Ingredients for Dairy Processors - Articles - Page 48

Emphasize the unique benefits of dairy proteins

Companies and consumers can win with U.S. dairy.

March 13, 2019

As consumers worldwide look for ways to increase their protein intake throughout the day, multinational food and beverage companies are looking to diversify sourcing. Selecting a single protein source has advantages.

Balance superfruits’ flavor and health benefits

Less sugar makes fruit-flavored yogurt healthier

Sharon Gerdes

March 8, 2019

It seems that every year I learn about another exotic tropical superfruit brimming with healthy phytonutrients. But the reality is that most fermented dairy products in the United States rely on a fairly narrow list of traditional and cost effective fruits in their flavor lineup.

Ingredient suppliers offer natural, sustainable emulsifiers, stablizers and texturants

February 18, 2019

Ingredients from Brenntag North America, CP Kelco, Nexira and More!

Flexitarian trens are impacting dairy, nondairy beverages

Flexitarian trends are impacting dairy, nondairy beverages

Jessica Jacobsen

February 14, 2019

In 2017, Target Corp. released a TV commercial in which the father says that he's going on a milk run and asks what everyone wants. One child says skim milk, one says chocolate milk and the third child says that she's not doing dairy this week.

Dairy inclusions get indulgent

Boundary-busting inclusions prove that more really is more

Kimberly Decker

February 13, 2019

Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.

Keys to future growth: promotion, innovation and trade

Healthy growth in the dairy industry requires industrywide cooperation, a laser-like focus and relentless advocacy on multiple fronts.

Blake Anderson

February 12, 2019

We, the dairy industry, have not engaged on a broad scale as marketers of plant/alternative proteins increased their attacks, developed trade associations and aggressively launched marketing offenses.

Ingredient manufacturers offer clean, efficient cheesemaking solutions

January 15, 2019

Ingredients from Arla Foods, Cargill, and more!

Frozen desserts: Keep them creamy

The right ingredients can help processors texturize today’s frozen dairy — and nondairy — delights

Kimberly Decker

January 11, 2019

Texturally speaking, "ice cream" is something of a misnomer. Yes, consumers expect the frozen treat to be creamy; but any hint of actual iciness, either in the scoop or on the palate, qualifies as an unmistakable quality flaw.

Ingredion invests $140 million to accelerate growth in plant-based proteins

The combined strategic investments will accelerate production and expand portfolio of plant-based proteins, including pulse flours, concentrates and isolates.

December 19, 2018

The combined strategic investments will accelerate production and expand portfolio of plant-based proteins, including pulse flours, concentrates and isolates.

GMO labeling: What's in a name?

Sharon Gerdes

December 7, 2018

"That which we call a rose, by any other name would smell as sweet," Shakespeare said. But would calling foods and ingredients "bioengineered" rather than "genetically modified" make them more acceptable to consumers?