Dairy Foods & Beverages

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Better-for-you and better-for-the-environment are two themes driving innovation. Dairy processors enhance foods with antioxidants and vitamins.

Thousands of food scientists, suppliers, marketers and others from around the world will gather in New Orleans this June 11-14 at the IFT 11 Annual Meeting + Food Expo.

Dippin’ Dots produces more than 40 varieties of ice cream, ice cream cakes, sherbet, flavored ice and frozen yogurt.

It seems that hardly a week goes by without another food company announcing its commitment to sodium reduction, or another group proposing voluntary targets for food producers.

Futuristic flash-freeze processing creates Dippin’ Dots ice cream and more in Paducah, Ky.

Dairy processors and the foods they make have a pretty good reputation for safety and cleanliness. Aside from news articles about illness traced to consumption of raw milk, recalls of pasteurized fluid milk are not common. Drinking raw milk can be dangerous, especially when the product is mishandled by the purchaser.

“Dairy technology” may sound oxymoronic, given the most common connotations of technology. After all, we are an industry that has to strategize about feeding animals and what to do with their byproducts.

Mexico’s Comercializadora de Lacteos y Derivados developed a drinking yogurt just for kids called Lala PetiZoo.

In Germany, Andechser Molkerei Scheitz introduces a stevia-sweetened yogurt that includes stevia in the product name.

Atkins Nutritionals Inc., Denver, introduces the first and so far the only ready-to-drink, low-carb breakfast shake that features a resealable, twist-off cap, making it easy to open, close and carry while in transit.