Prebiotics are nondigestible dietary fibers that promote the growth and activity of probiotics. That much we do know. But dieticians, processors and consumers have so much more to learn.
August 17, 2013
Prebiotics have recently received a plethora of press in the food industry news. Manufacturers of prebiotic ingredients are promoting the “prebiotic properties,” “prebiotic functionality” and “prebiotic benefits” of their products. Writers are touting the “prebiotic effects” of isolated ingredients from novel sources such as spirulina, spruce trees, Yacon root, yams, agave and Jerusalem artichokes.Read More
As scientists learn more about prebiotics, dairy’s prospects increase. For the present time, look to plants if you want to add prebiotics. But for the future, prebiotics could come from the oligosaccharides in whey permeate.
August 16, 2012
Although 72% of Americans are aware of prebiotics’ association with digestive health, according to the International Food Information Council’s 2011 functional foods survey, most would be hard-pressed to describe prebiotics and their functions. That’s understandable. The story of prebiotics and health is not simple. But as scientists learn more, the story becomes more compelling and worth the telling.Read More
Processors can introduce these healthy bacteria into frozen desserts by using syrups, sauces and inclusions.
May 14, 2012
In our February column we discussed the importance of digestive health as the basis of all good nutrition and the role ice cream products could play in terms of providing probiotic (consumption of “live and active beneficial” bacteria) and/or probiotic friendly (that is, prebiotic) mix ingredients. We reviewed delivery of probiotics via active culturing and/or cold inoculation.Read More
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.Read More
November 11, 2011
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.Read More
October 14, 2011
Donna Berry Product Development Editor Moms have long warned their kids that if they play in the rain, they might catch a cold. The reality is moms just don’t wantRead More
August 15, 2011
The nutrient profile of milk might be denser than previously believed thanks to ongoing research suggesting that milk’s carbohydrate - lactose - possesses beneficial health and wellness properties.Read More
June 14, 2011
According to Healthy 50+ Americans: Trends and Opportunities in the Emerging Wellness Market by Packaged Facts, a division of MarketResearch.com, Rockville, Md., changes in thinking about what it means to get old have occurred alongside a rising concern by consumers of all ages about doing what it takes to improve their health and wellness.Read More
May 1, 2011
Better-for-you and better-for-the-environment are two themes driving innovation. Dairy processors enhance foods with antioxidants and vitamins.Read More