Ingredients for Dairy Processors - Articles - Page 87

Ingredients

Solazyme Roquette in pact to sell microalgae-derived food ingredients

February 16, 2012

Solazyme Roquette Nutritionals and Roquette sign European exclusive agreement for the sales ofmicroalgae-derived food ingredients, starting with Whole Algalin Flour. This unique, whole food ingredient significantly improves nutritional profile of foods, substantially reduces calorie and fat content without sacrificing taste or texture.

Using fatty acids in dairy foods

February 16, 2012

We need dietary fat. Milk naturally contains fat. So let’s better understand the facts on fat and communicate this to consumers instead of trying to dodge the topic. After all, dairy foods are in a unique situation when it comes to fatty acid profile, as research shows that all fatty acids are not created equal.

Inclusions bring fun, flavor, health to dairy foods

Use inclusions to bring flavor, texture or a dose of health to dairy foods. Include herbs and spices for some kick, or sweeter treats to indulge.

D. Berry

February 15, 2012

Inclusions range from baked goods to fruits and nuts to syrupy variegates. They are an easy way for dairy processors to liven up their products. Simple vanilla ice cream becomes a carnival treat by mixing in peanut pieces and caramel swirl. Strawberry low-fat yogurt transforms to a decadent dessert when glazed pecans and shortcake squares become a topping.

Cheese cultures

New culture promotes faster eye formation, mild flavor

February 14, 2012

Swiss cheese makers must ensure fast and controlled eye formation (formation of holes) in cheese types such as Maasdammer and Emmenthal. On top of this technological request, consumers prefer a distinctive nutty flavor together with a light sweet mouthfeel. To respond to these trends, Chr. Hansen now introduces the new propionic (organic acid) culture OpenITTM PS-60.

Apple flavoring

Virginia Dare introduces apple flavors for spa drinks

February 9, 2012

Virginia Dare has introduced new apple flavors for spa drinks.

Enzymes

How Biocatalysts’ enzymes add value to whey

February 8, 2012

Biocatalysts produces a range of enzymes for use in whey processing to add value to whey.

Ingredients

Cargill launches Dutch Dark powders

February 1, 2012

Cargill’s cocoa & chocolate business launches Dutch Dark powders as part of a substantial investment.

Pear flavor from Van Drunen Farms

January 24, 2012

Freeze-dried canned pears from Van Drunen Farms add pear flavor to baked items, bars, snacks and hot and cold cereals.

Brookfield's Application Notes Show Methods to Predict Food Behavior

January 24, 2012

Brookfield Engineering Laboratories announces the availability of an extensive library of texture analysis application notes relating to the food industry.