• Unveiled at IFT20: Latest Insights Comparing Dairy and Plant Protein Processing

    July 23, 2020 by Rohit Kapoor

    Have you ever wondered about how the processing steps of protein ingredients differ and what effect those steps have on sustainable production? If so, you might be surprised to learn how “green” dairy is. Findings from a new landscape survey comparing the commercial processing of 17 protein ingredients were unveiled on July 13 as part of the technical program of the virtual Institute of Food Technologists (IFT) Annual Meeting & Food Expo, known as SHIFT20. The study – which was conducted by RTI Innovation Advisors and funded by the National Dairy Council – shed scientific light on how dairy proteins compare with plant and other protein sources when it comes to degree of processing and impact on environmental resources. This is especially critical at a time when sustainable food production is paramount to addressing the challenge of providing valuable nutrition to the growing global population.

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  • U.S. Dairy: Innovation Today for a Sustainable Tomorrow

    July 6, 2020 by Kara McDonald

    The U.S. dairy community plays an essential role in ensuring a safe and consistent supply of nutritious and delicious dairy foods for people and communities across the globe.

    We share a commitment – from the farm to the table – to responsibly producing the dairy foods we all enjoy and depend upon. U.S. dairy farmers are taking strong action, always innovating to produce milk and dairy products with fewer resources.

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  • Tools for Understanding Dairy Proteins’ Nutritional Edge

    June 9, 2020 by Kristi Saitama

    Dairy products and ingredients—such as U.S. whey and milk proteins—are a delicious way to enjoy the wonderful nutrition naturally found in cow’s milk.

    While protein is naturally found in a variety of animal and plant foods, there is a wide variance in protein quality. U.S. dairy proteins stand out as a high quality, complete source of protein containing all the essential amino acids. Whey protein is also the leading source of the amino acid leucine, which is important for healthy aging by playing a central role in stimulating muscle protein synthesis.

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  • U.S. Dairy Delivers Sustainable Nutrition

    April 22, 2020 by Keith Meyer

    As the world navigates unprecedented times, focusing on what matters most is paramount for collective healing—protecting the health and well-being of people and communities alongside careful stewardship of our natural resources.

    This year marks the 50th anniversary of the first Earth Day celebration, which also charts a history of increasing interest in the entire food supply chain, from who grows our food, where it comes from and how it’s made. Thanks to U.S. dairy farmers’ legacy of relentless dedication to careful management and continuous adoption of innovative practices, they’ve proven emblematic of the sustainability initiatives and environmental mindfulness celebrated on this occasion.

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  • Yogurt Innovation Continues to Drive Growth

    October 27, 2017 by Kara McDonald

    Yogurt has become a universal snack that attracts global consumers for its innate health and convenience. According to Innova Market Insights, new yogurt product introductions increased 9.3% (compound annual growth rate) from 2012 to 2017.1 As consumers find more occasions to soak up the nutritional benefits and indulgent flavors, yogurt sales rise. It is predicted that the market volume will increase 11% from 2016 to 2018.2

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