Ingredients for Dairy Processors

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 As the number of foods formulated with inulin continues to increase, the number of people who can’t tolerate this fermentable fiber is also on the rise. What are the potential implications for the dairy industry? 

 Over half of U.S. consumers believe that fortified foods are worthwhile, but they may need more information before they’ll buy. 

 Processors try to keep up with the latest trends in flavors and inclusions, but making frozen desserts has its own set of challenges. 

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.