Moms want "nutritious" and kids want "fun." And cheese is the answer on both scores. Innovative food companies are stretching the limits to produce cheese in new shapes, colors and flavors that appeal to children. At the same time, a new federal regulation has expanded the options for fortifying cheese with added vitamin D, while new technologies improve the efficiency of vitamin incorporation.
Over the past 20 years, nutrition research has greatly expanded our understanding of the role that nutrients, foods, and ingredients play in health and disease. This has led to an increasing trend of health-related claims on food labels as a marketing tool to communicate diet and health information to consumers.
Product developers typically stabilize dairy systems in order to provide thickness, thus increasing viscosity; retard or prevent separation of dispersed components such as cocoa powder, fruit puree, etc; inhibit crystallization; and/or form gels. Food-grade gums are capable of all this, among other functions.
Editor's Note: A very low-calorie diet can help the heart age more slowly, according to researchers who recently released what they call the first-ever human study on the subject. The findings confirmed earlier studies on mice and rats that demonstrate the cardiac benefits of a restricted-calorie diet.
As has been said many times in Dairy Foods, milk processors possess all the right tools to produce and distribute juice and fruit drinks. The margins on these products are often much greater than they are for milk.
From whole to skim, creamed to whipped, fluid milk and related milk products have a normal pH of 6.6 to 6.9. But this neutrality stops here. In order to transform fluid milk into one of the many other dairy products in the marketplace, pH must be reduced.