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Harnessing Cheese Microbes to Reduce an Allergy-like Reaction to Cheese

Cheese has been a part of human diet for thousands of years. Its production relies on the complex interplay between many different microbes, which contribute to the flavor, texture, and aroma of cheese during the ripening process.This is particularly true of long-ripened cheeses, which can spend months on the shelf being acted upon by bacteria and fungi. “In long-ripened cheeses, …

Bears Nutrition Awards $250,000 to Inaugural Real California Milk Accelerator Winner

Tracy, Calif. – November 8, 2019 – Bears Nutrition and its innovative, milk-based nutritional shakes for children was named the grand prize winner today of the Real California Milk Accelerator dairy startup competition. The competition, sponsored by the California Milk Advisory Board (CMAB) and powered by leading innovation consultancy VentureFuel, Inc., will provide Bears Nutrition with $250,000 in resources and …

BASF Corrects Misconceptions about Ag & Engages in Community Education

In today’s fast paced urban society, there is a serious disconnect between consumers and the source of their food.  There is so much public misinformation and misconceptions about agriculture, that it has become more critical for farmers to reach out side of their comfort zone and communities to share the truth about what they do out in the field.  International …

Rise in Bakery Product Consumption Expected to Contribute to Growth of Textured Butter Market

Revenue generated from the global textured butter market is estimated to reach ~ US$ 1 Bn in 2019, and is projected to increase at a CAGR of ~ 4%, to reach US$ 1.5 Bn in 2029. Textured Butter Widely Used as a Shortening in Baking Textured butter is used as a raw material for the production of margarine, and as a shortening for the manufacturing of bakery …

Real California Milk Accelerator Competition to Drive Innovation in Dairy Milk Category

Milk-based beverages for active kids and ready-to-drink lattes with collagen are among the nine finalists announced recently in the California Milk Advisory Board’s (CMAB) Real California Milk Accelerator dairy startup competition designed to inspire ideas integrating the values of fluid milk into contemporary products and provide resources to help bring them to market.  The competition, launched in 2019, aims to …

Cheese May Be Good for Blood Circulation

Cheese is much more than just food. It is a part of the compelling story of ancient and modern human civilization. The huge range of cheeses today reflects the diversity of human taste and history. Cheese types also became a metaphor for public opinion. As Charles de Gaulle frustratingly said, “How can you govern a country (France), which has 246 varieties of …

CWT-Assisted Sales Contracts Top 94 Million Pounds of Dairy Product Exports

National Milk Producers Federation — Cooperatives Working Together in September assisted member cooperatives in capturing 39 contracts to sell 2.4 million pounds of American-type cheeses, 299,829 pounds of butter, 7.8 million pounds of whole milk powder, and 668,001 pounds of cream cheese. The products will be going to customers in 12 countries in Asia, the Middle East, Central and South …

National Cancer Institute Endorses Dairy Council of CA’s Nutrition Education

Dairy Council of California, a quasi-state government nutrition education organization committed to elevating the health and wellness of children and families, announced its fourth grade Nutrition Pathfinders program was accepted as a Research-Tested Intervention Program (RTIP) by the National Cancer Institute. NCI’s RTIPs is a searchable database that provides public health practitioners with easy access to evidence-based cancer control interventions and program materials. To …

California Dairies, Inc. and Dairy Farmers of America Create Agency to Ensure Market Stability

California Dairies, Inc. (CDI) and Dairy Farmers of America (DFA) today announced the creation of a marketing agency in common to benefit and bring efficiency to both cooperatives’ customers and members. “Given the significant marketing and regulatory challenges that we’ve seen in California over the last few years, there was a mutual desire to reduce supply chain costs and create …

Vanilla makes milk beverages seem sweeter

Adding vanilla to sweetened milk makes consumers think the beverage is sweeter, allowing the amount of added sugar to be reduced, according to Penn State researchers, who will use the concept to develop a reduced-sugar chocolate milk for the National School Lunch Program. “We are utilizing a learned association between an odor and a taste that will allow us to …

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