Ingredients for Dairy Processors - Articles - Page 2

Left to right: ADM's Shelley Rudisill and Jennifer Zhou

ADM shares what’s driving flavor and ingredient customization

ADM hosts a group of media professionals at its global flavor headquarters in Erlanger, Ky.

April 23, 2026

At its global flavor headquarters in Erlanger, Ky., ADM explores ingredient reformulation and key trends like natural colors and flavors, sodium and sugar reduction and clean-label ingredients.

Gut microbiome concept. Stylized human intestine microbiota with healthy probiotic bacteria. Flat abstract illustration with hand drawn textures.

Why dairy is a great delivery system for prebiotics and probiotics

They are a source of high-quality, complete protein.

Mary Wilcox

April 20, 2026

Amazon’s new health programs spotlight rising demand for personalized nutrition. As gut microbiome science advances, interest in pre-, pro- and postbiotics grows—positioning dairy as a convenient, nutrient-rich solution for digestive, metabolic, and overall health.

A small bowl of Woodland Gourmet Granulated Spicy Chipotle Chiles and larger bowls of whole chiles on a table. Chile powder and chile slices are on the table.

Ingredient Showcase

Ingredient suppliers highlight the latest solutions in cheesemaking ingredients

March 30, 2026

We offer the latest ingredients for cheesemaking.

A yogurt parfait with layers of granola, blueberries and raspberries, with a spoon on the table on the left. The background is white.

Ingredient Technologies

Sugar reduction is dairy’s “sweet” spot

Products that are low in sugar and high in protein are in huge demand

Brian Berk

March 20, 2026

On January 7, HHS Secretary Robert F. Kennedy Jr. and USDA Secretary Brooke Rollins unveiled the 2025-2030 Dietary Guidelines for Americans, highlighting the importance of sugar reduction, with dairy playing a key role.

Top trends and takeaways from ADPI's Global Ingredients Summit 2026

Summit explores the most popular topics in the industry right now, including new and emerging technologies, byproduct utilization, ingredient customization, regulatory and sustainability concerns and more.

Sammy Bredar

March 9, 2026

Summit combines the Global Cheese Technology Forum and the Dairy Ingredients Technical Symposium, exploring research and technology developments for cheese, milk and whey ingredients.

Scoops of buttercrunch ice cream with walnuts in an ice cream glass on a blue plate sitting on a dark gray table. The plate contains two walnuts on one side and a spoon on the other.

Ingredient Technologies

Sweet treats and savory heat: How dairy inclusions differentiate ice cream and beverages

Fruits, nuts and dairy-based inclusions deliver texture, crunch and flavor complexity.

Barbara Harfmann

February 20, 2026

Discover how fruits, nuts, and textural delights are revolutionizing dairy and beverages, enhancing flavor and setting new standards for health and sustainability. From premium ice cream to innovative yogurt, explore the trends shaping this delicious culinary evolution!

Left to right: Scott Hargove, Poe Timmons and Beth Stallings posing in front of Jeni's photos on the wall.

Processor Profile

Jeni’s Splendid Ice Creams continues to see new avenues for growth

Frozen novelties and collaborations among many of the company’s successes.

Brian Berk

February 16, 2026

Jeni’s Splendid Ice Cream has grown steadily and is on track to reach over $150 million in 2025 revenue. Originating in Columbus, Ohio, it is now a nationally recognized brand.

Cropped image of a person typing on a laptop on a desk.

Editor's Letter

Predicting the future for dairy

Dairy Foods presents many expected trends posed by the experts.

Brian Berk

February 4, 2026

Normally, I run my predictions for the upcoming year in January. This year, I'm doing it in February, and I will summarize many of the prediction trends I have seen throughout the industry. Many of the experts have a great story about the future to tell.

Glass botte and container of iTi Tropicals USDA-certified organic coconut cream next to a stack of open coconut shells.

Ingredient Showcase

Ingredient suppliers highlight the latest solutions in botanicals and masking agents

January 27, 2026

We offer the latest in botanicals and masking agents.

A hand touching a rice stalk in a field of rice.

Ingredient Technologies

Why hydrocolloids matter in bringing taste and stability to dairy and non-dairy foods

Gums, emulsifiers and stabilizers are a triple threat.

Barbara Harfmann

January 21, 2026

Ingredients like gums, emulsifiers, and stabilizers are essential in dairy and non-dairy products, enhancing taste, texture, and stability in items like ice cream, cheese, and yogurt.