The prevalence of lactose intolerance — real or perceived — continues to increase around the world, and in response, all types of food formulators have made “lactose free” a priority in their product development endeavors.
Dutch cheese specialist Vandersterre Groep International B.V., adds two premium natural cheeses to its globally recognized Landana brand, which will likely soon be imported into the United States along with other Landana favorites.
Coconut water meets milk in the new Coconut Water Café Latte from Coco Café, Santa Monica, Calif. Made with fair trade organic espresso, coconut water and 2% milk, the drink is designed to provide balanced energy and hydration along with nourishment.
Dairy Farmers of America, Springfield, Mo., has long known that flavored milk is an ideal recovery beverage after exercise, as the co-op has been marketing its Sport Shake dairy-based, shelf-stable sports drink for 30-plus years.
RealBeanz, Brooklyn, N.Y., believes that an iced coffee should do more than just satisfy the taste buds — it ought to assist with getting through the day and enhance one’s lifestyle without subjecting the body to harmful chemicals or unhealthful ingredients. This was the motivation behind the namesake ready-to-drink product that debuted in the New York Tri-State area at the beginning of the year.
Sales in the milk category (as measured by dollars) were on the rise in 2011, up 6.7% in the 52 weeks ended Nov. 27, 2011. Unit sales, on the other hand were off 2.7%, according to Chicago-based SymphonyIRI Group. The category includes five segments: whole milk, skim/lowfat milk, flavored milk/eggnog/buttermilk, milkshakes/non-dairy drinks and kefir/milk substitutes/soymilk.
Swiss cheese makers must ensure fast and controlled eye formation (formation of holes) in cheese types such as Maasdammer and Emmenthal. On top of this technological request, consumers prefer a distinctive nutty flavor together with a light sweet mouthfeel. To respond to these trends, Chr. Hansen now introduces the new propionic (organic acid) culture OpenITTM PS-60.
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