ARTICLES
Americans do not consume enough fiber. Are added fibers in dairy foods an acceptable way to help consumers meet dietary fiber recommendations?
January 19, 2013
All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).
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Ingredients
December 10, 2012
Dairy foods and fruit are a fabulous fit for many reasons: Fruit ingredients impart natural sweetness, flavor, color, and a dash of nutrients.
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November 19, 2012
Our annual report card grades the various categories of dairy foods and beverages. None fail, but clearly, product developers need to bone up on chemistry to develop exciting new products. Remedial work in marketing principles will help convey dairy’s nutritional benefits.
Drought in the United States, less favorable conditions in Europe, an uncertain El Niño and a decrease in New Zealand pay prices have increased supply challenges in the year ahead.
November 19, 2012
After 16 months of steady price declines, the global dairy markets are on the rise again. The world’s appetite for dairy products hasn’t abated, while a slowdown in milk production growth in the United States and Europe this summer has put a squeeze on the international market. Supplies are expected to be snug well into 2013, pointing to continued strong prices ahead.
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One trend is interactive foods, as when users stir inclusions into yogurts or swirl colors into new combinations. Other trends (like clean labels) can have a domino effect on formulations. Eliminating sugar, for example, has a direct bearing on texture.
November 18, 2012
The national effort to turn around the obesity epidemic is steering children away from soft drinks and back to milk-based beverages. The popularity of Greek yogurt has given a shot in the arm to the cultured dairy category. Natural cheese is chic, as tastings and artisanal offerings take off. Ice cream processors welcome the flavor innovators.
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Good old high-fat, high-calorie butter is starring on restaurant menus and at home. Foodies appreciate butter’s qualities in baking and in adding taste to home cooking.
November 16, 2012
Nobody puts butter in a corner. Not anymore. Long shunted to the dietary sidelines because of its saturated-fat content and high caloric value, butter is undergoing a renaissance. You can thank fine-dining (see related article) and a renewed interest in cooking at home for that.
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In the cultured dairy category, Greek-style is dominating yogurt, but it’s popping up in other cultured products as well. Plus, processors target healthier snacking opportunities and convenience.
November 14, 2012
The explosion of Greek-style has dominated the yogurt aisle for much of this year, including new introductions from Yoplait, Karoun Dairies, Dannon, Chobani and others.
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Natural cheese production continues to trend up. Bold flavors and artisan cheeses draw consumers, and processors look to grow sales with portability and snacking options.
November 13, 2012
As interesting flavor options, artisan cheeses, portion-control and portability continue to trend up for cheese, so does natural cheese production.
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Fluid milk processors develop specialized milk for niche markets. By adding vitamins, flavors, fiber and extra calcium, milk brands appeal to various health needs of consumers.
November 12, 2012
How do processors create value in a commodity item like milk? They add flavors and functional ingredients, make it more portable and seek new channels of distribution.
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Ice cream
November 8, 2012
Stoneridge Creamery, a SuperValu brand, added two new ice cream flavors to its limited edition line, Cinnamon Snickerdoodle and Peppermint Cookies ‘n Cream.
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