Poor diet is the leading preventable risk factor globally, contributing to 10.5% of diseases in Australia^. In 2011/12, only 10% of Australians were consuming enough milk, cheese and yoghurt for optimal health.*
There is an increasing proliferation of misinformation about the nutritional value of dairy foods. Disseminating the latest science to combat these myths and misinformation is a constant challenge for the dairy industry.
Milk, yoghurt and cheese are all part of a well-balanced, sustainable diet and are essential to the everyday health and wellbeing of consumers. We believe people need more nutritious and less junk food — not necessarily more food.
Independent research indicates that an estimated $2 billion could be saved from the nation’s annual healthcare budget if Australians increased their dairy intake to the recommended levels.^
^Source: J. Doidge, L. Segal, E. Gospodarevskaya, 2012, Attributable Risk Analysis Reveals Potential Healthcare Savings from Increased Consumption of Dairy Products, The Journal of Nutrition.
Nutrition — Using the Australian Dietary Guidelines recommendations (supported by a growing body of scientific evidence) to promote consumption of locally-produced dairy foods, as part of a balanced diet.
Innovation — Developing more products with less added sugar to meet increasing demand for full flavoured dairy products with fewer additives (e.g. Lion’s Dairy Goodness project).
Quality — Rewarding dairy farmers each year for producing top-quality milk and showing the link between animal care and milk quality (e.g. Dairy Australia’s Milk Quality Awards).
Health — Contributing to the United Nations’ Sustainable Development Goal 3, to “ensure healthy lives and promote well-being for all at all ages” and Goal 2, to “ensure access by all people to nutritious and sufficient food…” (e.g. Healthy Bones program).
Resources — Striving to make high quality, safe dairy products, working to improve shelf life, packaging requirements and reducing environmental impacts.