Ingredients for Dairy Processors - Articles - Page 81

Whey better

Arla Foods Ingredients to introduce new whey protein at HIE 2012

Lacprodan DI-7017 is a new generation of pure whey protein concentrate that is stable in ultra-high temperature formulations at neutral pH.

September 27, 2012

Available in powder form, Lacprodan DI-7017 is suitable for use in both pH acid and pH neutral formulations, increasing the variety of product types and packaging formats into which it can be incorporated. It is suitable in the milky beverages typically used in clinical nutrition, but can also be incorporated into less viscous beverages which may be easier for some patients to drink.

Cheese flavors

Edlong Dairy Flavors introduces 3 cheese flavors

Executive: “These additions give food manufacturers and marketers exciting and creative ways to reach their product development goals.”

September 19, 2012

Edlong Dairy Flavors adds new Romano, Parmesan and Cheddar to its vast inventory of flavors.

Protein

Dairy’s protein: The satisfaction factor

Karen Giles-Smith MS, RD

September 17, 2012

Many consumers are looking for food and beverages that enhance satiety, or a feeling of fullness, and they know that products high in protein fill the bill. In fact, calorie-for-calorie, protein is more satiating than carbohydrates or fat. What’s more, research suggests that dairy proteins — both casein and whey — increase satiety.

Color

Sensient Colors offers dairy processors high-performing color solutions

September 17, 2012

Sensient Colors offers processors brand protection through high-performing custom color solutions made with raw materials.

Color

Chr. Hansen introduces highly-stable natural red colors for beverages

September 15, 2012

Chr. Hansen introduces highly-stable natural red colors for beverages; no fading or murky colors according to the company.

Formulating natural colors in dairy foods

Consumer awareness of natural colorings in dairy foods is important. But coloring milk and dairy foods is a tricky proposition. Never fear. We look at red, yellow, blue and green color options for milk, cheese, yogurt and ice cream.

Kimberly Decker

September 14, 2012

Starbucks probably thought it was doing the right thing by coloring its Strawberries & Crème Frappuccino with carmine. After all, even if consumers didn’t realize it when they ordered the popular dairy-berry beverage from their friendly neighborhood barista, the coffee giant had them in mind in opting for this natural colorant over a synthetic like, say, FD&C Red #40.

Dairy products and probiotics make the perfect match

Dairy is a perfect vehicle for the delivery of probiotics into the American diet. Celebrate the synergy.

Karen Giles-Smith MS, RD

September 14, 2012

Innovations in probiotic dairy products are on the rise. This is a reflection of the increasing demand for probiotics due to consumers’ interest in health and wellbeing. Dairy was the third most commonly named “functional food” in the 2011 Functional Foods Survey conducted by the International Food Information Council.

Cultures and stabilizers in cultured dairy foods

When cultured dairy foods are manufactured correctly, they function properly as foods. They also deliver specific benefits, such as improving digestion.

Phillip S. Tong

September 10, 2012

In today’s world, where health and wellness takes center stage, the subject of functional cultured dairy foods typically are about consumption of the probiotic bacteria and their associated health benefits, such as improved immune function, improved digestive function and reduction of symptoms associated with irritable bowel syndrome.

Ingredients

Wild Flavors develops a new line of flavor creations

September 4, 2012

Wild Flavors presented its newest line of flavor creations called Flavor Fusion, a blend of unique flavor profiles.

Ingredients

Mars Inc. research validates method for analyzing flavanols, procyanidins in cocoa

August 31, 2012

International laboratories collaborate to validate a method developed by Mars Inc. to quantify the much-studied cocoa flavanols. Research that could help scientists and the industry in standardized reporting.