This new generation, defined as those ages 20 to 36 in 2017, have different views about food than my generation of baby boomers.

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.

Thanks to emerging studies, an ingredient like milkfat that was once taken out of food formulations due to health misconceptions is now getting appreciation.

How does a dairy processor address the public’s enlightened attitude about nutrition while still appealing to its inclination toward indulgence?