Tired after working out? Drink a little protein. Overweight? Fiber might help. Digestive issues? Try probiotics. By adding functional ingredients, formulators of dairy foods and beverages can make health-related claims.
Formulating with fruit, nuts and chocolate helps dairy processors create innovative foods based on consumer needs. Inclusions can even solve processing issues, like avoiding chalkiness in calcium-fortified yogurts.
Fruits add color, fiber, vitamins and taste to yogurt, ice cream and beverages. Grains also add fiber and play an important role in formulating inclusions. As for nuts, they are a nutritional powerhouse in their own right.
Kimberly Breedlove, director of research & development at Pecan Deluxe Candy Co., Dallas, knows that a truly transcendent inclusion is worth hunting for. When one really hits the mark, she said, it “should make you want to dig around to find each piece and eat it first. It can be that little welcomed surprise you get when taking a bite of your favorite ice cream that makes you smile and brag about it to your friends and family.”
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.
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.