Ingredients for Dairy Processors

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While the range of cultured dairy foods available in the United States continues to expand beyond cultured buttermilk, sour cream and yogurt, we can learn a lot by looking around the world to see what types of other products different cultures (no pun intended) produce.

As you read this Dairy Foods, the annual international issue, it should become apparent that the rest of the world is much more adventurous in its use of flavors and flavoring ingredients.

Those of us in the dairy industry know by now that not all bacteria are bad. But getting the rest of the world to understand that is not an easy task.

Dairy processors should be tempted to formulate with tea, and not just iced tea beverages, but other tea-infused dairy foods including cultured products, frozen treats and milk-based drinks.

There is no universal definition of functional foods; however, several Washington, D.C.-based organizations have defined this food category. The International Food Information Council (IFIC) Foundation says functional foods provide health benefits beyond basic nutrition.

Diabetes is a major risk factor for coronary heart disease and is the sixth leading cause of death in the United States. The most prevalent form of diabetes, type 2 diabetes, usually appears in adults, often in middle age, and is responsible for nearly 200,000 U.S. deaths per year.

How will proposed changes to the Frozen Desserts Standard of Identity affect formulation practices?

Hanna Instruments introduces the HI84429 microprocessor-based automatic titrator and pH meter designed for use in the dairy industry.

All types of food and beverage manufacturers are innovating with milk these days, as milk's healthful halo is one few other foods come close to.

The message has not changed over the years: eat more fiber. Scientific studies continue to support this message and provide new evidence to indicate the importance of having optimal amounts of dietary fiber in the diet.