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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Plants are Taking Root in the Dairy Case – Dairy Herd Management

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  1. Plants are Taking Root in the Dairy Case  Dairy Herd Management
  2. Dairy Blends Market Opportunities, Top Players, Survey, Capital Investment Status and Trend Report By 2024  Real Viewpoint
  3. Global Dairy Alternatives Market – Industry Analysis and Forecast (2018-2026)  Virtualnewsusa
  4. Milk & Dairy Products Market is expected to double its market size (CAGR of 14.40 %) by 2018  Midnight Stocks
  5. View full coverage on Google News

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Dairy products associated with higher risk of prostate cancer: study – FoodNavigator.com

A high consumption of dairy products, like milk and cheese, appears to be associated with an increased risk of prostate cancer, according to research published in the Journal of the American Osteopathic Association.

Researchers noted that prior studies have shown dairy products are the primary source of calcium in Western countries, where rates of prostate cancer are high. Conversely, there are lower rates of prostate cancer in Asian countries, where intake of dairy products is low.

The study authors found no clear association of increased risk of prostate cancer linked to other animal-based foods, including red and white meat, processed meats and fish. However, they identified a decreased risk of prostate cancer associated with plant-based diets.

Our review highlighted a cause for concern with high consumption of dairy products​,” said John Shin, MD, a Mayo Clinic oncologist and lead author on this study. “The findings also support a growing body of evidence on the potential benefits of plant-based diets.”

The researchers reviewed 47 studies published since 2006, comprising more than 100,000 total participants, to better understand the risks of prostate cancer associated with plant- and animal-based foods. While patterns of association emerged, Dr. Shin says more investigation is needed to understand the nature and strength of those associations.

Other factors may be behind the global prostate cancer epidemic 

Prof Tom Sanders, Professor emeritus of Nutrition and Dietetics, King’s College London, took issue with the research. “The methods used in this review suffer from a number of weaknesses, notably in the statistical analysis and presentation of the results that do not justify the strong conclusions drawn regarding dairy product consumption and risk of prostate cancer​,” he said.

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Forget nut milk: Fungus-based dairy is real milk without the cow – Digital Trends

Nut milks are everywhere. The nut beverage’s 2010 arrival in dairy cases helped lead to a 13% growth in milk alternatives, though it had been available in shelf-stable varieties for years. Now it’s easy to find oat, hemp, and cashew milks in a normal grocery story. Perfect Day hopes to spark a similar trend with its flora-based foods.

Co-founders Perumal Gandhi and Ryan Pandya were unenthusiastic vegans, whose dairy cravings never quite subsided. They went looking for a substitute that could allow them to enjoy cheese, milk, and ice cream again.

Unlike plant-based beverages, the flora-based products are made from the same proteins as cow’s milk, only without the cow. It’s made by fermentation, with a boost from bioengineering. Artificial casein and whey genes (which are found in milk) are combined with a fungus, Trichoderma, that thrives on plant sugars, so the protein-creation process is animal-free.

Perfect Day Flora-Based Dairy Ice Cream
Perfect Day co-founders Ryan Pandya and Perumal Gandhi want to create a new kind of dairy.

“We then carefully separate these milk proteins and combine them with plant-based sugar, plant-based fats, and nutrients to produce a product that has the identical taste and texture of cow’s milk, but packs in more nutrition with no food safety or contamination concerns,” Pandya told Digital Trends in 2016. Because Perfect Day is creating real milk proteins, those allergic to those them will still have to steer clear of its products. The goal is to create a product with the creaminess that comes with milk protein (that plant-based products have difficulty mimicking), while using fewer resources, like water and land.

Gandhi knows people are going to be confused, and possibly skeptical, at first. “We need to come up with new vocabulary for this field in general, because this isn’t plant-based. It’s also not animal-based,” he said during a panel at the Smart Kitchen Summit in Seattle on October 7. “It’s sort of its own third category.” While he’s hoping “flora-based” will catch on — and become widely adopted — the process could also be referred to as “fermentation-based.”

Another issue is that the Food and Drug Administration dictates what products can be called ice cream. The dairy industry has objected to plant-based varieties being called milk. Though Perfect Day said it would have products on the shelves within a year back in 2016, the rollout has been much slower — and expensive. Perfect Day provided its first proof-of-concept product with $20 pints of animal-free ice cream. To bring down the cost, the company plans to partner with other manufacturers to make other (more affordable) flora-based dairy products over the next couple of years.

Another startup, New Culture, is also attempting to make animal-free mozzarella through a similar process. Gandhi thinks these animal-free, fermented substitutes will play a role in feeding a growing population more sustainably, but to really make an impact, they can’t do it alone, he said.

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CWT assists with 727,526 pounds of dairy product export sales – 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.

Cooperatives Working Together (CWT) member cooperatives accepted ten offers of export assistance from CWT that helped them capture sales contracts for 608,476 pounds (276 metric tons) of Cheddar, Gouda and Monterey Jack cheese, 74,957 pounds (34 metric tons) of cream cheese and 44,092 pounds (20 metric tons) of whole milk powder. The product is going to customers in Asia and Central America. It will be delivered during the period from October 2019 through February 2020.

These contracts bring the year-to-date totals to 43.3 million pounds of American-type and Swiss cheeses, 277,782 pounds of anhydrous milkfat, 4.5 million pounds of butter (82% milkfat), 5.1 million pounds of cream cheese and 42 million pounds of whole milk powder. The products are going to 27 countries in six regions and are the equivalent of 854.7 million pounds of milk on a milkfat basis.

Assisting CWT members through the Export Assistance program positively affects all U.S. dairy farmers and dairy cooperatives by strengthening and maintaining the value of dairy products that directly impact the milk price. It does this by helping member cooperatives gain and maintain world market share for U.S dairy products. As a result, the program has significantly expanded total demand for U.S. dairy products and U.S. farm milk.

The amounts of dairy products and related milk volumes reflect current contracts for delivery, not completed export volumes. CWT pays export assistance to the bidders only when export and delivery of the product is verified by required documentation.

All dairy farmers and dairy cooperatives should invest in CWT. Membership information is available on the CWT website, www.cwt.coop.

The Cooperatives Working Together (CWT) Export Assistance program is funded by voluntary contributions from dairy cooperatives and individual dairy farmers. The money raised by their investment is being used to strengthen and stabilize the dairy farmers’ milk prices and margins. For more information about CWT, visit http://www.cwt.coop/

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Turkish dairy products now reach 88 countries worldwide – Hurriyet Daily News

ISTANBUL-Anadolu Agency

Turkish dairy products now reach 88 countries worldwide

Turkish dairy products, supplied by half a million domestic producers, are sold in 88 countries around the world, said the head of
an industry group on Sept. 25.

Milk, a nutritious beverage for young and old alike, also creates high economic value and fosters social welfare, Tarik Tezel, head of the Association of Turkish Milk, Meat, Food Industrialists and Producers, told a four-day World Dairy Summit event organized by the International Dairy Federation in Istanbul, Turkey’s commercial capital.

“Thus, the production of milk is a very important economic activity, besides its benefits to our health,” he noted.

He underlined that agricultural production is not just a necessity for feeding people, but also a requirement for sustainable welfare.

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Here's Exactly What Happens to Your Body When You Stop Eating Dairy – Prevention.com

Some dairy is simply delicious. Who can deny that a cup of chocolate chip cookie dough ice cream or fresh mozzarella melted on a pizza is heaven? But for many Americans—about 65 percent of them, to be exact—dairy is the stuff that food nightmares—not dreams—are made of. Here’s everything you need to know about lactose intolerance and how giving up dairy can affect your body.

What is lactose intolerance?

People who are lactose intolerant don’t produce enough of the enzyme lactase, which is responsible for breaking down lactose—the sugar in milk—into glucose and galactose. This means that lactose directly moves into the colon instead of being processed or absorbed by the body, which can cause symptoms such as bloating, cramps, diarrhea, and gas. Most people who are lactose intolerant have primary lactose intolerance, which means they were able to digest lactose at some point, say during infancy and childhood, but they later began experiencing digestive discomfort after consuming dairy.

According to a 2019 study published in the scientific journal JAMA Network Open, some 4.7 million U.S. adults are allergic to milk and 2 million are allergic to eggs—reactions that can cause hives, an upset stomach, vomiting, bloody stools, and more.

How to treat lactose intolerance

If you suspect that you’re one of the millions of people who suffers from a dairy allergy, you can make an appointment with an allergist or gastroenterologist to investigate, says Brigitte Zeitlin, MPH, RD, owner of BZ Nutrition in New York. An elimination diet—in which you remove all sources of dairy from your body for up to three weeks—can also reveal if you’re lactose intolerant (this should always be done under the supervision of your doctor or dietitian). After weeks of removing dairy from your diet, you can “reintroduce it for one week,” Zeitlin instructs. “If you notice that your symptoms are back immediately, then you are likely sensitive or intolerant.”

Of course, dairy doesn’t deserve to be totally demonized: It contains important nutrients such as calcium, protein, and magnesium, and in yogurt, probiotics. For those who can tolerate dairy, items such as pasture-raised eggs, yogurt, and cottage cheese can help you meet your nutrition goals. And anyone who removes dairy from their diet will need to find replacement sources for these key nutrients. For example, kale and sweet potatoes are good sources of calcium, nuts and edamame provide magnesium, and sauerkraut is rich in probiotics, Zeitlin explains.

In fact, Samantha M. Coogan, MS, RDN, LD, and director of the didactic program in nutrition and dietetics at University of Nevada, Las Vegas, recommends only removing dairy from your diet if it’s medically necessary. Otherwise, you’re risking developing a nutritional deficiency.

However, if you’re lactose intolerant or allergic to dairy, it’s a smart move to stop eating it—and when you do, you can expect positive changes to occur. Here, dietitians break down six things that can happen—from weight loss to glowing skin—when you take dairy out of your diet:

1. You’ll stop experiencing stomach pain, bloating, and gas.

When your body can’t break down lactose, it creates acids and gases in your intestinal tract, says Zeitlin—and those things cause painful stomach cramps, bloating, and gas. When you stop eating dairy, “you should expect to not have any of these icky stomach issues anymore,” Zeitlin says.

2. You might lose a few pounds.

Lactose is sugar, and sugar can contribute to weight gain. When you remove dairy from your diet, “the biggest difference you’ll see is your reduction in sugar consumption from the lactose-containing portions of certain dairy products,” says Coogan. Reducing sugar intake is one of the first steps many take towards weight loss.

3. Your bathroom time will be more pleasant.

An unfortunate result of consuming dairy when your body is unable to break it down is diarrhea, says Zeitlin. “Diarrhea happens because your lactose intolerance is increasing the amount of water in your colon when you take in dairy,” she explains. By removing this food group, “you’ll have normal stools,” she says. Constipation can also be a symptom of dairy intolerance. Though it’s not as common as diarrhea, you should also expect to feel a relief from constipation as well because your GI system will be digesting better and therefore degrading waste easier, Zeitlin says.

4. You may improve your overall gut health.

For people who don’t tolerate dairy well, milk, cheese, and other dairy products with additives “can be quite inflammatory and cause irregularities in the gut bacteria,” says Coogan. Those artificial ingredients can cause various sensitivities, as well as overgrowth of yeast and inflammation of the GI tract—which can lead to fatigue, an upset stomach, and nausea. But removing dairy can help to heal your gut and replenish its healthy bacteria over time.

5. Your skin could look better.

“Our bodies purge waste and toxins three ways: urinating, pooping, and through our pores,” says Zeitlin. And if you’re sensitive to dairy, that sensitivity may come through your skin in the form of whiteheads, breakouts, rashes, and even eczema. Some research suggests that dairy is associated with an increased risk for developing acne in young adults, but more long-term studies are needed to back up these findings.

6. Your body will be less inflamed.

Inflammation is a serious issue: It can cause “many health issues, such as a dysfunctional thyroid gland or joint pain,” says Coogan. But removing dairy could reduce inflammation for those who are sensitive or allergic to it. Of course, if you’re concerned about inflammation but aren’t sensitive to dairy, there are other ways to reduce it. “Incorporating fish or a fish oil supplement into your diet, or eating more omega-3-rich foods, such as avocados, walnuts, and oils can help reduce inflammation,” she says. In addition to following an antioxidant-rich diet, exercising and meditating can also help lower inflammation caused by stress.


Like what you just read? You’ll love our magazine! Go here to subscribe. Don’t miss a thing by downloading Apple News here and following Prevention. Oh, and we’re on Instagram too.

Jillian Kramer is a freelance journalist whose work has published in Food & Wine, Travel + Leisure, Martha Stewart Living, SELF, and more.

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World Dairy Expo Championship Dairy Product Contest Announces Hiland Dairy Products Among "The Best of the Best" – PerishableNews


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SPRINGFIELD, Mo. — Hiland Dairy’s Strawberry Yogurt made in Wichita, Kansas, Whole Chocolate Milk made in Little Rock, Arkansas, Bulgarian Buttermilk made in Chandler, Oklahoma, Natural Sour Cream made in Norman, Oklahoma, Sassy Salsa Dip made in Omaha, Nebraska and Vanilla Ice Cream made in Tyler, Texas were first-place winners, or “Best of the Best” at the 2019 World Dairy Expo (WDE) Championship Dairy Product Contest. The WDE contest is the only one of its kind in North America that includes all dairy products. This year’s contest, sponsored by the Wisconsin Dairy Products Assn. (WDPA), received a record number 1,536 entries for cheese, butter, fluid milk, yogurt, cottage cheese, ice cream, sour cream, sherbet, cultured milk, sour cream dips, whipping cream, whey and creative/innovative products from dairy processors throughout North America.

In addition to securing six first-place “Best of the Best” awards, Hiland Dairy won four additional awards for sour cream-based dips, 2% white milk and reduced-fat chocolate milk. See the entire list at the end of this release.

“We are honored to have so many of our products and processing facilities recognized at a national level,” said Rick Beaman, Vice-President, Hiland Dairy Foods Company. “Our goal is to provide the tastiest, freshest, locally-made dairy products for our customers. Being recognized with multiple WDE awards supports that goal.”

“This year’s contest was extremely successful, reflecting how much dairy processors have come to embrace this unique and special event,” says Brad Legreid, executive director, Wisconsin Dairy Products Association which conducts the annual World Dairy Expo Championship Dairy Product Contest. “As the only all-dairy product contest of its kind in the world, the dairy industry has quickly learned the myriad benefits accrued from participating in the contest. Winning companies parlay their success into unprecedented marketing and retail sales opportunities, while other companies receive valuable insights from the fifty highly-trained sensory experts whom judge their products.” Everyone benefits from this contest, including the 1st place winners, all participating companies, food banks and college students pursuing dairy careers. This contest is a complete win- win for everyone in the dairy industry.”

Judging was held on August 20-22 at MATC Culinary Arts School in Madison, WI.

The Hiland Dairy Processing Plants that were awarded top honors include:

  • Hiland Dairy, Chandler, Oklahoma
    • First Place for Bulgarian Buttermilk (Cultured Milk Category)
    • Second Place for French Onion Dip (Sour Cream-Based Dips Category)
  • Hiland Dairy, Little Rock, Arkansas
    • First Place for Whole Chocolate Milk
    • Third Place for 2% White Milk
  • Hiland Dairy, Omaha, Nebraska
    • First Place for Sassy Salsa Dip
    • Third Place for Jalapeno Dip
  • Hiland Dairy, Norman, Oklahoma
    • First Place for Natural Sour Cream
  • Hiland Dairy, Tyler, Texas
    • First Place for Regular Vanilla Ice Cream
  • Hiland Dairy, Kansas City, Missouri
    • Second Place for Lowfat Chocolate Milk 2%
  • Hiland Dairy, Wichita, Kansas
    • First Place for Strawberry Yogurt
  • Other Hiland-owned plants receiving awards include:
    • Belfonte Dairy, Kansas City, Missouri, First Place for Lowfat Blueberry Yogurt

About Hiland Dairy Foods Company
Hiland Dairy, based in Springfield, Missouri, is a leading farmer-owned dairy foods company. Their widely loved products include ice cream, milk, butter, cheese and eggnog. Hiland Dairy has expanded beyond dairy and has a wide variety of other beverages, such as Red Diamond Tea, iced coffees, lemonade and fresh juices.

As a farmer-owned company, Hiland employs more than 2500 people across Arkansas, Kansas, Nebraska, Oklahoma and Texas. Hiland’s farmer-owners are just miles from the Hiland processing plants where our fresh milk goes from the farm to the shelves within 48 hours. This speedy process is environmentally friendly and gives the signature fresh taste to all Hiland products! Hiland strongly believes in community and is committed to our environment. Using eco-friendly processes, Hiland continues to provide wholesome dairy to a healthy world.

Learn more at www.HilandDairy.com  

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