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There’s an old saying, “Eat breakfast like a king, lunch like a prince and dinner like a pauper.” Emerging research confirms that a hearty breakfast with ample protein may indeed be the most important meal of the day, but many Americans either skip breakfast or eat a hasty breakfast that’s low in protein. Data from the National Health and Nutrition Examination Survey indicate that Americans typically consume 15% of their daily protein at breakfast.

Can you imagine anyone in the New Zealand or Australia dairy sector debating the merits of pursuing exports? Do industry participants in the Netherlands or Denmark ever ponder whether globalization is here to stay? Do they distinguish their customer base between domestic and overseas?

Better-for-you and better-for-the-environment are two themes driving innovation. Dairy processors enhance foods with antioxidants and vitamins.

Thousands of food scientists, suppliers, marketers and others from around the world will gather in New Orleans this June 11-14 at the IFT 11 Annual Meeting + Food Expo.

Like Halley’s Comet, milk pricing “paradigm shifts” come along every so often and make us sit up and take notice. 

Over the past 10 years, refrigerated yogurt has had a remarkable combined annual growth rate averaging around 30% and nearly 40 million new users.

Protein is getting a fresh look in nutrition circles and it’s catching on with consumers.

Despite a chilly economy, marketers have been scooping out sales of dairy and nondairy frozen desserts in some pretty innovative flavors. Who's ready for mac-and-cheese ice cream?

The Michigan Milk Producers Association spent $62 million to renovate a facility in Ovid, Mich. This new plant operates seven days a week, 24 hours a day. It's the 2010 Plant of the Year.