It seems that hardly a week goes by without another food company announcing its commitment to sodium reduction, or another group proposing voluntary targets for food producers.
Dairy processors and the foods they make have a pretty good reputation for safety and cleanliness. Aside from news articles about illness traced to consumption of raw milk, recalls of pasteurized fluid milk are not common. Drinking raw milk can be dangerous, especially when the product is mishandled by the purchaser.
Sustainability has many strange bedfellows and eccentricities. Not too long ago, the buzz was all about creating a carbon footprint, and as folks pursued carbon footprinting, the question became “do I conduct it as a Scope 1, 2 or 3 assessment?”
HACCP (hazard analysis critical control point) systems have been utilized by the U.S. dairy industry since the mid-1980s, when everything was a critical control point.
Should dairy farms be allowed to sell jars and bottles of raw (unpasteurized) cow’s milk directly to consumers? It’s an issue that stirs the blood, like a helmet law for motorcycles or a body scan at the airport.
Do you think healthy people want messages about healthy foods in a place where they are practicing being healthy? I think so, and so do dairy processors.