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Items Tagged with 'whole milk dairy'

ARTICLES

Optimism rises for passage of Whole Milk for Healthy Kids Act

January 6, 2025

U.S. House Agriculture Committee Chairman Glenn “GT” Thompson (R-Pa.) and Ranking Member Angie Craig (D-Minn.) expressed support for the new Congress passing the Whole Milk for Healthy Kids Act in 2025 during remarks this weekend at the Pennsylvania Farm Show, the International Dairy Foods Association (IDFA) reported.

Is there flexibility in fat levels of milk when it comes to health?

Growing evidence supports the association between full-fat dairy foods and neutral to positive health outcomes.

Gregory Miller Mickey Rubin

March 9, 2017

The conversation seems to be moving in a more balanced direction for whole milk-based dairy foods (i.e., milk, cheese and yogurt). While nutritional guidance has recommended low-fat and fat-free dairy foods for the past 30 years, the scientific evidence on whole milk and milk products is evolving and appears to be neutral to positive on cardiovascular and metabolic health outcomes.

The yogurt files

Millennials push the yogurt category toward premium products

The yogurt category is shifting in a big way. It truly is a prime time for premium yogurt brands.

December 16, 2016

A co-founder of noosa yoghurt writes that millennials are behind the consumer preference for premium food products.

The cultured dairy category is getting a whole lot bigger, bolder

Innovative flavors

Savory flavors are trends in the cultured dairy market

Savory flavors are showing up in yogurt and cottage cheese, while whole-milk cultured dairy products and drinkable yogurts are seeing a boost.

Sarah M. Kennedy

April 5, 2016

The world of cultured dairy is a big one and the shelves are crowded. Health experts continue to tout the many benefits of consuming cultured dairy, including gut health and weight management. This past year some interesting trends have emerged that are poised to help grow and diversify the category even more — bold flavor innovation (including savory flavors), a growing interest in drinkable yogurts and an increase in whole-milk cultured dairy products.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.