Ingredients for Dairy Processors - Articles - Page 49

Dairy inclusions get indulgent

Boundary-busting inclusions prove that more really is more

February 13, 2019

Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.

Keys to future growth: promotion, innovation and trade

Healthy growth in the dairy industry requires industrywide cooperation, a laser-like focus and relentless advocacy on multiple fronts.

Blake Anderson

February 12, 2019

We, the dairy industry, have not engaged on a broad scale as marketers of plant/alternative proteins increased their attacks, developed trade associations and aggressively launched marketing offenses.

Ingredient manufacturers offer clean, efficient cheesemaking solutions

January 15, 2019

Ingredients from Arla Foods, Cargill, and more!

Frozen desserts: Keep them creamy

The right ingredients can help processors texturize today’s frozen dairy — and nondairy — delights

Kimberly Decker

January 11, 2019

Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.

Ingredion invests $140 million to accelerate growth in plant-based proteins

The combined strategic investments will accelerate production and expand portfolio of plant-based proteins, including pulse flours, concentrates and isolates.

December 19, 2018

The combined strategic investments will accelerate production and expand portfolio of plant-based proteins, including pulse flours, concentrates and isolates.

GMO labeling: What's in a name?

Sharon Gerdes

December 7, 2018

"That which we call a rose, by any other name would smell as sweet," Shakespeare said. But would calling foods and ingredients "bioengineered" rather than "genetically modified" make them more acceptable to consumers?

Opposites attract in the frozen dessert market

Frozen dairy desserts embrace good-for-you indulgence.

Kimberly Decker

December 5, 2018

Over the past few years, freezer cases have been filling up with a new class of creamy, dreamy treats that bear all the hallmarks of sinful indulgence while delivering more pluses (think protein and fiber) and fewer minuses (added sugar or "artificial" anything), to boot.