Ingredients for Dairy Processors - Articles - Page 58

TIC Gums' new texture solution for non-GMO instant protein beverages

December 26, 2016

TIC Gums expanded its advanced portfolio of texture and stability solutions with Ticaloid Ultrasmooth NGMO Original, a cold water soluble hydrocolloid system for use in non-GMO instant protein beverages.

DSM's cultures to reduce cheese ripening time

December 21, 2016

DSM extended its range of continental cheese solutions to enable cheesemakers to achieve a more sustainable cheese production.

The Ingredient House & Soyuzsnab’s freeze-dried starter, probiotic and protective cultures

December 19, 2016

The Ingredient House & Soyuzsnab’s new novel range of AiBi freeze-dried starter, probiotic and protective cultures are for use with fresh fermented dairy products.

Balancing health and indulgence in frozen desserts

Some consumers choose full-fat foods with a clean label over healthier lower-fat versions made with ‘chemical-sounding’ ingredients.

Kimberly Decker

December 6, 2016

How does a dairy processor address the public’s enlightened attitude about nutrition while still appealing to its inclination toward indulgence?

State of the Industry 2016: It’s a buyer’s market for dairy ingredients

U.S. dairy processors see fewer exports of their cheese and butterfat products. It’s a different story for milk powders, thanks to demand from Mexico and Asia.

Daniel Zelazik

November 23, 2016

It was not long ago that domestic demand afforded dairy producers a premium for their milk compared to their international counterparts. Similarly, domestic end users of dairy products such as cheese and butter can no longer look to the likes of Europe and New Zealand for cheap fat and protein alternatives.

State of the Industry 2016: Ingredients will come clean in 2017

Clean-label formulation can’t come at the expense of functionality. Those in the R&D lab need to consider the ramifications of swapping out traditional ingredients for alternatives.

Kimberly Decker

November 21, 2016

If you were hoping that this clean label thing would have blown over by now, you can keep hoping. Or just throw in the towel and accept it. Market researchers Innova found that in the dairy sector, items with one or more clean-label claims accounted for 49% of 2016’s launches to date, up from 41% in 2015. Innova counted claims related to natural, organic, non-GMO or no-preservatives/additives.

Lycored makes natural colors for flavored milks

Simply red

Consumers prefer natural colors in flavored milks: survey

A natural red color is derived from lycopene extracted from tomatoes.

November 11, 2016

Shoppers would pay up to 47% more (or $2.20 a package) for flavored milk colored by natural ingredients, according to a survey by a supplier of natural colors.

Oregon Cherry Growers makes stabilized wild blueberries

October 17, 2016

Oregon Cherry Growers makes stabilized wild blueberries. The fruit piece as a whole can be used in the dairy industry as an added ingredient.

Ingredients suppliers target sustainable, clean-label solutions for beverages

October 12, 2016

Natural plant extract line offers milkfat, flavor and color; Proprietary product offers five different masking properties...

Chocolate milk helps the dairy industry recover

The milk industry has positioned chocolate milk as an ideal beverage to drink after a workout. Sales of flavored milks, including chocolate, are on the rise.

Kimberly Decker

October 7, 2016

If it weren’t for chocolate milk, there might be some people — perhaps dear reader, even you — who wouldn’t drink much milk at all. Indeed, chocolate milk is a perennially bright star in the dairy firmament, and with fall’s ushering in of the new school year, its glow is bound to grow brighter.