Dairy Foods Columnists - Articles

Address allergen-related threats

Understanding the most common causes of such threats is the best starting point.

February 23, 2021

A review of the recalls in the last year indicates that allergens are still a significant threat to food safety and one of the most common reason for recalls.

Distance training in the COVID-19 era

Members of the 3-A SSI community share how the coronavirus pandemic affected their operations trainings.

Timothy Rugh

February 10, 2021

The emergence of COVID-19 early this year precipitated immediate and far-ranging changes in all types of workplace learning. When it comes to ensuring food safety in equipment design and operation, COVID-19 did not change the imperative for training, but it accelerated the implementation of digital and virtual learning programs.

The art and science of homogenization for ice cream

Homogenization offers key benefits to the mix in advance of final pasteurization.

Steven Young

Bill Sipple

January 29, 2021

Few processes are as critical, misunderstood and poorly executed as homogenization. Proper homogenization is both an art and a science.

Think outside traditional cultured dairy flavors

There has never been a better time for adding some flavor excitement to cultured products.

K.J. Burrington

January 29, 2021

One of my favorite sweet flavors is passion fruit. I discovered it on a trip to Australia in 2016 - the most popular yogurt flavor in that country is passion fruit.

Bioengineered disclosure compliance deadline is approaching

Starting on Jan. 1, 2022, all retail food and beverage packaging, including dairy products, must comply with the National Bioengineered Food Disclosure Standard rule.

Joseph Scimeca

January 25, 2021

While it is nearly one year away, the mandatory compliance date for the USDA Agricultural Marketing Service's (AMS) National Bioengineered Food Disclosure Standard rule is fast approaching, and it has implications across the dairy supply chain.

ADPI is staying relevant to survive and thrive

The fundamental formula for success has been — and remains today — that the association is of, for and by its members.

Blake Anderson

January 22, 2021

In 2020, the American Dairy Products Institute (ADPI) completed its 95th year of continuous operation since the founding of the legacy organizations during the roaring 1920s in Chicago.

Coffee and dairy are natural partners

Specialty coffees are experiencing record growth.

Sharon Gerdes

January 18, 2021

A 2015 study by Auburn University found that by consuming 155 milligrams of caffeine, college athletes shaved an average of two strokes off their golf scores. Could a Starbucks Tripleshot help me break 100?

Fend off bacteriophage in cheese plants

Certain preventive measures can reduce phage presence.

John A. Lucey Ph.D., Director, Center for Dairy Research

January 12, 2021

Cheese is a "living" food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.

Dairy has a strong sustainability story to tell

The dairy industry should communicate the vital role it plays in sustainability.

Terri Rexroat

December 18, 2020

As a global leader in sustainability, the U.S. dairy community has a long-standing commitment to healthy people, a healthy planet and healthy communities. This commitment is also one held by the global dairy sector, which helps create resilient and sustainable food systems to ensure high-quality nutrition for people around the world.

Understand dairy’s role in the flexitarian diet

A strict vegan diet can produce nutrient shortfalls.

Sharon Gerdes

December 17, 2020

An increasing number of consumers have been turning to a vegetarian or vegan lifestyle. But after a while, many of them find such a diet restrictive and lacking in important nutrients.