Ingredients for Dairy Processors - Articles - Page 59

The expanding appeal of dairy proteins

Dairy proteins offer benefits in several key trend areas, from consumers’ desire for more high-quality protein to clean label changes.

Susan Larson

October 5, 2016

Protein holds an important place in the minds of consumers, merging with almost every new trend appearing in the food and beverage industry. The success of protein continues with the number of consumers beginning to understand its overall benefits and finding more ways to incorporate protein into their daily lives.

Ingredion’s functional native starches for extended cold shelf life

September 16, 2016

Ingredion’s new Novation Prima 340 and 350 functional native starches are designed for extended cold shelf life stability.

Tangled up in blue (and other natural colors)

There was a bumper crop of naturally derived blue colors at this summer’s IFT Expo. Suppliers tell how they help dairies formulate with clean-label colorants that also perform effectively in application.

Kimberly Decker

September 2, 2016

The consensus following this year’s Institute of Food Technologists’ annual meeting and expo in Chicago is that the trend driving current food and beverage development is clean labeling. But you already knew that.

Ingredient tradeshow

Ingredient producers highlight new sweeteners, flavors, colors and clean-label solutions at the 2016 IFT Show

Clean-label ingredient solutions was a big focus for manufacturers at this year’s IFT.

August 22, 2016

New sweeteners, flavors, inclusions, starches, clean-label solutions and more were on display at the 2016 IFT Show in July.

Ingredients suppliers create natural, diverse flavor profiles

August 17, 2016

Natural sweet flavors, Origin-specific tea extracts, Sweet flavor systems plus more...

High-protein foods are on the menu

Consumers recognize the benefits of high-protein foods and beverages. Dairy processors can stick with dairy-based proteins or consider plant-based alternatives.

Kimberly Decker

August 8, 2016

High-protein foods figure prominently on IRI’s list of the most successful food and beverage launches of 2015. Alongside Oscar Mayer deli meat and Cheerios Protein, were Dannon Oikos Triple Zero yogurt, Yoplait Greek 100 Whips and fairlife milk.

Sweetener manufacturers focus on clean-label sugar reduction

June 20, 2016

Plant-based low-cal sweetener, Non-GMO stevia with greater Reb A content, Natural chicory root fiber provides sugar-like sweetness, plus more!

Enzymes and cultures are dairy foods' great warriors

Enzymes help to optimize the manufacturing process and minimize cheese waste. Cultures allow dairy producers to improve yields and get more out of their milk.

Kimberly Decker

June 7, 2016

With the world’s population expected to exceed 9 billion by 2050, farmers and dairy processors have been on the hunt for solutions to feed so many people. One realization is that the same cultures and enzymes used to transform milk into cheese and yogurt can be warriors against waste.

New functional ingredients offer added protein, clean-label options

May 19, 2016

New ingredients including: Native milk protein isolate with high protein, Premixes meet all monitoring program standards, Natural ingredient solutions, and more.

IFT's 2016 Food Expo to highlight functional ingredients, clean labels

The Institute of Food Technologists’ (IFT) annual food expo returns to Chicago July 16 through 19, with a focus on protein, clean labels, functional ingredients and more.

May 12, 2016

IFT16, held at The McCormick Place South in Chicago, showcases the largest collection of food ingredients, equipment, processing and packaging suppliers. Processors can learn about the latest global food trends, see displays of the products and innovations designed to address these trends, and attend educational sessions that address important issues for today. The expo kicks off Saturday, July 16, with an awards ceremony and welcome reception.