Overcoming challenges and embracing opportunities in the cheese market.

Whey Protein Phospholipid Concentrate (WPPC), a low-value coproduct, is currently being examined as a source of nutritional and functional ingredients. 

Society is changing. As the baby boomer generation ages, and slowly leaves this world, a new force of consumers is emerging and challenging the way the dairy industry does business.

Retail sales of plant-based milk alternatives have reached $3.1 billion dollars in the United States and $20.9 billion worldwide. Yet, there’s no disputing the power of nutrients found in real dairy milk. In fact, real dairy milk contains nine essential nutrients, including 8 grams of protein; while almond milk, the most popular milk alternative, contains only 1 gram.

For the second year in a row, Dairy Foods is focusing its July issue on the topic of sustainability. The widely accepted definition of sustainability is “meeting the needs of the present without compromising the ability of future generations to meet their needs.” 

For decades, the federal government has worked to ensure all Americans are “food secure,” which simply means that everyone — regardless of economic circumstances — should have enough food to eat. 

According to the Alliance for Science, approximately 10% percent of Americans over the age of 18 identify as a vegan or vegetarian as of January 2022. 

The best and the worst parties share a few characteristics. They both involve a few questionable decisions and an element of surprise — and they don’t end until the authorities show up.

A few weeks ago, I poured milk on my cereal, and when I took my first bite, I realized that something was wrong. I went back and tasted the milk and found a distinct off-flavor and odor in the milk itself.

All foods provide energy in the most straightforward, scientific sense.