Ingredients for Dairy Processors

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Xanthan gum, which is produced through fermentation of <em>Xanthomonas Campestris</em>, is one of the most versatile hydrocolloids used in the food industry.

D.D. Williamson has developed an acid-proof caramelized sugar flavor in response to consumer demand for natural products and processor demand for clean labeling.

Clean-label products are the new standard for dairy products, because “natural” is where consumers are turning as they increasingly seek more earth- and family-friendly products.

Tate & Lyle has announced the European launch of an innovative new starch for use in dairy and convenience foods.

The new EC directive on colorants is creating multiple challenges for the food industry.

As a forerunner in the global dairy industry Chr. Hansen unveils “A culture for every culture.”

Optice opens up completely new possibilities in achieving the required texture and mouth feeling in fat- and sugar-free ice cream. 

The gastrointestinal tract, or informally referred to as the gut, is the system of organs that begins where food is ingested and ends where it is expelled.

Media sources, from The New York Times to foodandwine.com, frequently tout yogurt as a superfood.

Solbar Industries Ltd., Israel, announces a new ready-to-use, stabilized, calcium-fortified soy protein isolate for pH neutral beverages.