Consumers are all for omega-3s, but many don’t consume the recommended daily amounts. Dairy products are an excellent delivery vehicle, but fortifying dairy foods with the fatty acids is challenging on many levels.
Dairy is naturally good. But when you add certain functional ingredients, you can make dairy foods and beverages even better.
May 15, 2012
Not for nothing, but those of us in the dairy business know a thing or two about functional foods. After all, if Mother Nature herself could have formulated the prototypical functional food …Well, she did formulate the prototypical functional food, and she called it “milk.”
Infants, adolescents, adults and seniors have specific nutritional needs. Milk serves as a base for functional ingredients that can deliver those nutrients.
April 10, 2012
Nutritional inadequacies are common among both genders and through all stages of the lifecycle. The majority of Americans simply do not eat a diet that is well-enough balanced to consume a sufficient amount of essential nutrients.
We need dietary fat. Milk naturally contains fat. So let’s better understand the facts on fat and communicate this to consumers instead of trying to dodge the topic. After all, dairy foods are in a unique situation when it comes to fatty acid profile, as research shows that all fatty acids are not created equal.
Cost-saving ingredients help processors stay afloat during struggling economic times, while value-added ingredients, which increase production costs, create a point of differentiation in a competitive marketplace.