It is an interesting and challenging time for the dairy industry. While we are seeing an increase in the consumption of products like specialty cheese, we are also seeing a decrease in fluid milk consumption.
Consumers’ tastes and expectations are changing. New plant-based formulated food products are coming on the market, many of which are …
The dairy community is very proud of the important nutrients like protein, calcium, and vitamins that are delivered in cheese, milk, and yogurt. These nutrients positively impact health but a growing body of scientific evidence shows the combination of nutrients and components in foods as a whole may have a more compelling impact on health …
As consumers around the world look for ways to increase their protein intake throughout the day, multinational food and beverage companies are looking to diversify sourcing. Selecting a single protein source has its advantages. Many types of meat, dairy, egg, plant, and single-cell proteins are marketed for use, and with so many choices, food formulators …
Dairy processors may look to botanicals to meet consumer demand for clean labels, added functionality, and health benefits.
Consumers continue to demand more clean-label options when they shop. Since dairy has many options, it provides a great opportunity for brands and manufacturers to address these desires.
Botanical ingredients offer numerous opportunities for formulators looking to …
Potato starch, coconut oil, and water pushed into a white block isn’t mozzarella cheese, which is why Follow Your Heart Mozzarella Style Slices and other non-dairy “cheeses” are finally under scrutiny.
FDA calls this food category “plant-based products manufactured to resemble dairy foods,” and the agency asked for public comments on these imitators last fall …
Although it’s scary to think about, the decline in dairy farms is a sad reality. In 2003, there were just over 70,000 licensed dairy farms in the country. In 2018, that number fell below 40,000 for the first time in history, which represents a loss of 30,000 farms in just 15 years. Over the last …
To compete in a crowded grocery store aisle, dairy processors are choosing rigid containers that help them stand out and connect with consumer trends and preferences. Grocery shoppers frequently find packaging that’s environmental- and health-consciousness as being as important as the product itself. Learn more about some of the new trends in rigid containers for …
New Alfa Laval Twin Screw Pump increases process flexibility, service and reliability, and operational safety
Introducing the Alfa Laval Twin Screw Pump, the latest addition to the company’s hygienic pump portfolio for use in the dairy, food, beverage and personal care industries. Designed for process flexibility, the twin screw pump is built on a robust, …
Aged cheeses are a point of pride for cheese makers and loved by many consumers. However, in today’s market, as producers are pressured to cut costs, the quality of some aged cheeses has suffered. The tips below with help you make good, consistently aged cheese.
Milk quality is essential because …
Cheesemaking in the United States is an inspired story of artisanship and excellence that dates back hundreds of years, representing the vast multicultural experiences brought to the country by immigrants. Today, talented and creative cheese makers from large-scale establishments to small family-based ventures push traditional limits toward specialty cheeses.
The growing global recognition of the …