Dairy Foods Columnists - Articles

No good answers to COVID-19 questions for dairy industry

There are myriad questions looming over the dairy industry as we emerge from the COVID-19 pandemic.

July 14, 2021

In the 1980s, “Family Feud,” starring Richard Dawson, was traveling around the country looking for families to be on the show. Madison, Wis., was one of the cities they visited in search of one family to bring out to Hollywood.

Rising feed prices will affect US dairy prices

They also will impact other major dairy-exporting countries.

Nate Donnay

June 11, 2021

The Chicago Mercantile corn contract traded over $7.00 the first week of May, which is the first time we’ve seen that since 2013. Dairy futures, and maybe even spot prices, have been pulled higher by the increasing feed prices.

Keep an eye on dairy product quality

Proper monitoring of dairy products’ quality throughout shelf life will verify the products meet the expectations of consumers.

Tedd Wittenbrink

June 3, 2021

In an uncertain world, there is one certainty in the dairy business: a lack of quality means a lack of business.

The food matrix presents opportunities for dairy

The interplay of essential nutrients and bioactive compounds in foods impacts their potential health and wellness contributions.

Gregory Miller

May 27, 2021

The food matrix — the emerging concept of looking at the whole food’s nutrient and non-nutrient components and their molecular relationships — presents exciting opportunities for dairy.

Dairy plays key role in nutrition assistance programs

IDFA has encouraged USDA to continue purchasing dairy products for distribution to needy Americans through existing federal nutrition pathways.

J. David Carlin

May 24, 2021

Congress recently passed COVID-19-relief legislation that includes significant resources to help USDA provide nutritious food to families in need through the remainder of the pandemic. This has resulted in the creation of new food distribution programs, as well as changes to existing ones.

Added sugar in American diet exceeds recommended guidelines

Healthy sugar-reduction habits begin in childhood, and dairy offers numerous lower-sugar options.

Sharon Gerdes

May 18, 2021

Sugar continues to be at the top of the list of nutrients that consumers are trying to reduce in their diets. A recent update from the American Heart Association noted, "Strong evidence supports the association of added sugars with increased cardiovascular disease in children."

Create an effective preventive controls plan

Equipment design criteria for processing equipment play an indispensable role.

Timothy Rugh

May 7, 2021

3-A Sanitary Standards Inc. (SSI) conducted a short industry survey last summer to learn about the key factors driving customers’ interest in hygienic design for applications other than dairy. U.S. regulations drive hygienic design in the dairy market, but what about in others?

Tap into the capabilities of bacterial cultures for dairy

Many of today’s cultures, especially for yogurt, can also provide mild flavors and thick, creamy textures.

K.J. Burrington

May 7, 2021

Bacteria have never had a greater role in cultured dairy products than today. It used to be that companies purchased cultures only for the types of flavors and rate of acid production needed, but now they can add texture development and health benefits to the list.

Market disruptions no match for TikTok feta pasta

A recipe went viral, leading to a huge uptick in retail feta cheese sales.

John Umhoefer

May 3, 2021

If a worldwide pandemic wasn't enough to convince you that dairy marketing has entered a new era, then consider what TikTok can do to your plans.

Generic approaches to creating emulsifier/stabilizer blends for ice cream

The decision as to what, and how much, of any given emulsifier and stabilizer to apply depends on multiple factors.

Steven Young

Bill Sipple

April 29, 2021

We often comment as to whether frozen desserts actually need emulsifiers or stabilizers. After all, for many years, some of the most notable ice creams have been produced completely without the use of any added stabilization.