That is good news for the dairy community and public health.

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Dairy foods are in an increasingly competitive environment where alternative beverages are vying for the attention of consumers and their grocery dollars. And while these alternative beverages may be trendy, they lack the strong nutritional portfolio of milk.

We’ve seen baby boomers redefine aging and retirement. Their “golden years” are a time for fulfillment, rather than decline, and most understand that protein is a part of the equation, but they don’t understand that milk, cheese and yogurt are sources of protein. People have strong motivations to maintain independence as they age.
 

"Cargill believes that we all have a stake in improving kids' nutrition – families, government, public health organizations and the food and beverage industry," said Pat Bowe, corporate vice president of Cargill's Food Ingredients & Systems businesses. "With this initiative, we are focusing resources to help customers develop formulations with less trans and saturated fat, sugar and sodium, and more whole grains, fiber and protein."

The Dairy Council of California identifies the food and nutrition issues likely to impact the dairy industry in the next one to three years.