Officials Dismiss Rumors of High Levels of Toxins in Dairy Products – Financial Tribune

Recent allegations spread by the Islamic Republic of Iran Broadcasting that milk in Iran is contaminated with excessive levels of aflatoxin has hurt the domestic dairy industry and further reduced per capita consumption of milk, Mohammad Reza Shanehsaz, the head of Iran Food and Drug Administration, said.  
“Iran’s per capita milk consumption was already lower than the global average i.e. roughly one-fifth of the global average and has now reduced even more due to the misleading information disseminated by an official media outlet like TV,” he was quoted as saying by IRNA.
“This is while Iran enforces milk production standards that are more stringent than those in the European countries. Such unfounded rumors have unfortunately created problems for exports by our renowned dairy brands, so much so that the Federation of Iranian Food Association had no choice but to initiate legal action against the source of this rumor.” 


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Breaking up with your favorite foods – Harvard Health

Heartburn and indigestion are not the hallmarks of a good relationship.

They say that breaking up is hard to do, and that takes on new meaning when you’ve had a love affair with certain foods. But sometimes our bodies can no longer tolerate our favorites, forcing us to say goodbye to everything from onions, beans, and jalapeos to yogurt and marinara sauce. “Anyone over 30 knows that our body doesn’t always work the way it once did, and that gets worse as we get older. The upper and lower digestive tract seem most susceptible to the changes of aging,” says Dr. Kyle Staller, a gastroenterologist with Harvard-affiliated Massachusetts General Hospital.

Suspicious sweethearts

The naturally occurring sugars known as FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) can become harder to digest in older age. These include sugars found in dairy products, wheat, rye, onions, garlic, legumes (chickpeas, lentils, beans), honey, pistachios, cashews, asparagus, and artichokes, among other foods. Some fruits (including mangos, pears, and peaches) contain FODMAPs, as do drinks with fructose or certain artificial sweeteners. Dr. Staller says we don’t always know what makes a person develop sensitivity to particular FODMAPs. We do know that eating FODMAPs can result in cramping, diarrhea, bloating, and gas.

Missing from the relationship

Some people have difficulty digesting dairy products because their bodies don’t produce enough lactase — the enzyme necessary to break down lactose, a naturally occurring sugar in dairy foods. A small number of people are born lactose intolerant; in most other cases, lactase production declines over time, so that people lose their ability to digest lactose as they get older. “For reasons we don’t fully understand, the genes that control the ability to make lactase can be switched off as we age,” Dr. Staller says.

Burned by love

Peppers, tomato sauces, and many other foods (such as citrus, chocolate, peppermint, and fatty and fried foods) can worsen heartburn caused by gastroesophageal reflux disease (GERD). This occurs when stomach acid backs up into the esophagus, the tube connecting the mouth and stomach, usually because the ringlike muscles that prevent backflow stop working properly. GERD can cause a burning feeling in the chest, a sour taste in the mouth, difficulty swallowing, a sore throat, or coughing.

You deserve better

Rather than suffer the consequences of an unhappy digestive tract, stop fighting and move on. There are plenty of fish in the sea — or in this case, options for new foods to love.

Replacing dairy products is easiest. You can find lactose-free milk, yogurt, cheese, and other dairy products that have had the offending sugar removed. You can also try plant-based “milk” products, such as almond, cashew, oat, rice, and hemp milks; yogurts; and even ice cream. Soy and lactose-free milks are good sources of calcium and protein.

“But you will have to make sure grain and nut milk products are fortified,” advises registered dietitian Kathy McManus, the director of the Department of Nutrition at Harvard-affiliated Brigham and Women’s Hospital. “And watch out for added sugars. Many of these milks are flavored, and some of them have almost as much sugar as soda. Go for the unsweetened kind.”

Spice up your food life

There are many alternatives that may satisfy your need for spicy food without triggering heartburn. “Ground ginger, horseradish, wasabi, cinnamon, hot mustard — those kinds of things may bring a little spice or heat without all that pepper or red sauce,” McManus suggests. “But introduce foods slowly, to see how they’re tolerated, and back off if symptoms return.”

Where have you “bean” all my life?

Beans and other legumes are a major source of plant-based protein for many people. If those FODMAPs don’t agree with you, consider protein-rich firm tofu (made from soybeans, with FODMAPs removed). If it’s the bean texture you’ll miss, try rice (ideally brown, not white), quinoa, polenta, and gluten-free breads or pastas, which are all FODMAP-free.

In fact, there are replacement possibilities for all FODMAP foods. Instead of blackberries, try blueberries; ditch onions for fennel bulbs or the greens of scallions; swap out pistachios or cashews for almonds or peanuts; and pass up peaches in favor of papayas. For more information, check out the Harvard Medical School Guide Managing Irritable Bowel Syndrome (

Reuniting with an old flame

Can’t stay away from your favorite foods? Take heart. “You might not get symptoms if you eat smaller amounts,” Dr. Staller says.

Other tips:

  • “You can reduce the heat in fiery dishes by adding a dollop of dairy — such as sour cream — or increasing the amount of other ingredients, such as vegetables, to dilute the heat,” McManus suggests.
  • Tamp down the heat in peppers before cooking by rinsing them, removing the seeds and ribs, roasting them, and removing the skin.
  • Rinse canned beans before cooking them to reduce the amount of gas-producing sugars.
  • Use an enzyme supplement with lactase to help you digest dairy; or use Beano, a natural enzyme product that helps sensitive guts digest oligosaccharides.

And remember: healthy, long-term relationships — including with food — take work. With a little effort, you can enjoy many more years of symptom-free food bliss.

Image: Wavebreakmedia/Getty Images

As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review on all articles. No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.

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How did we get here? – Farm and Dairy

The supply problem

At its core, the issue is about supply and demand. Right now, the market says farmers are producing more milk than is being exported or consumed domestically. That’s according to Dianne Shoemaker, a field specialist in dairy production economics with Ohio State University Extension. Shoemaker knows dairy.1 She’s been with OSU Extension for more than 30 years. She also lives what she teaches. She owns a 150-head dairy farm, in Mahoning County, Ohio, with her husband.

Too much milk and not enough demand for that milk equals low prices. Milk production was up to 218 billion pounds in 2018 nationally, a 1% increase over 2017, according to the annual Milk Production Report released by the USDA-National Agricultural Statistics Service in March 2019.2 Overall, national milk production has increased 15% in the past decade, the data shows. According to the most recent milk production report, production in 2019 was just ahead of 2018.

So, why can’t someone just tell farmers to produce less milk? Canada has a production control system for its dairy industry. Should we adopt something like that? That has its own issues we don’t have time to discuss here. And the U.S. tried its own version of production control in the 1980s (see: Dairy Production Stabilization Act of 1983). It didn’t work long term.

Shoemaker said one of the problems is that farmers have to make decisions at the farm level. They’re not thinking about the world around them and all the mechanisms at play. They are thinking about the things they can control. One of them is how many cows they milk. When prices are low, farmers milk more cows to have more milk to sell. When prices are high, they do the same to make up for what was lost when things were bad. So the answer has always been … milk more cows, no matter what? Yes, you read that right.

“It’s a vicious cycle,” Shoemaker said.

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On top of that, milk production tends to increase every year on a per cow basis, thanks to improvements in genetics and management. If farmers did not increase herd size to make more milk, they’d be making more milk anyway.

And, in general, the average dairy farm size is increasing. In Ohio, there were 68 dairy farms with 500 or more cows, according to the 2012 USDA-NASS Census of Agriculture. Five years later, Ohio had 75 farms with 500 or more cows. There was even one farm with 5,000 or more cows. Shoemaker said 30 years ago, a farm could support three families milking 150 cows. Now, a typical farm would need to milk 300-500 cows to support that many people.

The demand problem

It’s true that people aren’t drinking as much milk as they used to. There are a couple of things people point to as the cause. One is that there are a lot of beverage options now.

The National Milk Producers Federation is focused especially on plant-based dairy alternatives — think: almond milk. The federation is fighting against allowing these products to use terms like “milk” and “cheese” in the labeling, arguing that it’s misleading and confusing to consumers. The U.S. Food and Drug Administration took public comment on the issue in early 2019, but hasn’t pursued any action yet.

A line graph showing the falling consumption of fluid milk.

The sale of plant-based milk alternatives and other dairy alternatives continues to grow each year, according to data compiled for the Plant Based Foods Association.3

Others point to changes in the National School Lunch Program under the Obama administration as the culprit. The Healthy, Hunger-Free Kids Act of 2010 took away flavored milks unless they were fat-free. The low-fat versions were brought back in 2019 after the rules were relaxed by the Trump administration. The USDA claimed children weren’t drinking as much milk when limited to fat-free.4

Here’s the thing, though. In the U.S., milk consumption has been on a slow decline for decades. In 1975, people consumed 247 pounds a year per capita, according to USDA-compiled data.5 It was down to 146 pounds per person in 2018.

Dairy consumption in the U.S. is actually up, however. It’s crept up from 539 pounds per person per year in 1975 to 646 pounds per person in 2018, the USDA numbers show. Americans are consuming more yogurt, butter and cheese than they did 40 years ago. Cheese consumption saw tremendous growth, especially non-American varieties.

But it’s butter that’s been the savior of the industry in the past five years, said Peter Vitaliano, chief economist with the National Milk Producers Federation. “If the price of butter had not recovered, dairy farmers would’ve been much worse off,” he said.

During a time when the price of milk has been lackluster, the price of butter has been “quite strong,” Vitaliano said. After years of being told butter was bad for its saturated fat content, research in the last decade walked that back, and consumers reacted quickly. “They like the taste of fat. They were tired of being told it was bad for them. They went back to consuming butter big time,” Vitaliano said.

But butter can’t save the dairy industry alone. Neither can cheese or yogurt, although we’ll talk more about cheese in another story. Maybe people should just drink more milk? It’s not that easy.

The world around us

Dairy products that people don’t consume directly play a lot into the equation. Both at home and abroad. The U.S. is a leading exporter of skim milk powder, whey products and lactose. These things become ingredients in other food products and animal feed.

“The world market has a huge impact on what’s going on in dairy farms all over the United States,” Vitaliano said.

Exports of dairy products grew from just under $1.6 billion in 2004 to nearly $6.8 billion in 2014, according to a USDA-Economic Research Service, or ERS, report from November 2016.6 During this time, the U.S. became the world’s third-largest dairy product exporter, behind New Zealand and the European Union.

The rapid growth happened for a bunch of different reasons, the report stated. Income growth in Asia and Latin American led to increased dairy consumption. Market-based reforms in China made it a big dairy importer. Free trade agreements and reduced domestic support for dairy products launched the U.S. into world markets.

The value of U.S. dairy exports fell in 2015, for a bunch of other reasons: global dairy demand slowed, milk supply quotas were discontinued in the European Union and the U.S. dollar strengthened, among other things, according to the report. Things haven’t really picked up, Vitaliano said.

“It’s critical we get exports growing again,” he said.

Exports might be the answer to lagging milk consumption, or at least part of it. When milk production outpaced demand domestically, exporting dairy products helped fix that problem for a while. When exports slowed down, milk prices slumped.

“What happens half a world away can hit hard on the farm,” Vitaliano said.

Problems at home

So that touches on supply, demand, the entire world … but what’s going on at home?

Farmers are feeding their cows, milking their cows and trying to make ends meet. It’s been tough to do that when milk prices are lower than the costs of producing that milk. Feed costs are the most important part of a dairy farmer’s budget. The margin between the price received for milk and the price paid for feed is what makes or breaks a farm.

Years ago, farmers didn’t have to pay close attention to the margins because feed prices were low and relatively stable, Vitaliano said. Corn was about $2 a bushel and soybeans were $5 a bushel. Then, the price of grain became volatile, “driven by ethanol mandates and a big export demand for U.S. grain,” he said.

The price of corn surged in 2006, going up about a dollar in a year to about $3 per bushel, according to ERS data. Prices continued upward until about 2012, when farmers were getting paid about nearly $7 per bushel. The higher cost of feed didn’t impact small farmers as much. Those farmers tended to grow their own feed, so they actually benefited some when the price of corn increased.

“The milk price went up enough to cover the higher cost of feed. If you were producing your own feed, you got an extra boost in your margins,” Vitaliano said.

When feed costs came down — it’s about $4 per bushel for corn now — so did the milk price. Farms that were buying feed breathed a sigh of relief. But smaller farms got squeezed, Vitaliano said.

“Small farmers that were marketing grain through their cows, they weren’t making money on that either. Milk prices stayed low. They were squeezed in two places,” he said.

The times they are a-changin’

In the past, Vitaliano said farmers could usually count on every third year being a good one. They could weather a couple bad years, but the third one would come along and things would turn around.

Prices recieved for Milk by Month - United States. Dollars per cwt

Now it’s been nearly five years of low milk prices. It started in 2015. The statistical uniform price per hundredweight dropped from $19.74 in December 2014 to $16.67 in January 2015, according to Mideast Marketing Area Federal Order 33 statistics.7 That’s about 15% in 30 days. The lowest lows came in 2016. The price hovered around $14 for the first half of the year, hitting a low of $13.81 per hundredweight in May.

Things weren’t much better in 2017 and 2018. Farmers who were relying on that third year to be better are being stretched thin, and some are being forced to call it quits. Shoemaker wrote in her October Dairy Excel column in Farm and Dairy that 262 Ohio dairy farms ceased milk production from October 2018 to October 2019.8 That’s 80 more farms than the year before.

Things began looking up early this year, though. Milk prices began improving in March. The November statistical uniform price was $18.01 per hundredweight. That’s $2.33 higher than the price in November 2018. But for a lot of farmers, it’s too little, too late.

“The farms that had higher costs of production are still struggling to meet cash flow obligations,” Shoemaker said. “If they’re still milking, the challenge is ‘how do I adjust so I can better survive the next downturn and recover from this one.’”

In a business that is powerfully impacted by things that are out of their control, what are dairy farmers to do to steer their own destinies? They can milk more cows. We talked about that already. It’s problematic for the industry as a whole, but it can be the answer for the individual farmer. They can also control milk components, or how much milk fat and protein is in the milk. That’s the single biggest way a farm can impact its milk price, Shoemaker said. Farmers are paid more for higher percentages of milk fat and protein.

Some farms rely on diversification, whether that’s also running a grain business, using some of their milk to make cheese or raising other livestock. We’ll talk more about some of those farmers in coming weeks. Otherwise, it’s all about management, Shoemaker said. Managing production, finances, people, cows and land.

“Not thinking of it as a business has gotten a lot of people in trouble,” Shoemaker said.

Shoemaker said that was a fundamental shift that happened in the 1980s. People used to think of farming as just a way of life. Now, it needs to be more like “farming as a business so you can have it as a way of life,” she said. To be sustainable, a farm has to first be profitable.

“You have to be making money to do things the way we want to do them, to conserve those natural resources,” Shoemaker said.

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Your Dairy-Free Diet Guide – How To Go Lactose-Free, Per An RD – Women's Health

Dairy gets almost as much crap as carbs these days. With people blaming it for everything from zits to brain fog to bloating, it seems like going dairy-free is the thing to do.

But should everyone really swear off cheese forever? Well, it’s complicated.

A recent surge of interest in both food allergies and how food is produced in the US (partially thanks to Netflix documentaries like the Rotten series) has made many people skeptical of dairy, says dietitian Isabel Smith, RD.

Plus, buzz about the benefits of plant-based diets also has many healthy eaters opting for plants over animal foods more often, if not going full-on vegetarian or vegan.

At the same time, the dairy-free market has exploded, with products like oat milk and coconut yogurt getting hotter by the second. “There are a lot of interest groups that want to promote the benefits of various non-dairy products,” says Smith.

So, is all that “Got Milk?” stuff a sham? If you’re curious about the dairy-free life, here’s what you need to know.

Is a dairy-free diet right for you?

People are breaking up with dairy for several reasons these days.

One of the most common: lactose intolerance. Approximately 65 percent of the adult population can’t digest lactose (the sugar found in milk and other dairy products), per the National Institutes of Health, which can lead to bloating, diarrhea, abdominal cramps, and gas.

Other people, meanwhile, have actual milk allergies, in which the immune system thinks that the proteins in milk and other dairy products are foreign invaders and attacks them, causing an allergic reaction. (Think hives, rashes, wheezing, and even anaphylaxis in some cases.) Though peanut allergies get the most attention, milk is actually one of the most common food allergies, according to the American College of Allergy, Asthma, and Immunology (ACAAI).

Beyond having immediate issues processing dairy, many people now choose to eat dairy-free for lifestyle reasons.

Vegans, for example, choose to avoid all animal products, whether for health, environmental, or ethical reasons. Paleo eaters, meanwhile, skip dairy based on the theory that early humans didn’t consume it.

Others, still, skip dairy because of concerns about the hormones and other additives involved in conventional dairy and milk production.

Dairy products shot on rustic wooden table

fcafotodigitalGetty Images

Here are all the foods you’ll have to ditch on a dairy-free diet.

You probably have an idea of what foods you’ll have to kiss goodbye on a dairy-free diet, but here’s a quick refresher, just in case.

First of all, dairy includes milk and other foods made from the milk of cows, sheep, and goats. (Yep, eggs are cool.)

So if you decide to kick dairy, you’ll have to nix milk, yogurt, cheese, ice cream, butter, sour cream, and ~anything~ made with them.

No more Brie or Manchego. No more pints of Ben and Jerry’s. No more milk chocolate.

While avoiding the dairy aisle might be easy, you’ll need to look out for dairy hiding out in baked goods, soups, dips, and sauces, too. You’ll also want to double check with servers when dining out to make sure dishes aren’t prepared with cream or butter.

You’ll also want to pay extra attention to these nutrients.

Two key nutrients dairy is famous for: calcium and vitamin D. With anything milk-based off the table, you’ll have to work a little harder to get your fill.

“Calcium and vitamin D are both critical and work in tandem to support strong bones,” say The Nutrition Twins, Lyssie Lakatos, RD, and Tammy Lakatos Shames, RD. “Vitamin D helps your body absorb calcium, so if you get enough calcium but not enough vitamin D, your bones won’t be as strong as they should be.”

In addition to bone health, calcium also plays a role in muscle, hormone, and nerve function, say Lakatos and Lakatos Shames. Vitamin D also supports the immune system and regulates cell growth.

Lakatos and Lakatos Shames recommend that women aim for 1,000 milligrams of calcium and 600 IU of vitamin D daily.

You can find calcium in foods like dark leafy green veggies (like kale and spinach), canned fish (like salmon and sardines), beans, chia seeds, edamame, nuts, and tempeh. Many juices and alternative milks are also fortified with the mineral.

As for vitamin D, your best source is the sun. “If you live in the South and are outside a lot, you may get enough from the sun,” say Lakatos and Lakatos Shames. If not, combine sun exposure with D-containing foods like salmon, mackerel, and other fish, and eggs. Cereals, juices, and many dairy-alternative products are also fortified with vitamin D.

Make sure you get enough protein, too.

Another potential benefit of dairy: protein. The building block of muscle, bone, skin, and more, your body needs protein to build and repair tissues.

“Most people need between 40 to 60 grams of protein a day, at the very least,” says Smith. Luckily, you’ve got plenty of non-dairy protein sources to choose from, including meat, poultry, and fish, and plant-based foods like beans, tofu, and even peanut butter.

Supplements may help you meet your needs, dairy-free.

If you still find yourself falling short on nutrients like calcium, vitamin D, and protein, supplements can help to make up the difference.

“If you’ve been tested and are low in vitamin D, consult with a registered dietitian or your doctor to find out how much you should supplement with,” say Lakatos and Lakatos Shames. Same goes for calcium.

As for protein, consider adding a scoop of plant-based protein powder to your morning smoothies or baked recipes.

Don’t sweat it too much, though. “Eat grains, lots of vegetables, lean protein, and plenty of healthy fat—like olive oil and avocado—and your body will get what it needs,” says Smith.

Directly Above Shot Of Various Food And Milk Over White Background

Natalia Klenova / EyeEmGetty Images

These 5 dairy-free substitutions will also *literally* save your life.

If you’re wondering how to live without some of your favorite dairy foods (mostly cheese), don’t freak out. With a few smart substitutions, you can still enjoy that creamy goodness.

1. Dairy-free milk

There are countless alternative milks on the shelves these days, including soy, almond, coconut, and oat options. Can’t live without creamer in your coffee or tea? Plant-based coffee creamers have you covered.

Just look for a brand that’s fortified with vitamin D and calcium, say Lakatos and Lakatos Shames.

If you need a sub for milk while cooking or baking, use unsweetened vanilla-flavored coconut, oat, or hemp milk to avoid extra sugar, Smith notes.

2. Tofu

Need a thickener for your soups or sauces? Instead of cream, use firm silken tofu, recommend Lakatos and Lakatos Shames. Simply blend it until completely smooth and add it to your recipe. (It’s also a good substitute for sour cream.)

3. Nutritional yeast

While it’s not quite the same as cheese, nutritional yeast can give breads, savory pastries, and other recipes cheesy flavor, say Lakatos and Lakatos Shames. Just blend one part nutritional yeast with two parts nuts or seeds and add salt to taste.

4. Coconut cream

If a recipe calls for heavy cream, use coconut cream instead. You can buy cans of just cream or refrigerate a can of full-fat coconut milk and skim off the cream that settles at the top.

5. Dairy-free yogurt

Going dairy-free doesn’t mean you have to give up on yogurt parfaits. “There are great dairy-free yogurt brands around these days,” says Smith. Many supermarkets now carry yogurt alternatives made from coconut milk, almond milk, cashews, or soy.

Ultimately, going dairy-free is a totally personal choice.

Though not everyone needs to go dairy-free, if you prefer not to eat it, ditching the stuff is easier than ever. Just be sure to get your fill of key nutrients like calcium, protein, and vitamin D by eating a healthy diet full of a variety of whole foods.

Still not sure where to start? Talk to a registered dietitian, who can help you redesign your diet and meet your nutritional needs.

Christine Yu is a freelance writer, yoga teacher, and avid runner who regularly covers health, fitness, nutrition, and wellness for outlets like Well + Good, Women’s Health, Runner’s World, and Outside.

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What's hitting the shelves? New dairy products in December –

What’s hitting the shelves? New dairy products in December

As always, we welcome your submissions from around the world for this feature. You can send details and a photo (or photos) to us here​.

Bubbies Mochi Decadent Collection


Bubbies Homemade Ice Cream & Desserts has a new Decadent Collection on sale for the holidays that includes the Triple Chocolate, Red Velvet and Salted Caramel flavors of its mochi ice cream. The set is available at Costco in the US.

Rick Schaffer, CEO of Bubbies, said, “The variety pack we created for Costco brings together the flavors most loved by our longtime mochi fans and our newest flavor, Salted Caramel.

“We enjoyed curating this variety pack that provides consumers a fun and easy way to indulge anytime with these bite-sized treats – especially during this season of entertaining.”

Angry Orchard ice cream

angry ice cream 2

Angry Orchard hard cider has partnered with Tipsy Scoop for a custom alcoholic ice cream flavor in the US.

The flavor is called #GoingUnfiltered, and is made from a vanilla ice cream base mixed with brown sugar, cinnamon and caramel apples, infused with Angry Orchard Unfiltered Cider.

The limited edition flavor will be available in scoops, sundaes and pints at Tipsy Scoop Barlour location in New York City for consumers over the age of 21.

#GoingUnfiltered will also be sold nationwide from online retailer Goldbelly throughout the holidays.

BetterBody Foods Oatsome


A new oat-based milk alternative is hitting the market from BetterBody Foods (BBF). The plant-based Oatsome drink is free from nuts, soy and added sugars.

Stephen Richards, founder of BBF, said, “We’re truly bringing the best Oat milk on the market to our customers.

“Only the finest ingredients go into Oatsome – the highest quality organic, non-GMO, gluten-free oats and no added sugar, gums, thickeners or stabilizers ever.”

Oatsome is an addition BBF’s powdered peanut butter PBfit, organic chia seeds, organic coconut flour, avocado oil and avocado oil mayonnaise products.

Siggi’s plant-based yogurt

US dairy yogurt producer siggi’s has made a name for itself with low-sugar yogurt. This month it entered the non-dairy space for the first time with a line of coconut-based alternatives. Siggi’s said they contains three times the protein and 40% less sugar than other yogurt alternatives.

The company worked on this expansion for two years, and each 5.3oz cup contains 10g of protein and 8-9g of sugar. Vanilla Cinnamon, Mixed Berries, Raspberry and Mango are the first flavors in the launch, and the base is a blend of coconut, macadamia, and pea protein.

Siggi Hilmarsson, founder and chairman of siggi’s, said, “Like our dairy products, our plant-based products are rich, creamy, lower in sugar, and higher in protein than what’s available on the market today. Nearly 15 years ago, we started a low-sugar, simple ingredient revolution with our signature skyr, and now continue to deliver on that commitment in plant-based as well.”

Eclipse plant-based ice cream


A partnership between US ice cream brands OddFellows and Humphry Slocombe has resulted in the on-premise launch of Eclipse Foods, a plant-based ice cream alternative. Eclipse said it “uses a unique blend of plants to replicate milk on a molecular level.”

Aylon Steinhart, co-founder of Eclipse, said, “While there are a growing number of excellent replacement meat options with brands like Beyond and Impossible, dairy has lagged behind.

“There are clearly alternative milks, cheeses, and ice creams out there made from nuts and other plants, but there are no true replacements that are indistinguishable from their dairy counterparts. And that’s exactly what we’re doing.”

Eclipse says the ice cream alternative base can be used to make scooped ice cream, soft serve, gelato and other dessert products. A Mexican Hot Chocolate flavor will be sold at Humphry Slocombe ice cream shops in San Francisco, and Miso Cherry and Olive Oil Plum flavors will be sold at OddFellows locations in New York City.

Danone yogurt launches

Oikos Almond Butter with Mixed Berries_UPC 36632011336

This month Danone North America announced a host of new yogurt products ​across its family of brands. Several are rolling out in retail now, while others will launch in early 2020.

Light & Fit has a new line of Icelandic style yogurt, and Oikos has a Sweetened with Honey-Maple yogurt and a Greek Yogurt with Almond Butter. Activia launched a Less Sugar & More Good probiotic yogurt and three varieties of a Probiotic Smoothie.

Activia also has a new dairy-free line of yogurt alternatives.

Silk has new dairy-free mix-ins with an almond base, and So Delicious has a similar coconut-based Yogurt Alternatives Pairings, also with a ‘mix-in’ style.

Starbucks Toffeenut Creamer

starbucks toffeenut

A new flavor will be added to the Starbucks Creamer line in the new year. Toffeenut Latte Creamer will be found in US retail alongside existing flavors Cinnamon Dolce Latte, White Chocolate Mocha, Caramel Macchiato and Pumpkin Spice Latte.

“Starbucks Creamers is the latest product following a year of innovation from the newly-created global coffee alliance between Nestle and Starbucks.

“The alliance capitalizes on the experience and capabilities of both companies to drive innovation with the goal of creating new products that deliver on the flavors and formats coffee lovers are looking for globally,”​ Starbucks said.

Elmhurst Milked Oats singles 

elmhurst oats

Elmhurst 1925 is growing its single serve collection in the US with three new flavors of its Milked Oats milk alternative. Chocolate, Vanilla and Blueberry join the plain Milked Oats flavor in 11oz cartons. The drinks are free from added gums, emulsifiers and oils, and contain 28g of whole grains per serving.

Peter Truby, CMO at Elmhurst, said, “We created our new Single Serve Milked Oats with both kids and convenience in mind, and focused on flavors that are familiar and well-loved.

“These [new] varieties give families a better-for-you, non-dairy beverage that’s packed with whole grains and delicious flavor in a convenient, easy-to-drink format that can be taken on-the-go.”

Elmlea launches UK’s first dairy-free whippable alternative to cream

Elmlea has launched two new, 100% plant-based variations of its double and single dairy cream alternatives. 

Hitting shelves on December 2, Elmlea Plant has been developed with chefs for creamy sauces and soups, as well as to whip up for desserts.

The new vegan certified products are free from lactose, gluten-free and made from protein-rich broad beans.

dec-Elmlea plant cream alternative

David Salkeld, CEO UKI at Upfield, said, “Since 2007, the number of people following plant-based diets has grown by a massive +350%. But, despite dairy free cream sales growing +35% year on year, there are very few dairy-free cream alternatives and none that perform or taste like Elmlea Plant.

“At Upfield we’re committed to building a better plant-based future. We know taste and affordability are two of the biggest barriers to people eating more plant-based foods, which is why Elmlea​Plant is a complete game-changer in the hugely underserved dairy cream alternative sector. 

“People around the world are embracing plant-based foods for health, environmental and ethical reasons so we want to ensure we give consumers what they are asking for.”

Elmlea​Plant Single and Double Dairy Cream Alternatives are available in Sainsbury’s and Asda with an RRP of £1 for Single and £1.10 for Double (270ml).

I Can’t Believe It’s Not Butter returns

 I Can’t Believe It’s Not Butter!​ is back on British shelves this month. The relaunch will include revamped versions of its two Original​ and Light​ variants, as well as a brand-new addition to the line-up with I can’t Believe it’s even Butterier​!

The range’s new addition, I Can’t Believe it’s even Butterier! Gold​, is designed for baking and butter enthusiasts. The spread, made with buttermilk, is for home baking, and the company said it provides the closest comparison to butter in the I Can’t Believe it’s not Butter​ range.

dec-ICBINB Gold 500g 3Q

David Salkeld, general manager at Upfield, said, “I Can’t Believe it’s not Butter is back and butter-ier than ever! The brand is a jewel in our crown, and we believe it’s time to return it to its glory days. Through the range relaunch, we have modernized the iconic brand which is designed to bring fun and personality back to the category.

“Since the formation of Upfield, we have focused on strengthening all aspects of our spread’s portfolio. We recognise the need to offer consumers a quality product at a great value price point, and I Can’t Believe it’s not Butter does just that, as well as being highly versatile. We expect the relaunch to be a huge hit with consumers who will instantly recognize the brand as it starts to flow back into fridges across the UK.”

All three spreads are available in Asda, with I Can’t Believe It’s Not Butter!Original​ and Light​ coming with a RRP of £1 for 500g. Gold comes with an RRP of £1.30 for 500g.

New HiLo from noosa

In the US, noosa launched a brand new yogurt for the health conscious – HiLo, made with higher protein and lower sugar.

dec hilo

With 12 grams of protein and 12 grams of sugar per serving, noosa hilo is available in six flavors in 5.3oz size: 

  • Vanilla bean
  • Blueberry
  • Mixed berry
  • Strawberry
  • Plain 
  • Peach 

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REAL® Seal Program Unveils New Website to Help Consumers Choose Authentic Dairy Foods – Hoard's Dairyman

The information below has been supplied by dairy marketers and other industry organizations. It has not been edited, verified or endorsed by Hoard’s Dairyman.

To help consumers find real dairy foods in an increasingly confusing retail marketplace, the National Milk Producers Federation today unveiled a completely redesigned website for the REAL® Seal,, complete with a buyer’s guide that helps steer shoppers to those brands that feature the REAL Seal and use only real milk.

This is the first significant change in the online presence for the REAL Seal since NMPF first assumed management of the Seal in 2012. The new website will contain more content to educate consumers about why they should look for the REAL® Seal on the foods they buy, while also continuing to help those companies using the Seal to enhance their product marketing.

The new website will educate consumers about the REAL® Seal brand and the benefits of domestic dairy products, as only dairy foods made in America with American-produced cows’ milk are eligible to display the REAL® Seal. The site showcases certified brands and products, and makes it easier for users to learn where to purchase them in retail locations. It also streamlines the REAL® Seal application process to encourage more brands to apply for certification.

“NMPF continues to battle the misuse of dairy terms by plant-based products that seek to copy every aspect of real dairy, apart from nutrition,” said Jim Mulhern, president and CEO of NMPF. “The REAL® Seal allows us to work with food marketers to apply a simple, highly-recognizable icon on their products to help consumers separate the real from the fake.”

The new website both educates consumers about how real dairy foods compare to imitators, and explains how the REAL Seal program delineates which brands can use the seal. The REAL Guide component of the website helps shoppers find certified brands and products displaying the Seal.

“We know many consumers want authentic foods made with quality and integrity. The dairy sector’s use of the REAL Seal, more than 40 years after it was created, is our ongoing commitment to help people define what’s real in the dairy case when they go shopping,” Mulhern said. “As people increasingly turn to online sources for information about their shopping options, this new site is an important part of that mission.” The website is part of the REAL Seal’s suite of digital tools, including its Facebook and Pinterest communities.

The National Milk Producers Federation, based in Arlington, VA, develops and carries out policies that advance dairy producers and the cooperatives they own. NMPF’s member cooperatives produce more than two-thirds of U.S. milk, making NMPF dairy’s voice on Capitol Hill and with government agencies. For more, visit

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How can probiotic labeling improve in dairy? –

The addition of probiotics has grown common in fermented dairy products in the US. With today’s health-conscious and clean label-driven consumer, more brands are prioritizing functional ingredients that support gut health alongside live and active probiotic cultures.

The living microorganisms found in dairy products must be documented and shown to have health benefits in humans when consumed in large amounts, according to the World Health Organization (WHO). But labeling across the probiotics industry is unclear, with room for improvement.

Ingredient weight vs viable count

Gut, immune and digestive system health are major attractions of probiotic dairy products, with dairy yogurts, beverages and cottage cheese snacks leading the category. But most labeling is inconsistent, and the FDA does not require any probiotic quantity details in food products.


Some legacy brands, like Dannon’s Activia, note that each yogurt product contains ‘billions of probiotics’ and also which culture (Bifidobacterium animalis lactis DN-173 010/CNCM I-2494). But others, like Good Culture, only state that its cottage cheese and sour cream products contain ‘live and active cultures’ with no further detail.

Good Culture recently launched a line of wellness probiotic gut shots, and says on its website that they contain “50 billion live and active cultures and 12 live and active strains.”​ The inconsistencies in probiotic dairy mirror that of probiotic dietary supplements.

Data from the International Probiotics Association (IPA) says that the global probiotic supplements market is now worth $6.07bn, and the global functional/fortified probiotic yogurt category is worth $31.1bn. There are 53 million consumers of probiotics in the US, 58% of them consuming yogurts and 42% consuming supplements.

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Cultured Dairy Products Market Forecast, Manufacture Size, Developments and Future Scope To 2024 – Tech Estate Today

Cultured Dairy Products Market reports helps you prepare to better ride the business cycles while anticipating the future. Cultured Dairy Products Industry Outlook report helps you anticipate upcoming trends.. The Cultured Dairy Products market accounted for $XX million in 2018, and is expected to reach $XX million by 2024, registering a CAGR of YY% from 2019 to 2024.


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List of key players profiled in the Cultured Dairy Products market research report:

Alfa Cheese IndustriesArla FoodsBel Brands USABelGioioso CheesesBoar’s HeadCabot CreameryCalabroCappiello Foods, Inc.ChobaniCrystal FarmsDairygold Co-Operative SocietyDanoneDansko FoodDean FoodsDevondale Murray GoulburnDlectaFonterraFranklin FoodsGeneral MillsGlanbia groupGrande Cheese CompanyGreat Lakes CheeseKraftLactalis Group Land O LakesLeprino FoodsMaterne North America CorpMozzarella CompanyOpen Country DairyOrganic Valley

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The global Cultured Dairy Products market is segmented based on product, end user, and region.

The Cultured Dairy Products Market Segmentation:

Product Type SegmentationYoghurtCheeseCreamkefirIndustry SegmentationFood processingFoodserviceRetailChannel (Direct Sales, Distributor) Segmentation 

Region wise, it is analyzed across North America (U.S., Canada, and Mexico), Europe (Germany, UK, Italy, Spain, France, and rest of Europe), Asia-Pacific (Japan, China, Australia, India, South Korea, Taiwan, and, rest of Asia-Pacific) and EMEA (Brazil, South Africa, Saudi Arabia, UAE, rest of EMEA).

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Moreover, other factors that contribute toward the growth of the Cultured Dairy Products market include favorable government initiatives related to the use of Cultured Dairy Products. On the contrary, high growth potential in emerging economies is expected to create lucrative opportunities for the market during the forecast period.

Key Benefits for Stakeholders from Cultured Dairy Products Market Report:

This report entails a detailed quantitative analysis along with the current global Cultured Dairy Products market trends from 2019 to 2026 to identify the prevailing opportunities along with the strategic assessment.
The Cultured Dairy Products market size and estimations are based on a comprehensive analysis of key developments in the industry.
A qualitative analysis based on innovative products facilitates strategic business planning.
The development strategies adopted by the key market players are enlisted to understand the competitive scenario of the Cultured Dairy Products industry.

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