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    Home » Topics » Ingredients for Dairy Processors

    Ingredients for Dairy Processors
    Ingredients for Dairy Processors RSS Feed RSS

    McDonald Dairy Detective

    Emphasize the unique benefits of dairy proteins

    Companies and consumers can win with U.S. dairy.
    Kara McDonald
    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.
    Read More

    Balance superfruits’ flavor and health benefits

    Less sugar makes fruit-flavored yogurt healthier
    Sharon Gerdes Health and Wellness editor of Dairy Foods
    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.
    Read More
    Brenntag

    Ingredient suppliers offer natural, sustainable emulsifiers, stablizers and texturants

    February 18, 2019
    Ingredients from Brenntag North America, CP Kelco, Nexira and More!
    Read 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.
    Read More
    Dairy inclusions get indulgent

    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.
    Read More
    Almond milk photo by TIC Gums

    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.
    Read More
    Arla Foods

    Ingredient manufacturers offer clean, efficient cheesemaking solutions

    January 15, 2019
    Ingredients from Arla Foods, Cargill, and more!
    Read More
    Frozen desserts: Keep them creamy

    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.
    Read More

    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.


    Read More

    GMO labeling: What's in a name?

    Sharon Gerdes Health and Wellness editor of Dairy Foods
    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?
    Read More
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