Ingredients for Dairy Processors

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Fortitech Europe, a provider of custom blended nutrient premixes to the food, beverage and pharmaceutical industries, can help manufacturers create specific nutrient formulations to support a variety of label claims.

In this age of negative and “gotcha” reporting about our food supply and the food industry, let’s not forget that dairy foods satisfy us and meet our needs in so many ways.

Despite a chilly economy, marketers have been scooping out sales of dairy and nondairy frozen desserts in some pretty innovative flavors. Who's ready for mac-and-cheese ice cream?

Hydrosol, Ahrensburg, Germany, has developed stabilizing systems that can be used instead of modified starch. 

A new report from 3A Business Consulting, “Global Opportunities for Whey and Lactose Ingredients 2010-2014,” documents how whey and lactose ingredients continue to show positive growth rates in volume terms and less so in value terms.

Solazyme Inc., South San Francisco, Calif., and Roquette Frères, Lestrem, France, signed a joint venture in November for the production, commercialization and market development of microalgae-derived food ingredients, subject to regulatory approvals and notifications.

California Custom Fruits and Flavors says it is always thinking of ways to excite the senses as it relates to frozen desserts.

Specialty-chemicals supplier Cognis is setting up new application centers for food ingredients in different regions.

Manufacturers know that cocoa can have a significant impact on the flavor, color, texture and mouth feel of finished products.

CHEDDARplus is a new Fonterra ingredient for processed cheese. The ingredient has a firm smooth body and bland, slightly lactic flavor.