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Home » Authors » Phillip S. Tong
Phillip S. Tong

Phillip S. Tong

Phillip S. Tong, Ph.D., is Professor of Dairy Science at the Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, Calif.

Articles

ARTICLES

CulturallySpeaking.jpg

Columnist Phillip Tong takes a look at cultured dairy's future

Some things never change; some things are always new; other things just need refreshing.
Tong200
Phillip S. Tong
December 6, 2017
No Comments

I am in a reflective state of mind as I wrap up my last regular contribution to “Culturally Speaking.” While I do not advocate living in the past, there is much to be learned from what has come before us so we move smartly into the future.


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Look abroad for ideas in fermented milk products

The French consumer eats four to five times the amount of yogurt as an American. Think of the sales volume impact if we can duplicate that level of consumption here at home.
Tong200
Phillip S. Tong
September 8, 2017
No Comments

Greek yogurt was not newly created. It was borrowed from the Mediterranean region. Might there be something else looming on the horizon for the taking if we just look beyond our shores?


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CulturallySpeaking.jpg

Innovation in cultured dairy products is an ongoing, important effort

There has been no truly ‘breakthrough’ innovation in sour cream or cream cheese like we saw with Greek yogurt. But keep trying. Stay committed to the value of the innovation process.
Tong200
Phillip S. Tong
May 9, 2017
No Comments

Over the years, I have written about the need, value, opportunities and approaches for innovation in the fermented dairy foods category.


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Promoting the protein content of yogurt, cottage cheese

Consumers’ awareness of how much protein they need daily is low. For dairy marketers, here’s an opportunity to promote the protein content of yogurt, cottage cheese and cultured beverages.
Tong200
Phillip S. Tong
February 8, 2017
No Comments

Human Nutrition 101 has always told us that dietary protein is essential for health and wellness. Dietary proteins provide amino acids, the building blocks of structural and functional compounds we need to live healthy and active lives.


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These are the top 3 drivers influencing dairy products in 2017

Consumers are buying whole (that is, natural) foods. They also seek nutrient-dense foods that are produced sustainably. Pay attention to these three factors and you should do well.
Tong200
Phillip S. Tong
December 13, 2016
No Comments

With the start of a new year just around the corner, it would be useful to know what opportunities are looming on the horizon and beyond for cultured products category growth. Consumer decisions in food choices are complicated and multifaceted. But I have identified three category drivers you should consider.


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CulturallySpeaking.jpg

Electing a dairy culture: Which one gets your vote?

Do the claims about cultures for fermented-milk products deliver on their promises? Do your homework and elect (select) the one that is right for you.
Tong200
Phillip S. Tong
September 8, 2016
No Comments

With election year fever approaching a crescendo, Americans are gathering information about the candidates from debates, conventions, campaign ads and media pundits. Each voter must decide whose facts make the most sense.


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Getting the texture right with cultured dairy foods

Sweet and savory flavors draw a lot of attention to new cultured dairy foods.
Tong200
Phillip S. Tong
May 10, 2016
No Comments

Often, flavor rules when it comes to consumer acceptability of foods. When it comes to cultured dairy foods, I might add “texture rules.”


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Ways to tame our sweet tooth

Tong200
Phillip S. Tong
February 9, 2016
One Comment

Before you cut sugar from all your products, be sure you know what your consumers really want, and what they do not want.


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New products, flavors and formats keep dairy processors growing

Tong200
Phillip S. Tong
December 7, 2015
No Comments

New products, flavors and formats keep dairy processors growing. Whether you have an in-house department or contract with consultants, you need to be investing in research and development because no one wants to buy a stale product.


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CulturallySpeaking.jpg

Cultured products as food ingredients

Tong200
Phillip S. Tong
September 8, 2015
No Comments

Food manufacturers are potential customers for cultured dairy products. Show them how to use dairy in snacks, sauces, dressings, dips, spreads and beverages.


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