Clean labels can be categorized in multiple ways, but in the end, it’s the ingredients and their origins that matter for labeling. Four P’s — pronunciation, production, processing and purpose — all contribute to clean-label perceptions.
Consumers want it simple, shown by the 15% of total global product launches in 2016 that were labeled “free …
The industry is focusing on developing new processes and technologies that have a significant impact on safety but a minimal impact on the product.
Ensuring consumer safety through innovative technologies that improve product safety is a critical priority for the dairy industry. Important pillars of a safe dairy product include having high-quality raw materials, proper …
The recent recalls of 4 million pounds of nonfat dry milk (NDM) produced by Valley Milk Products due to Salmonella contamination and recalls of cheese originating from Deutsch Käse Haus due to Listeria contamination have resulted in negative media coverage and shaken up the American cheese industry.
Recalls due to pathogens appear to be increasing …
We’ve all been guilty of grabbing a snack here and there between meals while at the office. This is particularly true of Millennials, who spend more money on snacks than any other generation.
But, upon closer inspection, those “snacks” that tide us over don’t necessarily fit into the traditional framework of what is typically considered …
The snacking and convenience trend is dominating the food industry. Consumers are snacking more and want high-quality protein and options for on-the-go. Dairy processors and food manufacturers are answering the call with a variety of innovations in packaging, flavors and concepts.
We’ve gathered some our favorite new dairy products from the cheese, cultured dairy…
Gorgonzola and Parmigiano-Reggiano won’t taste better no matter how many times you try them, according to a Korean study.
However, acceptance levels for Brie, Emmental, Gouda, and sharp Cheddar increase significantly the more often they are consumed. In research published in Food Research International, scientists at Ewha Womans University set out to assess if repeated …
Growing consumer demand for natural and clean-label products has sparked a movement in the food industry. Specialty and organic retailers are on the rise and mainstream retailers are putting more natural and organic products on the shelf.
Over eight in ten (82%) of U.S. adult consumers buy organic products at least occasionally (based on January-March …
Maximizing product protection, freshness, convenience, and shelf appeal govern packaging decisions about dairy foods. These goals are driving interest in aseptic filling, in-mold labeling, single-serving sizes, and functional features.
Sustainability hasn’t been forgotten, either. Suppliers continue to lightweight structures and replace nonrenewable materials with renewable ones. The dairy industry also is addressing concerns about food …