Ingredients for Dairy Processors

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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.

Virginia Dare has developed a range of masking flavors to optimize the taste profile of foods and beverages sweetened with stevia. 

While there's been a lot of talk about stevia-based sweeteners coming on to the market, do you know what consumers really think about them?

After expanding capacity by 1,500 tons, Danisco introduces a full range of Grindsted cellulose gum (highly-purified CMC) for the food, oral care and pharmaceutical industries, targeting a market of more than $300 million.

“Gelato” is Italian-style ice cream (from gelare, meaning to freeze).