reduced fat - Page 1 | Dairy Foods

Items Tagged with 'reduced fat'

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Jars of milk,small bowls of rice, glasses of milk are laid out surrounded by nuts, leaves and oats on a tan-colored table.

Dairy Detective

Innovation essential to continued growth of milk

Lactose-free milk, UHT milk and flavored products driving sales.

Sonali Raghunath

January 16, 2026

Milk has been a basis of nutrition for centuries, but the modern fluid milk industry faces challenges in maintaining its heritage while adapting to changing consumer preferences, technological advancements, and sustainability issues. The future of milk presents both opportunities and challenges, as noted by Sonali Raghunath.

Sour Cream: Cultured dairy’s unsung hero

The dairy product receives little press but should not be taken for granted.

K.J. Burrington

May 17, 2024

Sour cream is a cultured product that doesn’t get a lot of press. It is also a dairy product that we often take for granted because we think it is limited to very traditional uses, such as baked potato topping, or served with chili, tacos, and a base for dips.

Rutter’s Dairy celebrates a century of local milk

The company values long-term ties to its community and to the local farmers from which it sources its milk.

Anna Boisseau

March 22, 2021

York, Pa., can trace its beginnings back to 1741, when settlers from the Philadelphia region founded the city. And Rutter's Dairy, which is based in this area, has an origin story that goes back almost as far.

Overcome the challenges of sugar and fat reduction in frozen desserts

Processors are turning to functional ingredients producers for reformulation advice.

Rudy Wouters

October 26, 2018

Processors are turning to functional ingredients producers for reformulation advice.

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.