Ingredients for Dairy Processors - Articles - Page 56

Agropur USA honored for its highly purified GMP

April 13, 2017

Agropur USA, Eden Prairie, Minn., is the first recipient of the Breakthrough Award for Dairy Ingredient Innovation, a new competition from the American Dairy Products Institute and Dairy Foods. The magazine will present the award to Agropur at ADPI’s annual meeting in Chicago in April.

New fruit, inclusion ingredients offer texture, unique flavors

April 12, 2017

Allergen-free crunchy flavor inclusions; Ginger arabeschi variegate adds spice, yellow hue; Crunchy praline pistachio inclusions; Plus More!

What do added sugars add up to?

Consumer confusion, perhaps. But declaring added sugars on Nutrition Facts panels will be required by July 2018. Here are ways to cut down on sugar declarations without sacrificing sweetness.

Kimberly Decker

April 7, 2017

When Stonyfield, America’s leading organic yogurt manufacturer, announced a comprehensive plan to reduce added sugars across its product line by 25% before this autumn’s end, Nichole Cirillo, the Londonderry-N.H. company’s mission director, stated in a press release that the mission is “to continually provide healthier food both for our consumers and the planet.”

How to avoid color defects in cheese

It’s important to understand the cause of visual defects that can occur with cheese and use appropriate preventative methods.

John A. Lucey Ph.D., Director, Center for Dairy Research

April 6, 2017

From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.

Cultured dairy strives to be more 'au naturel'

Category trends include use of whole milk, sugar reduction and cleaner ingredients. Drinkable yogurts, innovative snack pairings and flavor innovations help grow the market.

Sarah M. Kennedy

April 5, 2017

Several trends are growing within the cultured dairy market, specifically with yogurt. Manufacturers are capitalizing on the clean eating movement as cultured products that are functional, whole milk, grass fed and lower in sugar are becoming more popular. Flavor mash-ups (including sweet heat, inclusions or pairings), snacking options and yogurt drinks are also helping to expand the consumer base.

Millennials redefine ‘healthy’

Millennials are concerned with the health of animals, people and the environment.

Sharon Gerdes

April 4, 2017

This new generation, defined as those ages 20 to 36 in 2017, have different views about food than my generation of baby boomers.

Natural colors give dairies clean-label solutions

March 16, 2017

Natural, clean-label brown colors; Natural purple carrot juice for red-pink colors; plus more!

How to avoid the ‘soda tax’

Seven U.S. jurisdictions have imposed a sugar tax on beverages sold within their boundaries. Here’s why dairy processors should think about cutting sugar in the coffee, tea and juice drinks they make.

March 9, 2017

Election 2016 will go down in history for plenty of reasons. But somewhat overlooked amidst the more sensational results were the decisions in San Francisco, Oakland and Albany, Calif., Boulder, Colo., and Cook County, Ill., to begin levying what have become known broadly as “soda” taxes.

Opportunities in snacking are primed for dairy ingredients

A look into daily snack patterns offers insight for dairy manufacturers to tap into what consumers are looking for with their snacks.

Susan Larson

March 8, 2017

For product innovators, creators and sellers, knowing and anticipating the habits of consumers is a necessity. The switch from three meals a day to multiple mini-meals is one change that hasn’t stumped us, but empowered us to think differently about how snacks are presented.

Fonterra dairy ingredients find success in the United States

March 8, 2017

Fonterra, the dairy cooperative from New Zealand, said its dairy ingredients are “paying dividends in the U.S. market.” Fonterra USA Key Account Manager Rachel Marshall said grass-fed, pasture-raised, free-range dairy is experiencing “a surge in popularity” because consumers are more health-conscious and informed on what they eat.