Dairy Foods Columnists

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As early as the 1800s, it was recognized that the nutritional status of children could be improved through organized public and private feeding programs.

What are your largest distribution, fleet operations, logistics and management challenges? Could it be scarcity of qualified drivers, internal competition for adequate capital investment dollars, regulatory compliance, finished-product storage capacity,

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?”

With all the food safety scares going on globally across product categories, we need to be concerned about safety and security across the food chain.

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.

I  think most people go to work with the best intentions. They show up on time and do their work correctly and productively.

Like Halley’s Comet, milk pricing “paradigm shifts” come along every so often and make us sit up and take notice. 

In general, prior to the mid-1980s, the sanitation of non-product contact surfaces on the environment was not a high priority.