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.