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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It’s getting harder to stroll a city block without landing in front of yet another frozen yogurt outlet. These brightly colored, sleekly designed shrines to soft-serve bliss are sprouting like spring grass, adding oomph to what some have described as the latest renaissance for a category that was all but written off not long ago.
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With demand pushing guar gum prices higher, DuPont Nutrition & Health is offering alternatives. Guar gum is widely used in food applications, including ice cream and beverages, due to its low cost-in-use and performance.
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Novation Indulge 3340 texture system is a clean-label texture system that is said to deliver an indulgent, thick and creamy gelled texture in cultured dairy products.
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Givaudan is addressing the mouthfeel challenges that food manufacturers of sweet and dairy products face in low-calorie products with its TasteSolutions Mouthfeel program.
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Premium Ingredients presented its latest products for the dairy industry at Aahar 2012 in New Delhi, India. Premitex XLN-11015 for non-dairy whipping cream is UHT treatment-resistant. 

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 DuPont Nutrition & Health's Guardian Chelox L  gives the makers of mayonnaise, dressings, margarine and spreads a flavor-based, value-adding, natural alternative to EDTA, which has long been the industry’s traditional, synthetic chelator. 

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The dispersion of certain powdered solids such as xanthan gum, guar, carrageenan, carboxymethylcellulose (CMC), alginates and other thickeners into a liquid phase are particularly difficult because they resist wetting out. When mixed with a traditional turbine or paddle agitator in a kettle, they float stubbornly for hours on the surface of the batch.
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Cargill introduced Vitex AYS stabilizers, a customizable functional system that enables dairy food manufacturers to manage raw material costs in yogurt while still providing consumers with the same creamy products.
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Gelita presents body function-stimulating bioactive collagen peptides Verisol for “beauty from within” and Gelita RXL (reduced cross-linking) gelatine for improved shelf life and stability of hard and soft capsules.
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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

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

AsepTrans is a leading provider of aseptic tanks dedicated to food grade products.

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.

Airinotec offers customized solutions and energy-efficient technologies.

Achieve the perfect texture faster with this new solution from National Starch Food Innovation.

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

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

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. 

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.

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.