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.
Mr. Randolph was the President/Founder of Randolph Associates, Inc., established in 1977. He was a renowned Food Scientist among the Food and Dairy Industry, affectionately known as the "Milk Doctor."
July 31, 2013
Henry England "Doc" Randolph of Birmingham died July 29, 2013 after a courageous and resilient battle with Lou Gehrig's Disease (ALS). Mr. Randolph was born on May 21, 1935, and grew up on a farm in Sparta, Tenn.
June is Dairy Month. It’s a good time to educate the public about cutting-edge research that supports the role of milk, cheese, yogurt and dairy ingredients in a healthy diet and a healthy environment.
Do you formulate with whole algalin flour or use the water control index to evaluate the potential for ice crystal formation? These are two new ingredients and tools to use in formulating and manufacturing ice cream and frozen desserts.
The history of frozen desserts is marked by many significant scientific and technical innovations and advancements that make the products we produce more appealing, more convenient, nutritionally more efficacious and less costly.
Water is essential to life. Approximately 70% of the human body is made up of water and about 75% of our planet is covered in water. With that much water in and around us it would seem that water would be cheap and abundant. But that isn’t always the case.