Ingredients for Dairy Processors

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Tired after working out? Drink a little protein. Overweight? Fiber might help. Digestive issues? Try probiotics. By adding functional ingredients, formulators of dairy foods and beverages can make health-related claims.

Consumers are pretty savvy. Many know that probiotics promote a healthy gut. But delivering probiotics at the right level in yogurt is easier said than done. The cultures used in processing can affect the viability of probiotic bacteria.

Agrana Fruit U.S. developed five new combinations of steel-cut oat fruit preparations specifically for Greek yogurt.

Pomegranates, once considered exotic, are considered mainstream, like blueberries and strawberries. Growing in popularity are passion fruit, guava, mango and papaya.

iTi Tropicals has developed six custom coconut water and coconut milk prototype blends for use in dairy and nondairy beverages and foods.

Agrogur’s Davisco business unit has increased its production capacity and extension of a family of hydrolyzed whey proteins called BioZate.

Many factors — dietary and otherwise — affect body weight. How does functional fiber fit in?

By choosing the right texturizing ingredients and handling them strategically, ice cream makers can craft an ice cream that performs properly and avoid the chemical-sounding additives consumers shun.