Packaging that prevents spoilage of dairy foods is eco-friendly, but there is more to being green than that. Dairy Foods asked vendors about their advances in sustainable packaging.
Clean labels resonate with consumers. So do the claims “organic” and “zero fat” on product packages. Dairy processors respond to shoppers’ interest in where and how foods are produced by developing natural and organic products.
Though considered minor ingredients, with usage levels sometimes less than a percent depending on ingredient and application, acidulants, cultures and enzymes are the lifeblood of cheese, yogurt and many other dairy foods. Without these ingredients, these products would not exist.
Being in the media, I consume a lot of media: newspapers, magazines, television, radio, websites and billboards. And being editor of this magazine, I’m particularly interested in the portrayal of food, especially dairy foods, in these media.
As early as the 1800s, it was recognized that the nutritional status of children could be improved through organized public and private feeding programs.
It seems that hardly a week goes by without another food company announcing its commitment to sodium reduction, or another group proposing voluntary targets for food producers.
The updated 2010 Dietary Guidelines for Americans pose a tremendous challenge for some dairy processors, as they scurry to reformulate certain product lines to meet the call for healthier foods.
RSS