Ingredients for Dairy Processors

RSS

It was not long ago that domestic demand afforded dairy producers a premium for their milk compared to their international counterparts. Similarly, domestic end users of dairy products such as cheese and butter can no longer look to the likes of Europe and New Zealand for cheap fat and protein alternatives.

If you were hoping that this clean label thing would have blown over by now, you can keep hoping. Or just throw in the towel and accept it. Market researchers Innova found that in the dairy sector, items with one or more clean-label claims accounted for 49% of 2016’s launches to date, up from 41% in 2015. Innova counted claims related to natural, organic, non-GMO or no-preservatives/additives.

Shoppers would pay up to 47% more (or $2.20 a package) for flavored milk colored by natural ingredients, according to a survey by a supplier of natural colors.

Oregon Cherry Growers makes stabilized wild blueberries. The fruit piece as a whole can be used in the dairy industry as an added ingredient.

Natural plant extract line offers milkfat, flavor and color; Proprietary product offers five different masking properties...

If it weren’t for chocolate milk, there might be some people — perhaps dear reader, even you — who wouldn’t drink much milk at all. Indeed, chocolate milk is a perennially bright star in the dairy firmament, and with fall’s ushering in of the new school year, its glow is bound to grow brighter.

Ingredion’s new Novation Prima 340 and 350 functional native starches are designed for extended cold shelf life stability.

The consensus following this year’s Institute of Food Technologists’ annual meeting and expo in Chicago is that the trend driving current food and beverage development is clean labeling. But you already knew that.

New sweeteners, flavors, inclusions, starches, clean-label solutions and more were on display at the 2016 IFT Show in July.