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Practical Membrane Technology Short Course – June 6-8, 2012
Learn the basics of membrane technology and process design as well as new membrane technologies, materials and applications.

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Home » Topics » Omegas/Lipids

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Omegas, lipids, fatty acids for the formulation of dairy foods.

ARTICLES

Ice cream

Build a better dairy product

Dairy is naturally good. But when you add certain functional ingredients, you can make dairy foods and beverages even better.
May 15, 2012
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Not for nothing, but those of us in the dairy business know a thing or two about functional foods. After all, if Mother Nature herself could have formulated the prototypical functional food …Well, she did formulate the prototypical functional food, and she called it “milk.”


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Family

Dairy Foods and Demographics: Dairy Foods for All Ages

Infants, adolescents, adults and seniors have specific nutritional needs. Milk serves as a base for functional ingredients that can deliver those nutrients.
April 10, 2012
Donna Berry
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Nutritional inadequacies are common among both genders and through all stages of the lifecycle. The majority of Americans simply do not eat a diet that is well-enough balanced to consume a sufficient amount of essential nutrients.
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Organic smoothies

Using fatty acids in dairy foods

February 16, 2012
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We need dietary fat. Milk naturally contains fat. So let’s better understand the facts on fat and communicate this to consumers instead of trying to dodge the topic. After all, dairy foods are in a unique situation when it comes to fatty acid profile, as research shows that all fatty acids are not created equal.
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Cup of Yogurt

Innovative Ingredients for a Complex Market

November 11, 2011
Donna Berry
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Cost-saving ingredients help processors stay afloat during struggling economic times, while value-added ingredients, which increase production costs, create a point of differentiation in a competitive marketplace.
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Dairy Ingredients Add Nutrition to Snacks

October 14, 2011
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We are a snacking nation. Almost 87% of U.S. consumers snack between meals. In 2009, domestic consumers spent more than $93 billion for foods eaten during a snack occasion. Given
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Milk's Inherent Prebiotic: Lactose

August 15, 2011
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The nutrient profile of milk might be denser than previously believed thanks to ongoing research suggesting that milk’s carbohydrate - lactose - possesses beneficial health and wellness properties.

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Moving Beyond Calcium: Dairy's Total Nutrient Package

June 14, 2011
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Dairy farmers’ long investment in nutrition research is paying dividends. Dairy is becoming recognized for its unique nutrient package and health benefits in the nutrition community. However, few consumers are aware of what dairy has to offer, and other foods and beverages are capitalizing on dairy’s nutrients.
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Functional & Sustainable Ingredients

May 01, 2011
Donna Berry
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Better-for-you and better-for-the-environment are two themes driving innovation. Dairy processors enhance foods with antioxidants and vitamins.
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Lab Talk: Including Inclusions

February 01, 2011
Donna Berry
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From sweet to savory, bits and pieces add excitement to ordinary dairy products.
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Omega-3 and Fatty Acids

February 01, 2011
Donna Berry
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Nine suppliers of fatty acid ingredients tell the industry about their offerings.
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EVENTS

2012 Practical Membrane

06/06/12
Crowne Plaza Hotel & Suites
3 Appletree Square
Bloomington, MN
US
Contact: NONE
The 24th annual Practical Membrane Technology Short Course will mark the 7th consecutive year that Dairy Foods Magazine and Filtration & Membrane World LLC have partnered to produce this one of a kind event. Read More
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DOCUMENTS AND FILES

Immunel

November 10, 2011
Find out the current state of knowledge regarding Immunel, a proprietary extract from colostral whey.

Bulk Liquid, Food Transport Solutions

November 10, 2011
AsepTrans is a leading provider of aseptic tanks dedicated to food grade products.

ATS Engineering

November 10, 2011
ln today's growing global demand and market for packaged foods, A.T.S. Engineering, Inc. has emerged as a manufacturer of precision packaging equipment for the food industry.

Cooling Tunnel

November 10, 2011
Airinotec offers customized solutions and energy-efficient technologies.

Precisa Optimized Texture Solutions

November 10, 2011
Achieve the perfect texture faster with this new solution from National Starch Food Innovation.

Vector Conveyor Systems

November 10, 2011
Realize the full potential of your Phantom metal detector with an in-line Vector Conveyor from Fortress Technology. 

Delkor Debuts Innovations for International Dairy Show

November 10, 2011
Delkor will showcase new retail- and shelf-ready packaging at the International Dairy Show.  

Sterling Technology Discusses Tegricel

November 10, 2011
Tegricel is a proprietary extract from colostral whey (bovine). This white paper describes the current state of knowledge, involving specific biological mechanisms of action, proof of concept in animal studies and clinical data in humans. 

Creatively Kosher

November 10, 2011
Increased consumer interest in kosher foods drives suppliers to scale up production of specialty ingredients, such as beef gelatin, an ingredient long sought by product developers.

What is Anaerobic Treatment?

November 10, 2011
ADI Systems offers a wide range of wastewater treatment systems, including bench- and pilot-scale testing, custom-designed solutions and proprietary and patented technologies for anaerobic and aerobic biological waste treatment. 
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Multimedia

Videos

Image Galleries

Gifford plant visit

Gifford's Ice Cream Co., Skowhegan, Maine

Gifford's is the reigning champion in the Wisconsin Dairy Products Association contest. It sells its ice cream, frozen yogurt, sherbet and sorbet from Maine to Virginia.

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!

09/22/11 2:00 PM EDT

Functional Ingredients in Dairy Foods Webinar

On Demand: Dairy foods — cheese, cultured, fluid and frozen — serve as ideal delivery vehicles for all types of functional ingredients, including specialty fatty acids, fiber, minerals, probiotics, vitamins, whey proteins and more.

Cold beverage

What is your favorite nondairy, nonalcoholic cold beverage?
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THE MAGAZINE

Dairy Foods Magazine

May 2012 cover

2012 May

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Engineering Aspects of Milk and Dairy Products

With 25 international contributors from academia and industry, this book is a readily applicable resource for the development of improved dairy products and for determining how to successfully meet the challenges posed by ever-evolving consumer demands.

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