Is there still room for Greek yogurt to grow? What are consumers looking for when it comes to high protein dairy? And is it easier or harder for small companies today to access the retail market?
Dairy industry experts Dr. Craig Sherwin and Mary Wilcox talks about the proverbial “sweet tooth” — and what food producers might want to consider when developing sweet dairy products in a new Dairy Lab podcast.
Is lactose intolerance the next big thing? Not exactly — but lactose-free dairy might be. Dairy industry experts Mary Wilcox and Dr. Craig Sherwin offer to get insight into not only lactose intolerance, but also what's involved in reducing the lactose in dairy products in a Dairy Lab podcast.
What’s the most important factor when people buy food: Is it the health benefits? The price? The packaging that fits in perfectly with their on-the-go lifestyle?