Ingredients for Dairy Processors - Articles - Page 55

Suppliers of sweeteners offer up natural, organic and clean label solutions

June 12, 2017

Liquid sugar made from raw cane; Dry sweetener adds maple flavor; Natural, high-intensity sweeteners; Plus More!

Meet the cultures that make yogurt drinkable

Younger consumers have different perspectives about food. They seek foods that are healthy, convenient, clean label and tasty. Drinkable yogurt can fit all those needs.

Kimberly Decker

June 7, 2017

For a fermented dairy beverage that originated in the Caucasus Mountains more than 2,000 years ago, kefir sure is having a moment. Innova Market Insights reports that the number of kefir launches grew more than threefold globally between 2011 and 2016. In the United States, beverages featuring kefir accounted for 40% of the drinking yogurt/fermented beverage introductions in 2016.

Dairy protein along with exercise leads to healthy aging

Aging muscles need up to 40 grams of protein at each meal. Look to the breakfast table when developing new concepts because the first meal of the day often lacks sufficient protein.

Sharon Gerdes

June 2, 2017

The World Health Organization predicts that the percent of the world’s population over 60 years of age will nearly double in the next 35 years, growing to 22% in 2050 from 12% in 2015.

New functional ingredients highlight clean label options

May 19, 2017

Whey protein solutions offer multiple application, nutrition benefits; Protein solutions for ready-to-drink beverages; Natural vitamin from sunflower; Plus more!

Ingredient manufacturers offer non-GMO, clean label solutions

May 12, 2017

Whole fruit concentrate purées; Premium brewed liquid tea; Creates suspension in beverage applications; Plus More!

Gehl Foods rebrands cheese sauces sold in foodservice outlets

IFT Food Expo focuses on innovative solutions

The Institute of Food Technologists’ (IFT) annual food expo heads to Las Vegas June 25-28.Topic highlights include functional ingredients, clean labels and developing high-protein foods.

May 12, 2017

Featuring the latest trends in food ingredients, equipment, processing and packaging, IFT17 will be held at the Sands Expo Center in Las Vegas.

Functional dairy: Formulating energy into dairy foods

Many energy drinks are burdened with ingredients consumers don’t recognize or can’t pronounce but they understand ‘dairy.’ The road to developing dairy-based energy beverages may one day lead to ‘energy cheese’ snacks.

Kimberly Decker

May 9, 2017

Euromonitor data confirm what many of us already knew: Energy beverages are going gangbusters. Sales topped $11.1 billion and two billion liters in 2016.

Exclusive survey: Buyers of ingredients are leaning clean, natural

With new products under development, dairy processors are lining up ingredients and suppliers. Here’s an exclusive look at how they buy and their sourcing strategies.

May 8, 2017

America’s dairy processors are planning to develop an average of seven new products in the next 12 months. While most say this is no different than in past years, 47% said this represents an increase, according to an exclusive new survey by Dairy Foods. (The median number of new products planned is five.)

Strategies for managing ‘added sugars’

Formulation options include use of high-intensity sweeteners. Processing techniques include using pre-aeration of the mix to produce smaller, more stable air bubbles.

Bruce Tharp

Steven Young

May 8, 2017

New factors will affect the composition of ice cream once changes to nutrition labeling regulations become effective mid-year 2018.

Seasonal, limited-time offers create excitement with dairy foods, beverages

You can set your watch by the appearance of McDonald’s Shamrock Shake or Starbucks’ pumpkin spice latte. Use limited-time offers to create excitement for your dairy foods and beverages.

Kimberly Decker

May 4, 2017

To quote Ecclesiastes (and The Byrds): “To every thing there is a season.” And these days, to every season there is a flavor.