From the beginning of the agricultural process to the final consumer experience, a magnitude of innovations has led to reducing the environmental impact of the dairy business. 

Membrane cleaning can consume a significant number of resources and create unnecessary downtime, negatively affecting processors’ bottom lines and sustainability initiatives. 

It is not often a company can celebrate a century of doing anything, so it is certainly worth honoring. This year, the American Dairy Products Institute (ADPI) is celebrating its centennial.

The U.S. dairy industry supports more than 3.2 million American jobs that generate $49 billion in direct wages. Unfortunately, hiring and retaining a workforce to fill those jobs and run dairy farms and processing plants year-round is an ongoing challenge.  

In May of 2022 I was at a conference in Germany and the question I asked everyone was, “how high do milk prices have to go to get EU milk production growing again?” 

There is no more critical time than the first 1,000 days of a child’s life to set a strong foundation for their overall cognition and brain development.

In my history with this column, I have written about traditional fermented dairy topics like yogurts, sour cream, kefirs, and the ingredients they use. 

Water ices and sorbets (a.k.a. “sorbetto” when presented for sale/consumption alongside gelato) can be considered sherbets without dairy ingredients. Water ices are compositions of water, sugar, corn syrup, and color/flavor. Sorbets are “upscale water ices” using fruit primarily as the source of solids. 

This year, I am celebrating 25 years as a consultant to the U.S. dairy industry, and 20 years as a columnist for Dairy Foods magazine. 

Milk alternatives and plant-based products are featured twice in this issue: the Outlook Report and Market Trends. There has been much discussion about this topic thus far in 2023.