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.
Inulin and oligofructose have moved into the mainstream of functional ingredients and now consumer education must intensify. That was the message of the opening presentations of the 5th Orafti Research Conference held at Harvard Medical School, Boston, in late September.
Milk can be efficiently processed into a variety of dairy foods with a little help from acid-producing bacteria and/or food-grade acidulants. Indeed, milk, an almost neutral fluid with a pH in the range of 6.4 to 6.8, can become hard cheese when it drops about one pH point; a soft, fresh cheese when it drops another; and yogurt when it drops a bit more.
Meal replacements have always been great for a meal on the go or to help with weight management. In a world of super-sized meals, they provide a convenient way to control portions, offering a healthy snack or a complete meal in the range of 100 to 350 calories.
Enzymes are proteins that speed up the rate of chemical reactions. Ice cream is made from a host of naturally occurring raw materials with enzyme activity, manufactured ingredients produced using enzyme systems and/or materials to which enzymes have been added.
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