This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Be committed to elevating the health of children and adults through the pursuit of lifelong healthy eating habits with milk and dairy foods as a cornerstone.
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.
Some consumers look at health and wellness more holistically, which may include managing their weight or enhancing their exercise and sports performance.
November 5, 2013
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.
New website – www.childhood-nutrition.com– provides resources for manufacturers and foodservice operators facing formulation challenges.
April 30, 2013
"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 CEO of the Dairy Council of California has an ambitious agenda that includes expanding relationships in the health care area and promoting good nutritional habits.
During my career as a nutrition educator, I have admired the California dairy industry’s commitment to community health. By providing valuable nutrition education materials at no charge to children and adults, producers and processors have made a mark that is difficult to match.