to make that sale? Is that still good demand?
Read More
DairyNutrition.jpg

Dairy’s affordability is a key sustainability consideration

Affordability needs to be part of the conversation around sustainable food systems.
Miller200
Gregory Miller
September 3, 2020
No Comments
Dairy's established nutrition legacy and its commitment to responsible production are longtime pillars of sustainable food systems. But how often do we factor the affordability of nutritious dairy products into the equation?
Read More
washington watch

Funding priorities for dairy are top of mind

IDFA is working to ensure the final federal funding package includes all of the industry’s appropriations priorities.
J. David Carlin
August 28, 2020
No Comments
As the federal government's fiscal year draws to a close, Congress is still trying to pass legislation to fund federal agencies after Sept. 30, including those that administer programs that are vital to the dairy industry.
Read More
kj burrington

Formulating high-protein drinkable yogurts

Follow a few tips and pay attention to the protein chemistry.
K.J. Burrington
August 25, 2020
No Comments
One of the ways to add differentiation and consumer appeal to a fermented dairy drink is to increase the protein content. But adding protein to any cultured product typically results in an increase in viscosity.
Read More
Sharon Gerdes Health and Wellness columnist for Dairy Foods

Fiber ingredients could add value to dairy products

They enable sugar reduction while promoting digestive and immune health
Sharon gerdes dairy foods columnist
Sharon Gerdes
August 21, 2020
No Comments
Even though a cow's diet includes a lot of high-fiber feedstuffs, fluid milk contains no fiber. Yet fiber is an excellent ingredient to boost the nutrition of a wide range of dairy products and dairy alternatives. Let's explore the benefits of adding fiber to foods in the frozen and refrigerated dairy cases.
Read More
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March 19, 2020

What’s Next in Ice Cream?

ON DEMAND: Join us for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.

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How could ice cream processors keep the momentum going? Join Dairy Foods on March 16 for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.
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