Ingredients for Dairy Processors - Articles - Page 57

Pick whole fruits for use in dairy foods and beverages

Use whole fruits in dairy products to appeal to consumers and to make ‘no added sugar’ claims.

Sharon Gerdes Health and Wellness editor of Dairy Foods

March 7, 2017

Today’s health-conscious consumers like to know exactly what’s in their food. And they want it to be clean, whole and natural.

Experts give advice on clean-label inclusions for dairy

Milk is clean, but what about those other ingredients in yogurt or ice cream? Is there such a thing as a clean-label nut, chocolate or inclusion? We asked a few experts.

Kimberly Decker

February 10, 2017

Moviegoers don’t flock to the latest installment of their favorite superhero franchise for deep musings on the human condition. By that same token, consumers don’t dive into salted-toffee truffle sundaes to jumpstart their diets. They do it because it’s fun.

Clean-label options in stabilizers, texturizers, emulsifiers

January 30, 2017

Natural functional systems for yogurt; Stabilizer for Greek-style yogurt; Stabilize high-protein drinks with cellulose gel; plus more!

Protein benefits everyone, from children to seniors

It’s not just elite athletes who need protein. The ingredient holds benefits for everyone, from children to seniors and from recreational athletes to those seeking to lose weight.

Kimberly Decker

January 30, 2017

Protein may be a macronutrient the deficiency of which portends dire consequences for health. But it is amply represented in the American diet already. A 2015 analysis of the 2007-2010 National Health and Nutrition Examination Survey found that American men consume, on average, close to 100 grams of protein per day — nearly double the 56 grams generally recommended for the group.

New cheese ingredient technology focuses on freshness, clean labels

January 12, 2017

All-in-one Cheddar starter culture program; Natural color emulsions for natural, processed cheeses; Solution for milder, fresher white cheeses; plus more!

Make the most of milkfat ingredients

Consumers’ perception of full-fat dairy products is changing as research gives a new appreciation for milkfat ingredients.

Susan Larson

January 6, 2017

Thanks to emerging studies, an ingredient like milkfat that was once taken out of food formulations due to health misconceptions is now getting appreciation.

Building texture into sugar-reduced products

Sugar slashers take note: building back sweetness is only half the equation. You have to tend to texture, too, to deliver a sensory experience.

Kimberly Decker

January 5, 2017

"New year, new you," right? How about "New year, new dairy formulation"?

Processors, suppliers should keep watch for newly approved beneficial fibers

The FDA currently recognizes seven fibers as having health benefits. The new definition is evolving. Keep watch for newly approved beneficial fibers so you can adjust formulas and labels accordingly.

January 5, 2017

Dairy foods aren’t naturally great sources of fiber, but many fiber ingredients are added to dairy foods. The new Nutrition Facts regulations have redefined fiber, increasing the Daily Value from 25 to 28 grams, and making the calculation of fiber content on the food label more complicated.

DuPont Nutrition & Health's two new cheese cultures for use in soft-ripened cheese making

December 28, 2016

These DuPont Danisco Choozit brand cheese cultures, Choozit ST 20 and Choozit PC Fast, are specifically designed to optimize production and consistently produce high-quality soft-ripened cheese, according to the company.