Complex
distribution systems and lengthy product shelf lives need not concern dairy
processors who avoid ingredients that some consumers perceive as being fake,
artificial, too chemical sounding, etc. That’s because there are a variety of
natural ingredients capable of stabilizing and emulsifying dairy foods without
raising the eyebrows of even the most discerning consumers.
Osteoporosis is characterized as the progressive loss of bone mass and
bone tissue deterioration, leading to skeletal weakness and an
increased risk for bone fractures. Approximately 10 million U.S. adults
aged 50 years and older suffer from osteoporosis while another 33 – 34
million have low bone mass and are at high risk for the disease.
McDonald’s has a Yogurt n’ Fruit Parfait . . . for a dollar. Airport kiosks around the country sell their own version for about five times that price. And, consumers buy them. Consumers recognize such products are a great way to get your 3-A-Day of Dairy with your 5-A-Day The Color Way . . . all-in-one.
Most consumers think of process cheese as orange American slices. But it may soon come in red, white and even blue shades as well as an entire melting pot of ethnic varieties. It might also be lower in sodium and fat. New Dairy Management Inc.-supported research in process cheese is aiding in the development of products that appeal to children and other demographics, and increase opportunities for use in healthy sandwiches, snacks and entrees.
You have read it here before: fluid milk processors are very well suited to produce some of the highest-quality iced tea drinks around. There’s something important for dairies to know-the iced tea category has become extremely competitive, as tea has a healthful halo that more and more consumers are becoming aware of.
The application of the descriptor “sugar-free” to ice cream would require the presence of <0.5 g per serving of sugars, i.e., the sum of all mono- and disaccharides. To produce such a product, it would be necessary to remove not only the conventional added sweeteners, as in no-sugar-added (NSA) products, but the lactose contributed by conventional dairy ingredients as well.
Have you ever noticed how Taco Bell has only about 15 fillings or toppings and a half dozen or so carriers, but somehow manages to mix and match these ingredients to offer a new menu item to customers on a regular basis?
As happens every January, the media spends a great deal of time discussing diet and nutrition. Excitingly for omega-3 ingredient suppliers, the January 2nd edition of USA Today stated, “there’s no doubt what one of 2007’s hottest food additives will be: omega-3.”
The term “synergy” describes a state where the combination of individual parts becomes more advantageous than each of the parts considered separately. This article delves into sweetener synergies and describes why certain sweetener combinations deliver a taste or functionality impact beyond that which is achieved through the use of a single sweetener.
There’s a trend that’s catching on with select ingredient markets: specifying product origin. For some time, the vanilla industry has made a practice of indicating if beans used to make extract came from Madagascar, Tahiti, or some other tropical climate.
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