Rumor has it that the trend will continue regarding addition rather than omission when it comes to food selection. In other words, consumers will be eating certain foods for what they contain rather than for what they do not. That includes carbohydrates and fats.
Q: I've been seeing "ultrafiltered milk" on ingredient labels lately. Is this a new ingredient? How can I incorporate it into my new dairy-based beverages and other dairy products? A:
I know I have to get new products into the marketplace, but I keep hitting roadblocks. Are there any good resources to help with new product development?
The past few months have been very busy for me. Not only did I conduct extensive global research to write the two supplements to this October international issue of Dairy Foods, I also was privileged to travel to London for the World Cheeses Awards. All of this enabled me to talk with dairy foods manufacturers from around the world.
Traditional desserts are described as rich, indulgent, full-fat treats, something not to be consumed daily, better kept for a special occasion. Around the world, there exists the category of desserts referred to as chilled dairy desserts. Typically quite perishable, and usually high in calories, chilled dairy desserts have never become very popular in the United States . . . until now.
With summer behind us, I encourage you to deliberate on the food and beverage trends you observed, or even participated in during the warmer weather. This will assist your company with formulating new products for next summer.
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