Ingredients for Dairy Processors

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

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

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

 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.

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.
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

Stabilizers limit the mobility of water in the unfrozen aqueous portion and control the growth of ice crystals.
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Supply chain

Cargill's risk management tools help customers manage cocoa price volatility

CocoaPacer, CocoaPacer Cap and CocoaRange Cap are designed to help protect customers from volatility when pricing their cocoa ingredients.

Cargill’s cocoa and chocolate business, one of the leading players in the global cocoa and chocolate market, has launched three new tools in its portfolio of Price Risk Services to help customers more easily manage price risk. 


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Ingredient news

Frutarom announces move into functional foods market

Frutarom Health moves into the functional foods market on a global scale.
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Sweeteners

Ingredion introduces new line of high potency sweeteners

Ingredion launched new products in July at the IFT show as part of the company’s Dial-In Sweetness technology.
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Ingredients

Blue Pacific Flavors introduces new product lines, offerings

Blue Pacific Flavors launches new natural, organic and non-GMO whole food and fruit flavors and plant based ingredient.


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Multimedia

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Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

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!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

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Cheese Flavors

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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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