- DAIRY PRODUCTS
- WEB EXCLUSIVES
Articles by Karen Giles-Smith MS, RD
Flavor and technology trends in fruit ingredients can boost the taste and healthfulness of dairy foods.
Although milk is normally not a good source of omega-3s, the dairy industry strives to make it one.
As the number of foods formulated with inulin continues to increase, the number of people who can’t tolerate this fermentable fiber is also on the rise. What are the potential implications for the dairy industry?
Over half of U.S. consumers believe that fortified foods are worthwhile, but they may need more information before they’ll buy.
Dairy processors have noticed an increasing consumer preference for dark chocolate. Cocoa and chocolate suppliers discuss the evolution of consumer preferences, formulation considerations, environmental concerns and what’s next. Chocolate tea, anyone?
Protein is under-represented in the American diet, yet consumers want protein-rich foods and beverages. New developments from protein ingredient suppliers are driving product innovations.