Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 1 of 6 · from the scan, no model involved
By HELEN W. SMITH
KiUmion Afcnt. Hum* Economic*
For my last June column during “June is Dairy Month,” I’d like to share some information on new dairy products that I recently received from the Virginia Dairy Association.
The 1990s consumer is more health-conscious than ever. As a result, consumer purchasing habits are changing almost daily as new information on food and nutrition-related issues is released.
How is the dairy industry meeting consumer demands for more nutritious foods? It has identified niches in the marketplace and created new products to satisfy a variety of changing tastes.
A number of dairy manufacturers are producing products for special groups like lactose intolerant consumers who cannot easily digest the sugar in milk. Previously, lactose intolerant people would have to use lactase additives or drink special milks.
Dean Foods in Franklin Park, 111. has developed “Easy 2 percent,” a product processed like other two percent milks, but with the lactose level dramatically reduced. Dean Foods adds a lactase enzyme that breaks down 70 percent of the compound sugar lactose into simple sugars for easier digestion. The milk tastes slightly sweeter, but has no
69.2%