A growing population, the rise of a middle class and demand for innovative and healthy dairy foods contribute to a rise in U.S. dairy exports to the Middle East and North Africa at exporting.
Turn to science to unlock the power of dairy’s nutrition and health benefits. Then create messages to teach consumers that dairy is a source of high-quality protein and other nutrients.
Companies representing 25% of domestic fluid milk production already have committed to voluntary traceability guidelines. The Innovation Center for Dairy Research aims to have an 80% adoption rate across by September.
Greek-style has become short-hand for “double the protein.” Frozen dairy desserts typically are made with flavor in mind. A good-tasting, high-protein dessert is difficult (but not impossible) to develop.
Headlines from the holidays should cause dairy companies to re-examine their systems and procedures when it comes to distribution, customer loyalty and crisis management. Are you ready for a UPS-magnitude delivery snafu or a Target-like security breach?
Potassium chloride has been explored as a salt replacer. Other approaches include adding flavor enhancers, using fermentates and trying selected starter adjuncts.
Dairy plants in the United States are limited in how they can use reclaimed water. But in Singapore, what comes out of the water tap is treated sewage that is safe to drink. There’s a lesson there for us.
RSS
