#USA #Lifeway Foods #Morton Grove #Julie Smolyansky #dairy certification

Lifeway Foods and the Future of Dairy Certification

Lifeway Foods, the prominent U.S. producer renowned for its kefir and fermented probiotic products, is making waves in the dairy industry. Recently, CEO Julie Smolyansky announced the launch of a significant conversation aimed at formulating a new voluntary certification standard for dairy products. This initiative represents not just a corporate strategy but a call to action for the entire industry to explore innovative solutions that promote public health, support farmers, and meet rising consumer expectations.

At the The Wall Street Journal Global Food Forum, held on June 17, Smolyansky passionately conveyed her vision. She posited, "We believe there is an opportunity — and an obligation — to create a flexible, science-informed standard that empowers farmers, delivers real benefits to public health, and meets growing consumer demand for responsibly produced dairy."

This new certification standard aims to create a balance between conventional and organic dairy production, giving consumers enhanced transparency regarding crucial issues such as animal welfare, responsible antibiotic usage, sustainable farming practices, and overall milk nutrition quality. Smolyansky encourages industry peers—producers, academics, nutritionists, environmental advocates, and public health leaders—to engage in this vital conversation.

Recognizing the importance of collaboration, she explicitly stated, "This is not Lifeway's standard. This is a conversation." This open dialogue is a part of Lifeway's celebrations surrounding its 40th anniversary, reflecting the company's ongoing commitment to the public good rather than merely advancing corporate interests.

To facilitate this industry-wide conversation, Lifeway Foods has launched a dedicated website, ANewDairyCertification.org, where stakeholders can access draft principles and provide their feedback. The website serves as a platform to foster honest discussions, supported by scientific rigor and mutual respect, which could ultimately enhance the dairy industry's contributions to public health.

Smolyansky believes strongly that collaboration among various parties is essential for developing a sustainable certification framework that benefits everyone involved. She stated, "Our hope is that others will take ownership of this idea — that leading producers, regulators, non-profits, and experts will come together to develop, refine, and govern any future certification framework."

As a leading supplier of kefir in America, Lifeway Foods is positioned uniquely within this evolving landscape. The company not only provides drinkable kefir but also a diverse range of dairy products like cheeses and kid-friendly options under the ProBugs brand. Their products are available not only across the United States but also in international markets such as Mexico, South Africa, and the United Arab Emirates.

In closing, Smolyansky's initiative emphasizes the pressing need for the dairy industry to adapt and transform to meet the demands of modern consumers while upholding the principles of sustainability and health. Her passionate plea for an inclusive approach may very well inspire a seismic shift in how dairy products are certified and consumed, ultimately fostering a more transparent and trustworthy marketplace.

This initiative sets a significant precedent in the dairy industry and aligns with Lifeway's broader mission of contributing positively to community health and wellness. As the conversation unfolds, it will be intriguing to observe how different stakeholders respond and collaborate in crafting this new standard for the dairy sector.