Dairy Foods Columnists

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It’s November — the air is crisp, pumpkin-spice offerings are seemingly everywhere, and the Thanksgiving holiday is looming. November is memorable for more than those reasons, however. It is also the month that Dairy Foods publishes its annual State of the Industry report.

By consuming snacks, consumers are meeting a wide range of personal needs ranging from indulgence and comfort to nutritional benefits and emotional considerations. Innovating with dairy ingredients plays an increasing role in this trend. 

Cheese produced with milk from pasture-fed or grass-fed cows is noticeably different from cheese made from conventional milk: It has a “grassy” note, a golden color, and a unique fat composition. 

Back in February 2020, Petaluma, Calif.-based Miyoko’s Creamery (Miyoko’s), a manufacturer of dairy alternatives, sued the California Department of Food and Agriculture (CDFA).

All dairy operations do some quality testing. Some might just do the very basics — e.g., butterfat testing and antibiotic testing — while others have large laboratories with the capability of conducting a multitude of tests.  

Over the past six months, most discussions around global dairy trade have centered on incredibly strong Chinese imports and freight costs and delays.

The laws of chemistry and physics have not changed since the Big Bang. Not all these laws are known, and we continually learn more, leveraging novel approaches, processes, and/or formulations to create truly new products.

Back in 2019, the cottage cheese brand Muuna (now defunct) pranked its customers on April Fools’ Day with a fake flavor: Muuna Cannabis cottage cheese.