Innovative cultured dairy products make it challenging for retailers to stock anything else but dairy foods in their refrigerated dairy cases. It’s an exciting time for the cultured dairy products category;for yogurt, cottage cheese, cream cheese, dips and sour cream, as formulators have is covered that these dairy foods are ideal carriers for many of the better-for-ingredients that consumers are seeking. This, of course, is on top of the fact that cultured dairy products are inherently a great source of nutrients—high-quality protein, calcium and more.
Dairy foods have a long history of using ingredients and processes that assist with maintaining product quality and performance. Ingredient inclusion is usually apparent by their listing on the ingredient statement;processes can go undetected. The ingredients, collectively called stabilizers, are either carbohydrates or proteins, or unique blends of both. Sometimes dairy foods manufacturers rely on “stock” stabilizing ingredients; other times they will have a proprietary blend developed for a specific application. Dairy Foods talked with eight suppliers of stabilizing ingredientsto provide you with updates on application, innovation, pricing and regulatory trends.
Maid in the Shade: Juice is a healthy business for SSI, a captive dairy with lucrative outside activities. SSI is the product of a partnership between three major competing grocery chains in northern California and has two manufacturing sites for dairy, from which it produces more than 200tons of various retail pack ice on a daily basis. Annual sales are “well in excess of a billion dollars a year” overall, including dairy, grocery and frozen foods.
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