Ingredients for Dairy Processors - Articles - Page 60

Can functional ingredients fit in a clean label world?

Consumers tend to see foods with added ingredients as ‘processed.’ Yet they also consider fortified foods ‘worthwhile.’ One survey finds that consumers trust ‘functional foods.’ So what’s a dairy processor to do?

Kimberly Decker

May 10, 2016

Since 1998, the International Food Information Council has taken Americans’ temperature on the topic of functional foods and beverages. The IFIC assesses their attitudes and awareness and gives the industry an idea of precisely what consumers look for when they shop for products that promise benefits beyond basic nutrition.

Getting the texture right with cultured dairy foods

Sweet and savory flavors draw a lot of attention to new cultured dairy foods.

Phillip S. Tong

May 10, 2016

Often, flavor rules when it comes to consumer acceptability of foods. When it comes to cultured dairy foods, I might add “texture rules.”

Consumers are sweet on savory dairy products

Dairy processors are adding spicy peppers, herbs and other botanical ingredients to dairy foods. What’s going on? Our panel says consumers’ desire for more flavor, more stimulation and more experience is behind the trend.

Kimberly Decker

May 6, 2016

If there’s a universal truth we can all count on, it’s that America’s three favorite ice-cream flavors will always be vanilla, chocolate and strawberry. Right? Wrong. Per the International Dairy Foods Association, Washington, D.C., our top three picks last year were vanilla, chocolate and butter pecan.

Fruits, inclusions boost satiety of dairy products

April 15, 2016

Nuts, seeds, grains for yogurt products; Organic fresh-frozen fruit; Nut analog crunches like real nuts...

Sugar guidelines leave a sour taste

With the U.S. government asking Americans to reduce their consumption of added sugars, dairy processors seek formulation solutions from ingredient suppliers.

Kimberly Decker

April 8, 2016

One of the most attention-grabbing features of the 2015-2020 Dietary Guidelines for Americans is the conclusion that added sugars should contribute less than 10% of the calories a person takes in on a typical day. Not to be outdone, the Food and Drug Administration proposed a dedicated “added sugars” line on a soon-to-be-updated Nutrition Facts panel.

Suppliers release new naturally sourced colors

March 16, 2016

For coloration of fat-based products; Blue fruit juice concentrate for beverages and foods; Eliminates need to bleach colored whey

Coffee and tea trends: Mocha, matcha & other strange brews

Kimberly Decker

March 8, 2016

Coffeehouses are satisfying the Millennial generation’s need for new taste experiences. Look to your neighborhood barista for ideas and then translate them into RTD beverages.

Grade Bee

Consumers consider honey to be a 'natural' sweetener

Consumers age 18 to 44, with children, and middle to high-incomes are more likely to pay more for products sweetened with honey.

February 18, 2016

A survey found that 93% of consumers consider honey to be a natural sweetener, according to the National Honey Board.

Suppliers of emulsifiers, texturizers focus on clean label, non-GMO

February 16, 2016

Launched at the beginning of 2016, TIC Gums offers an extended portfolio of gellan and gellan-based blends for manufacturers seeking to formulate beverages which adhere to clean-label restrictions.