Ingredients for Dairy Processors - Articles - Page 71

Perception: meet Reality

Consumers fall short on meeting their nutrient needs

Perception does not equal reality when it comes to knowledge about nutrient intake, according to the 2013 IFIC Functional Foods Survey

October 2, 2013

The 2013 International Food Information Council Functional Foods Consumer Survey reveals that despite consumers’ reported knowledge about nutrition, the majority (67 percent) believe they fall short of meeting “all or nearly all” of their nutrient needs. “Functional foods” are defined as foods that have benefits beyond basic nutrition—such as blueberries, yogurt, and fortified milk, bread or cereal.

Colors

Wild’s natural Colors from Nature can replace synthetics

October 1, 2013

Wild Flavors' line of natural Colors from Nature can replace synthetic and FD&C colors.

Ganeden Biotech's safe probiotic ingredients for functional foods

September 28, 2013

Ganeden Biotech provides safe, superior probiotic ingredients to the functional food and beverage markets.

Something from nothing

Cheers! Start your day with a cup of acid whey

The innovative processing solution from Arla Food Ingredients has been named "Best Beverage Ingredient" at the Beverage Innovation Awards, held at the Drinktec.

September 20, 2013

It's not turning lead into gold, but a new process does allow turning acid whey into value-added dairy products, such as high-protein fermented beverages, whey smoothies and fermented desserts.

Hints for tints

How to work with natural colors in dairy foods and beverages

Don’t mourn the passing of synthetics just yet, says one color supplier. The demand for artificial colors has not decreased. It has remained very consistent and we expect to see that trend continue, he said.

Kimberly Decker

September 15, 2013

For ages, cheesemakers used spices to color their products. Other dairy food processors, however, have formulated with synthetic colorants. As consumers scrutinize food labels, the entire dairy industry is seeking natural alternatives. Thankfully, the technology has improved.

Stabilizers play an important role in ice cream

Bruce Tharp

Steven Young

September 14, 2013

Stabilizers limit the mobility of water in the unfrozen aqueous portion and control the growth of ice crystals.

Supply chain

Cargill's risk management tools help customers manage cocoa price volatility

CocoaPacer, CocoaPacer Cap and CocoaRange Cap are designed to help protect customers from volatility when pricing their cocoa ingredients.

September 11, 2013

Cargill’s cocoa and chocolate business, one of the leading players in the global cocoa and chocolate market, has launched three new tools in its portfolio of Price Risk Services to help customers more easily manage price risk.

Ingredient news