Initial research shows the technology can improve shelf life in certain cheeses

For about the past 20 years, the food and beverage industry has used high-pressure processing (HPP) to improve the safety of products. Foods such as sliced meats, avocado dips, and certain beverages have especially benefited from this technology. Could the dairy industry also …

Processed cheese sales have been declining at retail for years as health-conscious grocery shoppers perceive that “processed” means unnatural and thus unhealthy. The category shrank 3.7% in dollar sales to $2.8 billion and 4.1% in unit sales to 737.8 million, according to according to data from Chicago-based market research firm IRI for the 52 weeks …

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 …

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 …