As demand grows for products that combine nutrition, functionality, and flavor, dairy ingredients are being used in increasingly specialized applications beyond traditional protein-focused products. From bioactive whey components to functional milk fats and carbohydrates, processors are exploring new ways to enhance texture, nutrition, shelf life, and overall product performance while meeting evolving …
Federal funding for dairy innovation and nutrition programs has a direct impact on operational strategy for processors, it shapes the operating environment for cheese and dairy processors across the Midwest and beyond. The renewed and expanded support for Dairy Business Innovation (DBI) Initiatives, paired with full-year funding for SNAP and WIC, signals …
Dairy is outperforming the rest of the retail store, Circana’s Darren Seifer stated during “What’s New in Ingredient Innovation,” a panel discussion that took place Jan. 28 at IDFA Dairy Forum in San Antonio.
Seifer, Industry Advisor, Consumer Goods and Food Service Insights for the research firm, pointed …
As we approach 2025, it’s clear that the food industry is in the middle of some exciting changes. From the way our food is produced to what we’re putting on our plates, consumers are driving a transformation that’s about more than just taste. People today care deeply about what’s in their food, how it’s made, …
The Kerry Health and Nutrition Institute (KHNI) launched its Ten Key Health and Nutrition trends for 2025, offering insights into the future of food and beverage innovation. The megatrend, Sustainable Nutrition, influences each of the key health and nutrition trends, the company said.
In its seventh annual edition of its Health & Nutrition Trends, the …
As we approach the midpoint of the decade, certain cultural shifts have begun to stand out. Some trends disappeared with COVID-19—while others stuck—cementing themselves as cultural hallmarks of the 2020s. A few of these emerging “twenties” tendencies can explain the increasing demand for glass food packaging, let’s explore them.
One major …
Many Americans recognize dairy as a cornerstone of a healthy diet but continue to fall short of recommended daily intake as endorsed by the Dietary Guidelines for Americans. An in-depth consumer survey released on May 16th by the International Food Information Council (IFIC) and supported by the International Dairy Foods Association (IDFA) and the National …
Michael Dykes, D.V.M., president and CEO of the International Dairy Foods Association (IDFA), released the following statement July 22 on the U.S. Department of Agriculture’s (USDA) announcement that the department will provide schools and child care providers with increased funding to continue to serve kids healthy meals in the upcoming school year.
“USDA’s actions announced …
Michael Dykes, D.V.M., president and CEO of the International Dairy Foods Association, released the following statement today in support of the nomination of Stacy Dean for Under Secretary for Food, Nutrition and Consumer Services (FNCS) at USDA. Ms. Dean currently serves as Deputy Under Secretary for FNCS.
“IDFA welcomes the nomination of Stacy Dean to …
The International Dairy Foods Association (IDFA) celebrates the decision by New York City Mayor Eric Adams to allow New York City public schools to continue to serve nutritious, low-fat and fat-free flavored milk with school meals. The New York Post reported over the weekend that Mayor Adams is “backing off his proposed ban on chocolate …