Ingredients for Dairy Processors

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Autocrat Natural Ingredients, Lincoln, R.I., opened a research and development lab and a consumer research office in the Boston area this year. 

Two graduates from the University of Wisconsin-Madison turned to the Wisconsin Center for Dairy Research to help them create a protein-rich, isotonic beverage with no artificial colors or flavors called BadgerMax.

 Dairy processors turn to ingredient suppliers for help in writing clean labels and operating green, sustainable business. Suppliers show how to add additional protein into foods and beverages. 

By controlling a wider range of difficult fungal contaminants, in particular spoilage yeast isolated from fermented dairy products, DuPont's Holdbac YM Plus is designed to meet the specific needs of dairy manufacturers.
 

 Dairy processors have noticed an increasing consumer preference for dark chocolate. Cocoa and chocolate suppliers discuss the evolution of consumer preferences, formulation considerations, environmental concerns and what’s next. Chocolate tea, anyone? 

Protein is under-represented in the American diet, yet consumers want protein-rich foods and beverages. New developments from protein ingredient suppliers are driving product innovations.

Chr. Hansen develops a drinkable probiotic shot beverage and is named by Dannon a supplier of the year.