Any culinarian can tell you, if you want to move an item or entice customers with a new product, bring cheese into the picture and consumer interest immediately shoots up.

It can’t be stated more directly nor with any greater emphasis: The food and beverage makers of the future — already working hard at this, by the way — are going to have to double down on the delivery of responsibly made (and marketed) products for the global consumer, whether planning for the 2020s or all the way to 2100.

Food oils and fats certainly benefit from the ongoing advancements in seed oil breeding, extraction technology, functionality improvement, and competition in the multibillion dollar field. And, as pointed out in these pages, new sources of oil from seeds, grains, and even algae are constantly expanding the options for processors.

With the higher energy expenditure from fall and winter events, more consumers will crave a snack with dense nutrition and high protein. Cheese fits the bill perfectly.

I’ve witnessed some impressive paradigm shifts in how consumers — and product developers — understand and use food and ingredients. The needless demonization of salt, fat, meat, and sugar has moved away from the focus of concern, with most Americans recognizing the idea of moderation and moving away from the guilt that preoccupied everyfood decision.

Processors who take seriously the designing of better-for-you products to conform to these diet trends are finding cheese to be a viable, versatile, flavorful, and economic feature player.

By the time you read this, I and my friend and partner in nutrition communications crime, Jim Painter, PhD, will have given our presentation on communicating the science of nutrition at the 2019 Institute of Food Technologists annual meeting and expo.

Look even more closely at product trends and you'll find that cheese is everywhere and is a driving factor in the value-added product push.

I think every month should be National Nutrition Month. But to promote better eating habits that incorporate “better” foods and beverages, it is critical to have any publicly promoted nutrition message be based solidly on science.

Although synthetic food colors (FD&C colors) have historically been favored by the industry due to predictable performance and lower cost, in recent years consumers have increasingly demanded the use of natural colorants.