Ingredients for Dairy Processors

A darker shade of dairy: cocoa & chocolate

By Karen Giles-Smith MS, RD
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 Dairy processors have noticed an increasing consumer preference for dark chocolate. Cocoa and chocolate suppliers discuss the evolution of consumer preferences, formulation considerations, environmental concerns and what’s next. Chocolate tea, anyone? 


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Time to tout protein in dairy foods

By Karen Giles-Smith MS, RD
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Protein is under-represented in the American diet, yet consumers want protein-rich foods and beverages. New developments from protein ingredient suppliers are driving product innovations.


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Cheers

Chr. Hansen to show a probiotic shot with fiber at German fair

BB-12 is Chr. Hansen’s flagship probiotic strain (Bifidobacterium) with fiber in the form of fructo-oligosaccharides
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Chr. Hansen develops a drinkable probiotic shot beverage and is named by Dannon a supplier of the year.


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Sensient Colors introduces Avalanche, a titanium-free opacity agent

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Sensient Colors creates Avalanche, the only clean label alternative to titanium dioxide white powder.
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Perception: meet Reality

Consumers fall short on meeting their nutrient needs

Perception does not equal reality when it comes to knowledge about nutrient intake, according to the 2013 IFIC Functional Foods Survey
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The 2013 International Food Information Council Functional Foods Consumer Survey reveals that despite consumers’ reported knowledge about nutrition, the majority (67 percent) believe they fall short of meeting “all or nearly all” of their nutrient needs. “Functional foods” are defined as foods that have benefits beyond basic nutrition—such as blueberries, yogurt, and fortified milk, bread or cereal.


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Colors

Wild’s natural Colors from Nature can replace synthetics

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Wild Flavors' line of natural Colors from Nature can replace synthetic and FD&C colors.
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Ganeden Biotech's safe probiotic ingredients for functional foods

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 Ganeden Biotech provides safe, superior probiotic ingredients to the functional food and beverage markets. 


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Something from nothing

Cheers! Start your day with a cup of acid whey

The innovative processing solution from Arla Food Ingredients has been named "Best Beverage Ingredient" at the Beverage Innovation Awards, held at the Drinktec.
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It's not turning lead into gold, but a new process does allow turning acid whey into value-added dairy products, such as high-protein fermented beverages, whey smoothies and fermented desserts.


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Hints for tints

How to work with natural colors in dairy foods and beverages

Don’t mourn the passing of synthetics just yet, says one color supplier. The demand for artificial colors has not decreased. It has remained very consistent and we expect to see that trend continue, he said.
By Kimberly Decker
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For ages, cheesemakers used spices to color their products. Other dairy food processors, however, have formulated with synthetic colorants. As consumers scrutinize food labels, the entire dairy industry is seeking natural alternatives. Thankfully, the technology has improved.
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Stabilizers play an important role in ice cream

By Bruce Tharp and Steve Young
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Stabilizers limit the mobility of water in the unfrozen aqueous portion and control the growth of ice crystals.
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Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Frozen Desserts

What’s your preferred frozen dessert?
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Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

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THE DAIRY FOODS STORE

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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