The Standard of Identity (SOI) for yogurt was established in 1981. But now the SOI is changing and products may not meet new FDA standards; what you need to know to meet federal standards to use the term “yogurt” on the label.
As an ingredient in frozen desserts, milkfat is critical when delivering sensory appeal and resistance to heat shock. The actual percentage of milkfat depends on a number of factors, including regulatory considerations, nutrition fact objectives and sensory appea. Learn more from ice cream gurus, Steven Young and Bill Sipple.
Award presentation took place during last month’s IDFA Dairy Forum in Orlando. Tillamook was honored for its rich history, 50% retail sales growth and sustainability plan. Kudos to CEO Patrick Criteser and his amazing team!
Dairy products strengthen health, while plant-based given edge in sustainability. Dairy products contain high-quality proteins — whey and casein — and the biological value of them is very high. Yet, consumer research shows that there is a difference in how consumers perceive sustainability between products.
Manufacturers continue to ensure the safety of infant formula, while creating a product more like breast milk. Abbott, Mead Johnson, and Gerber are the top major brand manufacturers of infant formula. Perrigo, a private-label manufacturer, plans to purchase Nestlé’s Gateway plant, increasing its production capacity from 29 million pounds to 36 million pounds annually.