Fiber

Functional fiber has a role in weight control

Many factors — dietary and otherwise — affect body weight. How does functional fiber fit in?


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Rules & regulations

FDA defines 'gluten-free' for food labeling

New rule provides standard definition to protect the health of Americans with celiac disease.

The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free" for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet.


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Ingredients

Ingredion announces approval of HI-MAIZE resistant starch as a novel fiber source

Ingredion announces that Health Canada approved HI-MAIZE resistant starch as a novel fiber source.
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BI Nutraceuticals offers a range of psyllium ingredients

BI Nutraceuticals offers a wide range of psyllium ingredients anchored by the company’s psyllium fiber, Psyberloid.
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Nutrition

Cargill initiative helps food makers improve the nutritional profiles of products for children

New website – www.childhood-nutrition.com– provides resources for manufacturers and foodservice operators facing formulation challenges.

"Cargill believes that we all have a stake in improving kids' nutrition – families, government, public health organizations and the food and beverage industry," said Pat Bowe, corporate vice president of Cargill's Food Ingredients & Systems businesses. "With this initiative, we are focusing resources to help customers develop formulations with less trans and saturated fat, sugar and sodium, and more whole grains, fiber and protein."


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Making the case for fiber in dairy foods

Americans do not consume enough fiber. Are added fibers in dairy foods an acceptable way to help consumers meet dietary fiber recommendations?
All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).
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Protein

Dairy’s protein: The satisfaction factor

Many consumers are looking for food and beverages that enhance satiety, or a feeling of fullness, and they know that products high in protein fill the bill. In fact, calorie-for-calorie, protein is more satiating than carbohydrates or fat. What’s more, research suggests that dairy proteins — both casein and whey — increase satiety.
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Research reaffirms whey protein’s role in developing lean muscle

A study presented at the American College of Sports Medicine’s annual meeting found whey protein to be more effective in developing lean muscle when compared with soy protein, reported the U.S. Dairy Export Council, Arlington, Va.
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Ingredients

Biovelop launches a new oat protein ingredient

Biovelop International has announced the launch of its new oat protein product called prOATein.
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Inulin, a soluble dietary fiber: NovaGreen

NovaGreen is a producer of inulin, a soluble dietary fiber that is in high demand among retailers and processed food manufacturers because of its versatility, its low-caloric nature and its health benefits, including its ability to increase calcium absorption and promote intestinal bacteria growth.
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Multimedia

Videos

Image Galleries

Anderson Erickson Dairy, Des Moines, Iowa

 From this one plant, AE Dairy manufactures a full range of Grade A dairy beverages and foods, including white and flavored milk, ice cream mix (packaged for retail sale and for commercial use), 50 flavors of Greek and conventional low-fat and nonfat yogurt, buttermilk, whipping cream, cottage cheese, juices, sour cream and dips.  

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!

1/26/15 8:15 am EST

President's Address --2020 Vision

On Demand They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

dairy foods january 2015

2015 January

Our annual supplier spotlights issue; A look inside Anderson Erickson Dairy; plus our detection systems Q&A

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Dairy Foods in 2015

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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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