Items Tagged with 'ingredient technology'

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Live long and prosper with probiotics

Prebiotic and probiotic ingredients have the potential to improve quality and length of life.
By Karen Giles-Smith MS, RD
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Someday, science may show that particular prebiotic, probiotic, and synbiotic ingredients help prevent certain age-related disorders and lengthen lives. Although the anti-aging effects of pre- and probiotics are plausible, supporting science is scant and inconclusive to date. However, scientists have developed several hypotheses about how aging may alter the intestinal microbiome and how certain pre- and probiotics may help prevent or reverse these changes.


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Fibers, gums and other ingredients to improve dairy foods

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Arla Foods Ingredients launched Nutrilac Hi-Pro Improvers, a range of functional milk proteins that boosts protein levels in dairy products to as high as 10% without negatively impacting taste and texture.


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Dairy ingredients: Navigating the world of flavors

Ethnic influences like elote (Mexican corn on the cob) and Moroccan spices are finding a place in dairy foods.
By Kimberly Decker
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After what feels like decades of straining to eat virtuously, the backlash has arrived in the form of a generalized weariness with the whole notion of “good for you.” How else to explain the success of foodservice stunts like the Pop-Tart ice cream sandwich from hamburger purveyor Carl’s Jr., or Taco Bell’s successful-beyond-belief Doritos Locos Taco?


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IFT's 2014 Food Expo heads to New Orleans in June

The IFT annual meeting and food expo kicks off June 22 at the New Orleans Morial Convention Center
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Seen as one of the most important trade shows of the year for professionals involved in food science and technology, the show is expected to feature over 900 exhibiting companies. More than 100 educational sessions and 1,000 poster presentations will provide information on the latest developments and trends.


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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.
By Kimberly Decker
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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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Tradeshow

DuPont Nutrition & Health to present new fungi control solution at International Cheese Technology Expo

Cheese-tailored solutions from the DuPont Danisco Range will be featured April 22-24, Milwaukee, Wis., Wisconsin Center, Booth 815
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DuPont Nutrition & Health is set to showcase new fungi control solution at the International Cheese Technology Expo.
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Chr. Hansen introduces alternative to annatto

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 Chr. Hansen has introduced a strong alternative to annatto. By replacing annatto with the beta-carotene based WhiteWhey colors, cheese producers will experience an 85-95% reduction in color transfer to the whey, resulting in a production process that is simpler, faster and cheaper.  


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FMC Health and Nutrition strengthens its natural colors offering

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 FMC Health and Nutrition significantly strengthened its natural colors offering with the 2012 acquisition of Phytone Ltd.’s unique color technology and its 2011 acquisition of Chilean-based South Pole Biogroup. 


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BASF offers nature-identical carotenoids in water-dispersible powders

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 BASF offers a wide range of nature-identical carotenoids in water-dispersible powders for beverages and oils for foods. 


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Sethness Caramel Color can be used in a variety of dairy applications

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 Used in a variety of dairy applications, Sethness Caramel Color is available in a wide range of strengths and hues to achieve food colors from light yellows to deep browns. 


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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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

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Dairy Foods Magazine

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2014 August

Smith Brothers Farms is Plant of the Year; Plus we feature our annual Dairy 100 processors.

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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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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

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