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Practical Membrane Technology Short Course – June 6-8, 2012
Learn the basics of membrane technology and process design as well as new membrane technologies, materials and applications.

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Fruit in dairy

Ice cream flavors: Sensient Flavors

May 15, 2012
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New creations from Sensient Flavors enable manufacturers to offer ice creams that fit with seasonal consumer preferences. Sensient’s concepts reflect typical seasonal flavors.
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drinks

Drink mixes: Fortitech

May 15, 2012
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An all-in-one drink mix from Fortitech combines nutrients, flavors, colors, sweeteners and stabilizers into a single market-ready powder.
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Dairy Foods www.dairyfoods.com equipment

Cheese cultures: DuPont

May 15, 2012
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Quark and other fresh cheese manufacturers can boost their capacity without increasing their milk consumption or investing in extra equipment with the Choozit Fresh starter cultures from DuPont.
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Dairy Foods www.dairyfoods.com ingredients

Organic extracts: D.D. Williamson

May 15, 2012
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D.D. Williamson now offers certified organic annatto extract in powdered form, a portfolio extension to its certified annatto extracts in liquid form.
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Dairy Foods www.dairyfoods.com ingredients

Chocolate: Roquette America

May 15, 2012
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Roquette America’s newest formulation is chocolate enhanced with Nutralys pea protein.
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Ice cream

Build a better dairy product

Dairy is naturally good. But when you add certain functional ingredients, you can make dairy foods and beverages even better.
May 15, 2012
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Not for nothing, but those of us in the dairy business know a thing or two about functional foods. After all, if Mother Nature herself could have formulated the prototypical functional food …Well, she did formulate the prototypical functional food, and she called it “milk.”


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Cheese

Research shows how to reduce sodium in cheese

Public health concerns over hypertension have cheesemakers looking to reduce sodium. Research has found that a little dairy in a DASH diet reduces the risk of high blood pressure.
May 15, 2012
Nigel Kirtley
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Pressure from public health authorities to reduce sodium in the food supply continues to grow. There are many sides to the debate. Though dairy foods in total contribute only 11% of the sodium in the U.S. diet, the dairy industry has recognized the need to address these concerns and has been taking action. Being proactive helps the industry identify solutions that make sense for the food supply, the dairy business and consumers’ health and taste preferences.
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Lifeway products

Making the next generation of frozen yogurt

The frozen yogurt category is getting its second wind. Today’s product is more acidic, and some consumers prefer a sour or tart taste. But the bigger market is for creamy, indulgent frozen yogurt. Here are tips and ideas for working with flavors.
May 14, 2012
Kimberly Decker
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It’s getting harder to stroll a city block without landing in front of yet another frozen yogurt outlet. These brightly colored, sleekly designed shrines to soft-serve bliss are sprouting like spring grass, adding oomph to what some have described as the latest renaissance for a category that was all but written off not long ago.
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Honest tea

Honest Tea sweet tea

May 14, 2012
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“Not Too Sweet” Tea from Honest Tea, Bethesda, Md., has 40% less sugar and calories than the leading brands of sweet tea.
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Tharp & Young

Formulating ice cream with prebiotics, probiotics

Processors can introduce these healthy bacteria into frozen desserts by using syrups, sauces and inclusions.
May 14, 2012
Bruce Tharp and Steve Young
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In our February column we discussed the importance of digestive health as the basis of all good nutrition and the role ice cream products could play in terms of providing probiotic (consumption of “live and active beneficial” bacteria) and/or probiotic friendly (that is, prebiotic) mix ingredients. We reviewed delivery of probiotics via active culturing and/or cold inoculation.
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Gifford's Ice Cream Co., Skowhegan, Maine

Gifford's is the reigning champion in the Wisconsin Dairy Products Association contest. It sells its ice cream, frozen yogurt, sherbet and sorbet from Maine to Virginia.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

09/22/11 2:00 PM EDT

Functional Ingredients in Dairy Foods Webinar

On Demand: Dairy foods — cheese, cultured, fluid and frozen — serve as ideal delivery vehicles for all types of functional ingredients, including specialty fatty acids, fiber, minerals, probiotics, vitamins, whey proteins and more.

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Engineering Aspects of Milk and Dairy Products

With 25 international contributors from academia and industry, this book is a readily applicable resource for the development of improved dairy products and for determining how to successfully meet the challenges posed by ever-evolving consumer demands.

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