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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.
    tong
    Phillip S. Tong
    December 6, 2017

    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.


    Read More
    CulturallySpeaking.jpg

    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.
    tong
    Phillip S. Tong
    September 8, 2017

    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?


    Read More
    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.
    tong
    Phillip S. Tong
    May 9, 2017

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


    Read More
    CulturallySpeaking.jpg

    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.
    tong
    Phillip S. Tong
    February 8, 2017

    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.


    Read More
    CulturallySpeaking.jpg

    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.
    tong
    Phillip S. Tong
    December 13, 2016

    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.


    Read More
    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.
    tong
    Phillip S. Tong
    September 8, 2016

    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.


    Read More
    CulturallySpeaking.jpg

    Getting the texture right with cultured dairy foods

    Sweet and savory flavors draw a lot of attention to new cultured dairy foods.
    tong
    Phillip S. Tong
    May 10, 2016

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


    Read More
    CulturallySpeaking.jpg

    Ways to tame our sweet tooth

    tong
    Phillip S. Tong
    February 9, 2016

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


    Read More
    CulturallySpeaking.jpg

    New products, flavors and formats keep dairy processors growing

    tong
    Phillip S. Tong
    December 7, 2015

    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.


    Read More
    CulturallySpeaking.jpg

    Cultured products as food ingredients

    tong
    Phillip S. Tong
    September 8, 2015

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


    Read More
    View All Articles by Phillip S. Tong
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