Ingredients for Dairy Processors

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Probiotic-containing dairy products are gaining in popularity; but do all these products deliver on their promises? Find out more.

Although 72% of Americans are aware of prebiotics’ association with digestive health, according to the International Food Information Council’s 2011 functional foods survey, most would be hard-pressed to describe prebiotics and their functions. That’s understandable. The story of prebiotics and health is not simple. But as scientists learn more, the story becomes more compelling and worth the telling.

A study presented at the American College of Sports Medicine’s annual meeting found whey protein to be more effective in developing lean muscle when compared with soy protein, reported the U.S. Dairy Export Council, Arlington, Va.

Protein is hot. According to a recent survey by the U.S. Dairy Export Council, Arlington, Va., 54% of U.S. consumers say they are trying to get more protein in their diet. One way for consumers to boost the protein content of their diet is via protein drinks. Whether they are high-acid or low-acid, chocolate or vanilla, fruit-flavored or coffee-based, virtually all protein drinks contain a sweetener.

New Palsgaard emulsifier/stabilizer with tara gum for extruded ice cream facilitates high, stable overruns, maintains quality, but at lower cost.

Dairy processors got a first-hand look at the new ingredients and flavors for dairy foods at the IFT 12 Annual Meeting + Food Expo last month in Las Vegas.

Palsgaard announced that the company has been certified by the RSPO Supply Chain Certification Standard

Penford Food Ingredients launches a casein replacement ideal for imitation cheese products