On both a personal and professional level, I believe dairy foods are perfect just the way they are. The truth is: I don’t want anyone messing with my milk (or cheese or yogurt). Milk is naturally nutrient-rich and although I understand the rationale for adding vitamin D, I don’t think milk needs further assistance — but that’s just me. Or is it?
The facility will produce distilled monoglycerides (DMG), sodium stearoyl-2-lactylate (SSL), propylene glycerol esters of fatty acids (PGMS), mono- and di-glycerides (MDG).
December 8, 2012
Palsgaard says it is on track to open a new factory in Malaysia by mid-2013 to produce emulsifiers and integrated blends for dairy, ice cream, margarine as well as in soya beverages.
Wild Flavors Inc. develops a line of seasonal-inspired Mocktail flavors that can be applied to various categories of non-alcoholic applications including dairy and beverage.
The company enhances its Microfine technology, expands its natural alternatives to replace synthetic colors.
November 21, 2012
Developed as a natural replacement for synthetic dyes and aluminum lakes, Microfine powders are a major evolution in natural colors for applications including dry mix beverages, compressed sweets and confectioneries, and powdered food applications
One trend is interactive foods, as when users stir inclusions into yogurts or swirl colors into new combinations. Other trends (like clean labels) can have a domino effect on formulations. Eliminating sugar, for example, has a direct bearing on texture.
November 18, 2012
The national effort to turn around the obesity epidemic is steering children away from soft drinks and back to milk-based beverages. The popularity of Greek yogurt has given a shot in the arm to the cultured dairy category. Natural cheese is chic, as tastings and artisanal offerings take off. Ice cream processors welcome the flavor innovators.