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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.
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.
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.
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.
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?
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?
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.
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.
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.