Milk

Author(s): Niamh Hunt, PhD

Dairy products from grass-fed cows are in growing demand among today’s consumers, driven mostly by perceived health benefits and animal welfare concerns.1 This prompts the question: Are dairy products from grass-fed cows really better for us? Scientists at Teagasc Moorepark Research Centre, Cork and the APC Microbiome Institute, University College Cork have explored this and… Read more »

What better way to start 2019 than reflecting on some of our readers’ favorite content from 2018? It’s no surprise that our most popular content is aligned with top nutrition trends in 2018, like digestive wellness, beverages redefined, and clean label. Be sure to check out our updated 10 Key Health and Nutrition Trends for… Read more »

Author(s): Jennifer Wasieleski, M.S.

The food industry is constantly innovating to find clean label alternatives for food protection, allowing the removal of commonly used chemical preservatives from their products, such as sorbic acid, calcium propionate and sodium nitrite while still maintaining the functionality of those ingredients. The challenges that must be overcome when removing or replacing ingredients are substantial… Read more »

A new study published in the Journal of Dairy Science brings us one step closer to understanding the consumer values that drive purchases of dairy milk or plant-based alternatives. The migration of many consumers from traditional fluid milk to plant-based alternatives, like soy- and almond-based beverages, has been a decades-long phenomenon that doesn’t seem to… Read more »