Dairy House offersa traditional egg nog with a fresh appearance and taste. Possessing an enhanced flavor profile coupled with a premium, rich color, SystemOne Egg Nog boasts no-sugar added, reduced-calorie, and no added carbs.
Kerry Ingredients - Kerry Sweet Ingredients
Finland-based Kesko has expandedits Pirkka range of products containing Forbes Medi-Tech's cholesterol-lowering ingredient, Reducol. The new products, sold under the Pirkka brand name, include a non-dairy margarine and additional yogurt flavors to complement the Buckthorn and Raspberry launch in May 2005. Pirkka margarine will be in full distribution at all Kesko stores along with the raspberry, buckthorn, natural (plain) and cranberry flavor Pirkka yogurt products.
+358 1053 22645
Danisco's patent pending line of heat shock controlling stabilizers-Grindsted IcePro LF-is designed for lower fat ice cream systems. Because different quality grades of lower fat ice cream have different requirements, Danisco offers IcePro LF 2006 for high-quality low-fat ice cream, IcePro LF 2007 for standard low fat and IcePro LF 2008 for economy low fat.
Danisco USA Inc.
As many dairies are rotating different flavorsthrough school milk programs to supplement their chocolate and white milk sales, and to add impact to their selection, The Benjamin P. Forbes Company has developed some new flavors to be part of this program. They include: chocolate peanut (non-allergenic), chocolate berry, and cherrilla-cherry vanilla. All of the flavors are powders used the same way as a chocolate milk blend.
The Benjamin P. Forbes Company
FMC BioPolymer introducesthe Gelstar product family for the frozen dessert industry. Gelstar helps make low-fat ice creams taste like full fat ice creams, according to the company.
In other news, FMS expands its Avicel technology portfolio to include full suspension in acidified protein beverages. These products include a natural option with Avicel BV 2815 stabilizer, combining the benefits of microcrystalline cellulose and pectin. The new Avicel products eliminate serum separation and sedimentation in beverages below 4.4-pH. The products provide a lower viscosity and a more drinkable beverage.