Dairy Foods Columnists

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The “normal” business climate no longer exists. Whether you are a senior manager, a shift supervisor or just starting your career, it is important to recognize that the unexpected is the norm.

Many consumers are looking for food and beverages that enhance satiety, or a feeling of fullness, and they know that products high in protein fill the bill. In fact, calorie-for-calorie, protein is more satiating than carbohydrates or fat. What’s more, research suggests that dairy proteins — both casein and whey — increase satiety.

To much fanfare and well-deserved media attention, NASA landed its Curiosity rover on Gale Crater on Mars on the evening of Aug. 5. The engineers at mission control celebrated their expertise at deploying, landing and operating the explorer remotely from the Jet Propulsion Laboratory in Pasadena, Calif.

Greek yogurt has seen a dramatic rise in popularity in America over the past year, but many people don’t realize that the yogurt they are picking up on a daily basis is Greek-style yogurt, not actual Greek yogurt. Olympus Dairy International is the largest organic dairy manufacturer in Greece and now we’re exporting our authentic strained Greek yogurt to the United States.

Probiotic-containing dairy products are gaining in popularity; but do all these products deliver on their promises? Find out more.

Responsibility for fleet safety and regulatory compliance can be one of the toughest jobs in a dairy or ice cream company. It’s often not viewed as an important component in making a company successful or profitable. It is quite common to see these functions as second-tier management functions that are handled at the supervisor level.

Communities, industries, businesses and consumers are seeking options to incorporate renewable energy for many reasons, whether it is to offset the rising cost of fossil fuels, to be energy independent or to reduce the strain of a growing population depleting finite resources.

Everyone knows the woes of milk consumption. It has been in a steady decline for years. Once a person exits the ‘tween years and enters the teens, milk is about as relevant as a subscription to Tiger Beat magazine. Heavy drinkers of the stuff are ages two through four; 90% of this age group consumes milk, compared to 61% for those ages 50 and older.

To rehydrate and refuel after intense exercise, it doesn’t get any better than flavored milk. According to Nancy Clark, MS, RD, internationally-known board certified specialist in sports dietetics and author of "Nancy Clark’s Sports Nutrition Guidebook," flavored milk has what it takes to help athletes recover: carbohydrate to refuel muscles, high quality protein to build and repair muscles, water to replace fluid losses, sodium for fluid absorption and retention, and calcium for bone health.