Latest news with #DairyIndustry
Free Malaysia Today
17-07-2025
- Business
- Free Malaysia Today
Dairy giant New Zealand endures butter price shock
Butter prices leapt 46.5% in the year to June to an average of US$5.09 for a 500g block. (YouTube pic) WELLINGTON : Butter prices have soared in dairy export giant New Zealand, latest figures showed today, with local supplies cut short as the industry chases fatter profits overseas. The dairy price shock spreads as far as cheese and milk, leading one economist to suggest locals face the grim prospect of cereal without milk if they want to save money. Butter prices leapt 46.5% in the year to June to an average of NZ$8.60 (US$5.09) for a 500g block, according to official data from Stats New Zealand. Milk prices surged 14.3% over the same period, while cheese shot up 30%. High dairy prices have hit the headlines in New Zealand, with media outlet Stuff reporting that 'exorbitant' prices are unlikely to 'melt away' any time soon. Wholesale and retail store Costco restricted butter sales to a maximum of 30 blocks per customer in June, but still sold out, according to the New Zealand Herald. The prices are hurting consumers, said independent economist Brad Olsen, chief executive of Infometrics. 'At the moment, I'm going with any other alternative I can find,' Olsen said of butter prices. 'I'd also say, the cheap option for breakfast at the moment seems to be to try cereal without the milk.' 'The phenomenon was driven by international prices and demand,' Olsen said. Creaming off profits 'Butter supplies had failed to keep up with rising demand over the past two years,' he said. 'New Zealand exports the vast majority of our dairy products. So if you're a company that's exporting butter, you've got to make a decision. 'Do you sell it at the international price overseas, or do you sell it cheaper in New Zealand?' the economist said. 'No business is going to sell it cheaper… if they can get a better price overseas,' he added. However, while New Zealand consumers were feeling the price pinch, the overall economy was benefiting as exporters creamed off larger profits from sales overseas. 'The sort of returns that our farmers and the primary sector more broadly are getting, and the economic benefit that brings, is actually far more substantial,' Olsen said. 'It's an extra NZ$4.6 billion (US$2.7 billion) that has been flowing into the economy from the higher dairy payout. That's a significant boost,' he added. 'New Zealand butter lovers are actually faring better than some,' he said, adding they still pay 46% less than Americans.
Yahoo
08-07-2025
- Health
- Yahoo
Greek Yogurt or Cottage Cheese? Nutrition Experts Reveal the Better High-Protein Snack
Greek yogurt is slightly richer in micronutrients, lower in lactose, and a more consistent source of probiotics, making it a great option for gut health and those with dairy sensitivities. Cottage cheese edges out Greek yogurt in protein content per serving but is notably higher in sodium, which may be a concern for those watching their salt intake. Both are nutritious, high-protein snacks that support muscle, bone, and immune health—so the 'better' choice really depends on your health goals, taste preferences, and dietary yogurt and cottage cheese are extremely popular dairy choices—both are featured ubiquitously across social media. But beyond being tasty additions to sweet and savory recipes alike, they're equally loved for their unique nutritional benefits. Although both Greek yogurt and cottage cheese are made from cow's milk and touted as high-protein, they actually offer slightly different nutrition. Each has their place and may be a better fit for certain individuals, depending on their needs. Here, we'll explore the ins and outs of Greek yogurt and cottage cheese—what makes them unique, the nutrition they offer, and which is a better choice when prioritizing protein intake. First things first, what is Greek yogurt? 'Greek yogurt is made by curdling milk and then straining it multiple times to remove a significant amount of liquid whey, to result in a thicker, creamier, and much more tart yogurt than regular yogurt. In turn, it contains less lactose and is significantly higher in protein,' shares Jamie Baham, MS, RDN, LD, registered dietitian and owner of Ladybug Baham, MS, RDN, LD, registered dietitian and owner of Ladybug Nutrition Ali McGowan, MS, RD, LDN, a Boston-based registered dietitianFor a deeper look into Greek yogurt's nutrition, here's the nutrient breakdown, according to the USDA Database: Plain Whole Milk Greek Yogurt (100 grams, around ½ cup) MacronutrientsCalories: 95 caloriesProtein: 9 grams (g)Total Carbohydrates: 5 gFat: 4.4 g Saturated Fat: 2.4 g MicronutrientsRiboflavin (Vitamin B2): 0.24 milligrams (mg), 19 percent of Daily Value (% DV)*Vitamin B12: 0.8 micrograms (mcg), 33% DVVitamin A: 38 mcg, 5% DVCalcium: 111 mg, 11% DVZinc: 0.5 mg, 5% DVPhosphorus: 126 mg, 10% DVSelenium: 9.7 mcg, 18% DVSodium: 34 mg, 2% DV Additionally, you can also expect Greek yogurt to offer plenty of probiotics. Otherwise, this nutritional analysis tells us a lot about how Greek yogurt can benefit overall health. 'It delivers high-quality protein, probiotics for gut health, and key nutrients like calcium, potassium, phosphorus, and vitamins A, B2, and B12,' explains Ali McGowan, MS, RD, LDN, a Boston-based registered dietitian. These nutrients combine to support muscle, tissue, bone, heart, immune, gut, and metabolic health. And given that Greek yogurt is lower in lactose than regular yogurt, it may be an especially smart choice for those sensitive to lactose. 'For my patients who are lactose intolerant, Greek yogurt is also a safer option when testing tolerance with yogurt, since it tends to be lower in lactose than milk, regular yogurt, and even ice cream,' shares Baham. 'Plus, the live and active cultures in Greek yogurt help further break down the lactose, making it even easier to digest.' Maybe the only concern surrounding this dairy product is its saturated fat content. While some research shows full-fat dairy, like yogurt, to not be linked to higher cholesterol or heart disease risk, other studies tie saturated fat to increased cholesterol levels, in turn upping cardiovascular disease risk. However, the fermentation process involved in Greek yogurt (and cottage cheese) thankfully converts some of its saturated fat into heart-healthy unsaturated fats, further quelling this concern. 'Fermented dairy, like Greek yogurt, has been associated with benefits for bone, metabolic, and immune health,' McGowan concludes. Ever trendy on social media, many of us likely are pretty familiar with cottage cheese. However, if you're not, 'cottage cheese is a soft, fresh cheese made from curdled milk,' explains McGowan. 'It's made by acidifying milk, which separates the whey from the curds,' Baham adds, with those curds going on to become cottage cheese. Here's a closer look at cottage cheese nutrition, according to the USDA: Plain Cottage Cheese, Full Fat (100 grams, around ½ cup)MacronutrientsCalories: 105 caloriesProtein: 12 grams (g)Total Carbohydrates: 5 gFat: 4.2 g Saturated Fat: 2.6 g MicronutrientsRiboflavin (Vitamin B2): 0.16mg, 13% DVVitamin B12: 0.7 micrograms (mcg), 29% DVVitamin A: 36 mcg, 5% DVCalcium: 88 mg, 9% DVZinc: 0.45 mg, 5% DVPhosphorus: 154 mg, 12% DVSelenium: 9.7 mcg, 18% DVSodium: 350 mg, 18% DV Certain brands of cottage cheese also contain digestion-supporting probiotics—but not all of them. 'Generally, cottage cheese is rich in casein—a slow-digesting protein that helps with satiety and muscle repair—and provides calcium, selenium, and B vitamins,' shares McGowan. Speaking of B vitamins, 'this protein-packed dairy food is also a great source of riboflavin (B2), which plays a key antioxidant role in reducing cell damage,' Baham adds. Ultimately, cottage cheese is pretty darn similar to Greek yogurt in terms of health benefits. 'Like Greek yogurt, it's a nutrient-dense, high-protein option that can support bone health and weight management,' McGowan summarizes—alongside championing energy metabolism and gut, heart, and immune health. But this brings us to the question, which of these dairy products is actually better for you? While the numbers are very similar, Greek yogurt offers slightly more micronutrients pretty much across the board compared to cottage cheese, with the exception of phosphorus and sodium. It's also slightly lower in calories, a more reliable source of probiotics, and generally lower in lactose. There's virtually no difference between the fat and saturated fat content of the two dairy products. The sodium in cottage cheese, however, is not to be overlooked, as one small half cup serving provides almost a fifth of your daily allowance of the mineral—and most of us eat more than half a cup in one sitting. While cottage cheese might be the only high-sodium food one has in a day, that's often not the case—and prolonged excessive sodium intake can lead to elevated blood pressure levels over time. But when deciding which of the two is the better high-protein snack, cottage cheese technically wins, as it boasts three more grams per serving. That said, they're both excellent choices that offer protein, calcium, and a range of other beneficial micronutrients. ''Better' really depends on the individual and their specific health goals,' Baham agrees. 'If you're trying to reduce your protein intake—like in the case of chronic kidney disease, for example—a dollop of Greek yogurt will be lower in protein than a dollop of cottage cheese. If you're trying to increase your calcium intake, Greek yogurt tends to be higher per serving than cottage cheese,' she adds. Taste preference plays a role here, too. 'It also comes down to what you enjoy. Greek yogurt contains probiotics and has a tangy, smooth texture, while cottage cheese offers a milder taste and chunkier consistency,' says McGowan. Regardless of which dairy option you choose, plain varieties are always the best picks to avoid sneaky pro-inflammatory added sugars. Also be sure to look for cottage cheese that contains probiotics (usually advertised on the packaging). With your plain Greek yogurt and cottage cheese, the culinary possibilities are nearly endless. 'I love adding Greek yogurt to boost the probiotics and protein in my smoothies, or using it as a substitute for sour cream or mayo in my homemade dressings, whereas I like to use cottage cheese in both savory and sweet dishes like tasty dips, fluffy pancakes, and even homemade ice cream to reduce fat and added sugars,' shares Baham. Meanwhile, McGowan loves 'adding fruit, nuts, a drizzle of honey or maple syrup, or spices like cinnamon or Everything Bagel seasoning for extra flavor to either Greek yogurt or cottage cheese.' At the end of the day, it's hard to go wrong with either dairy choice, as both Greek yogurt and cottage cheese offer a range of beneficial nutrients and satiating protein, sure to keep you energized throughout the day. Read the original article on Real Simple
South China Morning Post
25-05-2025
- Business
- South China Morning Post
Study Buddy (Explorer): China's ‘Dairy Godfather' and his booming ice cream empire
Content provided by British Council Read the following text, and answer questions 1-9 below: [1] The story of China's 'Dairy Godfather', who went from an abandoned baby to the head of a 3-billion-yuan (HK$3.25 billion) ice cream empire, is one of resilience and vision. Niu Gensheng, 67, founded the corporate giant Mengniu Dairy and created Aice, an ice cream brand popular across Southeast Asia. [2] Niu was born into poverty in Inner Mongolia, a region of China known for its vast grasslands and deserts. His parents struggled to make ends meet. Unable to care for him, they sold him to a cattle farmer, who adopted him for 50 yuan (HK$54) shortly after he was born. When Niu was eight, his adoptive father lost his money, forcing Niu to sweep the streets and do hard labour with him. Later, both his adoptive parents died. [3] In 1983, Niu became a bottle washer at a local dairy factory, which later became Yili, one of China's leading dairy companies. Over the next decade, he worked his way up to workshop director, gaining a deep knowledge of the dairy production process. [4] By 1992, Niu was promoted to Vice-President of Production and Operations at Yili, where he reportedly earned an annual salary exceeding 1 million yuan (HK$1,086,500). Despite his success, Niu faced rumours and fierce competition at Yili, leading to his resignation. But he did not give up on his dream of building China's largest dairy company. [5] Niu used his experience and resources to launch Mengniu Dairy in 1999. At the time, his former employer, Yili, already had assets worth billions. Niu's unique marketing strategy focused on rural markets, using local dialects in advertisements and low prices to attract customers. [6] By 2004, Mengniu's revenue reached 7.2 billion yuan (HK$7.8 billion). The following year, it surpassed Yili to become China's top dairy brand. After building the Mengniu empire, Niu set his sights on the Southeast Asian market, which many other entrepreneurs had overlooked. In 2015, he launched Aice, an ice cream brand targeting Indonesia's market. [7] Niu adopted the same strategy focused on small profits and high volume, with prices ranging from 900 to 1500 IDR (HK$0.42 to HK$0.70), making 'quality ice cream affordable for everyone'. Aice introduced popular flavours like durian and coconut milk coffee ice cream, catering to local cultural and religious preferences. They also provided small shops with free freezers and electricity subsidies to support local vendors. [8] Today, Aice operates in more than 1,200 districts across Indonesia, with more than three billion yuan in annual revenue, securing its position as Southeast Asia's top ice cream brand. Niu describes his business philosophy as 'not about making the rich more grand, but about allowing the poor to live with dignity.' Niu is also deeply involved in philanthropy, funding initiatives that build schools across China and help children with serious illnesses in Inner Mongolia. Source: South China Morning Post, April 13 Questions 1. In paragraph 1, Aice is … A. the name of a company. B. an ice cream brand. C. an ice cream flavour. D. Niu's nickname. 2. Why did Niu's parents give him away, according to paragraph 2? 3. In paragraph 3, what did Niu do when he first joined the dairy factory? 4. According to paragraph 4, Niu's goal was to … A. become the vice-president of a dairy company. B. earn more than one million yuan every year. C. build China's largest dairy company. D. none of the above 5. In paragraph 5, what geographic areas did Niu's unique marketing strategy focus on? 6. Find a word in paragraph 6 that means 'failed to notice'. 7. Decide whether the following statements about paragraphs 6 and 7 are True, False or the information is Not Given. Fill in ONE circle only for each. (4 marks) (i) Aice is extremely popular with young children and university students in Indonesia. (ii) To help small stores, Aice provided them with freezers and financial help for electricity costs. (iii) Yili was China's top dairy company in 2005. (iv) Aice only offers flavours in Indonesia that are popular with Chinese customers. 8. According to paragraph 8, how does Niu help children in Inner Mongolia? 9. Arrange the following events in Niu's life in chronological order from 1 to 4. (4 marks) Aice is a popular ice cream brand in Southeast Asian countries like Indonesia and the Philippines. Photo: Handout Answers 1. B 2. They struggled to make ends meet and could not take care of him. 3. He washed bottles. 4. C 5. He focused on rural markets. 6. overlooked 7. (i) NG; (ii) T; (iii) F; (iv) F 8. He funds initiatives that help children with serious illnesses in Inner Mongolia. 9. (a) 3; (b) 4; (c) 1; (d) 2
Fox News
22-05-2025
- Automotive
- Fox News
The story behind why Indianapolis 500 winners drink milk in victory circle
The winner of the upcoming 109th Indianapolis 500 will be given an ice-cold bottle of milk in the victory circle on Sunday at the Indianapolis Motor Speedway. But why milk? When did the tradition begin? The origin of the tradition was in 1936, when Louis Meyer, after having won his third Indy 500, sat perched on his car and had a bottle of buttermilk in his left hand. But the tradition began with an accident. Meyer drinking the milk post-victory was unplanned. "It was a hot day. I came into the garage area … and all I could think of was some nice, cold buttermilk," Meyer said, per the Indianapolis Motor Speedway website. Meyer grew up in Yonkers, New York, and his mother told him that buttermilk would refresh him on a warm day. So, after a grueling race, Meyer wanted the drink he had growing up: buttermilk. The milk stuck because the moment of Meyer with the milk was caught by a cameraman. An executive in the dairy industry saw the footage of Meyer and requested that milk be given to every winner of the Indianapolis 500. Each winner from 1938 through 1941, and then after the race returned from a hiatus due to World War II in 1946, drank milk in the victory circle. However, there was a time when milk was not the drink handed to winners. Wilbur Shaw, who won the Indy 500 in 1937, 1939 and 1940, became president of the Indianapolis Motor Speedway and implemented some changes. From 1947 through 1954, the winners of the iconic race were handed cold water in a silver chalice. However, the tradition did not last as Shaw died in a plane crash in 1954, and in 1956 the milk returned. But the milk returned as an accessory prize as winners were offered $400 for drinking the milk. Since then, 69 consecutive winners of the race and 76 overall winners have enjoyed milk in the victory circle. The Indy 500 will be broadcast May 25 on FOX with coverage starting at 10 a.m. ET. It will also be available to stream live on and the FOX Sports app. Follow Fox News Digital's sports coverage on X, and subscribe to the Fox News Sports Huddle newsletter.
