Cynzime is a botanical enzyme from the thistle flower.
July 27, 2017
The United States, Canada and the European Union have approved the use of thistle rennet in cheese. Cynzime from EDC is a botanical enzyme from the thistle flower.
Younger consumers have different perspectives about food. They seek foods that are healthy, convenient, clean label and tasty. Drinkable yogurt can fit all those needs.
For a fermented dairy beverage that originated in the Caucasus Mountains more than 2,000 years ago, kefir sure is having a moment. Innova Market Insights reports that the number of kefir launches grew more than threefold globally between 2011 and 2016. In the United States, beverages featuring kefir accounted for 40% of the drinking yogurt/fermented beverage introductions in 2016.
Aging muscles need up to 40 grams of protein at each meal. Look to the breakfast table when developing new concepts because the first meal of the day often lacks sufficient protein.
The World Health Organization predicts that the percent of the world’s population over 60 years of age will nearly double in the next 35 years, growing to 22% in 2050 from 12% in 2015.
Whey protein solutions offer multiple application, nutrition benefits; Protein solutions for ready-to-drink beverages; Natural vitamin from sunflower; Plus more!
The Institute of Food Technologists’ (IFT) annual food expo heads to Las Vegas June 25-28.Topic highlights include functional ingredients, clean labels and developing high-protein foods.
May 12, 2017
Featuring the latest trends in food ingredients, equipment, processing and packaging, IFT17 will be held at the Sands Expo Center in Las Vegas.
Many energy drinks are burdened with ingredients consumers don’t recognize or can’t pronounce but they understand ‘dairy.’ The road to developing dairy-based energy beverages may one day lead to ‘energy cheese’ snacks.
Euromonitor data confirm what many of us already knew: Energy beverages are going gangbusters. Sales topped $11.1 billion and two billion liters in 2016.
With new products under development, dairy processors are lining up ingredients and suppliers. Here’s an exclusive look at how they buy and their sourcing strategies.
May 8, 2017
America’s dairy processors are planning to develop an average of seven new products in the next 12 months. While most say this is no different than in past years, 47% said this represents an increase, according to an exclusive new survey by Dairy Foods. (The median number of new products planned is five.)
Formulation options include use of high-intensity sweeteners. Processing techniques include using pre-aeration of the mix to produce smaller, more stable air bubbles.