The clean label trend crosses all food categories. Cocoa and chocolate suppliers discuss how they help dairy processors achieve clean ingredient statements and navigate the rocky shoals of ‘all natural’ claims.
Consumers are pretty savvy. Many know that probiotics promote a healthy gut. But delivering probiotics at the right level in yogurt is easier said than done. The cultures used in processing can affect the viability of probiotic bacteria.
Cultures and enzymes have become more specific over the past few years. They help dairy processors increase yield from milk and speed processing time. Cultures and enzymes also prolong the shelf life of foods, a real benefit for consumers.