Ingredients for Dairy Processors

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Your new product has hit the shelves. The packaging is bold and innovative. The claims are convincing and based on solid science. The flavor has been-well, it has been masked. The customer buys it once, but will he or she purchase it a second time if the flavor is less than optimal?

Formulating foods to slow rises in blood sugar and insulin; is this an opportunity?

The nation's epidemic of overweight, undernourished and sedentary youth is leading to interventions in schools nationwide to help develop healthy lifestyle behaviors.

Make the most of this year's IFT Annual Meeting + Food Expo

This year marks my 15th consecutive IFT Annual Meeting + Food Expo®. In my perspective, the show has aged much better than I have, and has evolved into a venue for continuing education in all areas of food science.

In the dairy industry, "organic" and "natural" products have become increasingly important to some consumers during the past two decades.

Imagine hearing the following product critique, "Product X has a rich, deep, satisfying and long-lasting taste." What manufacturer would not want those words spoken about its product?

Though used in small amounts, the various ingredients that go into making cheese are critical to success

What might be some evolving new applications for alternative sweeteners?

You may not be aware, but in early March, the American Journal of Clinical Nutrition published Healthy Beverage Guidelines. Written by an independent panel of nutrition experts, the guidelines are designed to help consumers enjoy all types of beverages by providing them with the information necessary to make informed choices.