Sweeteners

Natural and alternative sweeteners for dairy foods

Health advocates have been whacking the sugar piñata. Consumers say they are cutting back, but sales receipts tell a different story. Dairy processors seek sweetening systems that allow for flavor but reduce the calorie count.
April 9, 2014

Dairy processors are in the “customer-is-always-right” business. But lately, knowing just what the customer is right about can test the faculties of even the keenest student of consumer behavior.


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Sweeteners

Ingredion introduces new line of high potency sweeteners

August 30, 2013
Ingredion launched new products in July at the IFT show as part of the company’s Dial-In Sweetness technology.
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School milk

SweetLeaf helps Florida schools launch a milk solution

August 28, 2013
SweetLeaf helps Florida schools launch a milk solution with sugar-free, natural chocolate milk.
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Sweetener

Jungbunzlauer introduces Erylite Stevia

August 28, 2013
Jungbunzlauer demonstrated its Erylite Stevia in raspberry gelatin dessert at this year’s IFT show.
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Sweeteners

JK Sweet sucralose featured at this year’s IFT show

August 14, 2013
JK Sucralose featured its JKSweet product at this year’s IFT show in July.
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Ingredients

Ingredion to introduce new Sweetness/Texture System at IFT

Dolcerra system replace up to half the sugar in juices while maintaining taste and texture.
July 13, 2013
Ingredion will introduce its new Dolcerra sweetness and texture system for reduced sugar juices at the IFT Show.
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Sweeteners

Layn USA introduces line of monk fruit natural sweeteners

May 3, 2013
Layn USA introduces line of monk fruit natural sweeteners, including Lovia, a monk fruit and stevia leaf combination sweetener.
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Tate & Lyle introduces Tasteva, a zero calorie stevia sweetener

April 26, 2013
Tate & Lyle introduced Tasteva, a stevia sweetener that provides zero calorie sweetness in use.
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Sugar in the spotlight

Making foods taste sweet is one of sugar’s roles. It also provides bulk to foods and beverages, and depresses the freezing point in ice cream.
April 16, 2013
Dairy manufacturers are well aware of the health-and-wellness trend that is forcing serious re-evaluations of their ingredient choices.
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Tharp & Young On Ice Cream

Formulating low-calorie ice cream

There is more than one route to reducing calories in frozen desserts. The choice of dairy ingredients, sweeteners and processing techniques all play a role.
April 13, 2013
For years, processors have reduced the fat and total sugars in a wide variety of frozen dessert formats with varying degrees of technical, nutritional, sensory and economic success.
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Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

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!

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2014 April

A look inside Agropur; Plus we profile two cultured dairy companies.

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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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