Morinaga Milk Industryin Japan uses a patent-pending technology to pasteurize its new lower-fat milk, which contains 60% less fat than regular milk. The process involves mixing steam and milk directly in order to instantly pasteurize the milk. As a result of this process, milk is not exposed to too much heat and it retains most of its original flavor, according to the company. The fat particles are also broken down into equal sizes for a milder taste.
France’sElle & Virepresents its Crème Légère Épaisse Single Cream. With just 15% fat, it is said to have a thick, creamy texture and be suitable for all types of cooking including sauces, quiches and tarts, as well as in fruit dishes and baking. It contains no gelatin, coloring or preservatives. Major innovation lies within this product’s packaging as it is housed in a modern-styled pouch. Designed by the company, the package features a built-in plastic nozzle that is said to be practical and easy to use. Pouring is more convenient as there is no need for a spoon. Additionally, the cream is protected from air and light for optimum preservation.
For a real treat,Regilaitin France rolls out Regilait Lait Concentre Sucre. This is a tube of sweetened, condensed milk that is said to be smooth, creamy and irresistibly tasty. It can be used in tea and coffee, as an ingredient in desserts such as ice cream or as a spread on bread and pancakes in place of honey, jam or syrup. Regilait Lait Concentre Sucre is composed of fresh pasteurized milk, of which 86% of the water content has been evaporated and replaced with sugar. It also contains 10 vitamins and minerals.
Contributed by Felicia McClain, analyst, Global New Products Database (GNPD) Consulting Services, a division of Mintel International, a global research company. For more information call 312/932-0400, or visit www.gnpd.com.