Dairy Foods Columnists - Articles

Just the facts

What dairy processors must know about FDA's new Nutrition Facts label

Dairies and other food makers must comply with the new FDA Nutrition Facts label rules by July 26, 2018. Get started now.

Cary Frye

July 19, 2016

Dairies must prepare now for the sweeping changes that will require new nutrition facts labels by 2018. An estimated 800,000-plus labels will need to change to meet the FDA’s new regulations.

The 16 tests you need to perform on raw milk, finished products

Testing raw milk ensures you are receiving a high-quality product. Testing finished product protects consumers.

Charles H. White

June 16, 2016

In order to have safe and high-quality products, dairies must start with high-quality raw milk and cream. Tests must be selected and run on each batch/tanker before you decide whether or not to accept the load.

The TPP agreement benefits the dairy industry

The dairy industry would be better positioned for the future with the TPP agreement in place because of these key points.

Tom Suber

June 9, 2016

Before the Trans-Pacific Partnership (TPP), U.S. cheese exporters faced a 245% out-of-quota tariff if they wanted to ship to Canada. After TPP is implemented, U.S. cheese exporters will continue to face a 245% out-of-quota tariff, but with the opportunity to compete for a larger quota of various cheeses.

Vitamin D is vital for healthy aging

Vitamin D is a nutrient that is lacking in the diets of seniors. Fortified dairy products provide a better nutrient package for healthy aging than Vitamin D pills.

Sharon Gerdes

June 3, 2016

People are living longer, but their golden years are often marked by physical and mental decline. It is estimated that as many as 90% of seniors are deficient in Vitamin D, a critical nutrient for aging bodies and brains. Physicians frequently prescribe a vitamin D supplement, but fortified dairy foods contain a readily absorbable source of this nutrient, plus an overall nutrient package that may be more beneficial to bone, cardiovascular and cognitive health than a pill.

Dairy foods are essential for healthy aging in baby boomers

Eating the high-quality protein found in dairy foods can benefit older adults in overall health and help reduce the loss of muscle.

Gregory Miller

June 2, 2016

While protein consumption in the United States generally meets the minimum requirements, emerging research indicates a higher-protein diet — while staying within the range of 10% to 35% of total calories (the amount for weight management) — may have benefits for certain populations.

Taking a holistic approach to hygienic design

When specifying processing and packaging equipment, it is important to know these core elements of hygienic equipment design.

Timothy Rugh

May 17, 2016

Hygienic design is a design process or a set of design principles to manage hazards and reduce food safety risks in food processing equipment, processes and facilities. For this article, we will concentrate solely on equipment with one very big proviso – equipment design is only one of many inter-related elements.

Getting the texture right with cultured dairy foods

Sweet and savory flavors draw a lot of attention to new cultured dairy foods.

Phillip S. Tong

May 10, 2016

Often, flavor rules when it comes to consumer acceptability of foods. When it comes to cultured dairy foods, I might add “texture rules.”

Using ‘rare sugars’ in frozen dairy and nondairy desserts

In this first of two parts, the authors discuss ‘rare sugars’ and their application in frozen dairy and nondairy desserts.

Bruce Tharp

Steven Young

May 9, 2016

There is a growing mandate from health authorities to reduce consumption of sugars (i.e., mono- and di-saccharides). For example, the current Dietary Guidelines for Americans call for significant reduction in calories from “added sugars.” Excluding lactose (which could eventually be included), current frozen desserts can contribute up to 22 grams of added sugars per serving, representing approximately 80% of total calories. The numbers will surge as serving sizes are increased to reflect the amounts typically consumed by Americans.

Achieve a cleaner label by using dairy ingredients

Nonfat dry milk, whey protein concentrate and dairy ingredients are multifunctional. They can contribute to a cleaner label by replacing emulsifiers, whiteners and even preservatives.

Sharon Gerdes

May 6, 2016

In early March, the state of West Virginia passed a new law making it easier for its citizens to purchase raw milk. To celebrate the passage of the legislation, one lawmaker shared a toast of raw milk with his colleagues. It may have been just a coincidence, but many of the lawmakers ended up getting sick in the ensuing days.

Video - Dairy food safety: controlling pathogens in a dairy plant

A team of dairy industry food safety experts just finalized an in-depth, yet practical Listeria control guidance document for ice cream and other ready-to-eat dairy products.

John T. Allan III, MS

May 4, 2016

Today, consumers in the United States can experience a huge variety of affordable, fresh and innovative dairy foods, not only from across the country, but also from around the globe, just by visiting the local grocery store — an experience that was considered impossible only a few decades ago. Advances in food science, processing, packaging and a tremendous expansion of the cold chain distribution system are a few of the ways by which this progress has been achieved.