Ingredients for Dairy Processors

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It’s getting harder to stroll a city block without landing in front of yet another frozen yogurt outlet. These brightly colored, sleekly designed shrines to soft-serve bliss are sprouting like spring grass, adding oomph to what some have described as the latest renaissance for a category that was all but written off not long ago.

“Not Too Sweet” Tea from Honest Tea, Bethesda, Md., has 40% less sugar and calories than the leading brands of sweet tea.

In our February column we discussed the importance of digestive health as the basis of all good nutrition and the role ice cream products could play in terms of providing probiotic (consumption of “live and active beneficial” bacteria) and/or probiotic friendly (that is, prebiotic) mix ingredients. We reviewed delivery of probiotics via active culturing and/or cold inoculation.

New creations from Sensient Flavors enable manufacturers to offer ice creams that fit with seasonal consumer preferences. Sensient’s concepts reflect typical seasonal flavors.

DuPont research has created a rare opportunity for quark and other fresh cheese manufacturers to boost their capacity without increasing their milk consumption or investing in extra equipment.

Nutritional inadequacies are common among both genders and through all stages of the lifecycle. The majority of Americans simply do not eat a diet that is well-enough balanced to consume a sufficient amount of essential nutrients.

PureCircle Ltd., a producer and marketer of high-purity stevia ingredients, increased production of its new ingredient, PureCircle Alpha.

Read news about Perten Instruments, Chr. Hansen, DSM and Netzsch Pumps & Systems.

With demand pushing guar gum prices higher, DuPont Nutrition & Health is offering alternatives. Guar gum is widely used in food applications, including ice cream and beverages, due to its low cost-in-use and performance.

Novation Indulge 3340 texture system is a clean-label texture system that is said to deliver an indulgent, thick and creamy gelled texture in cultured dairy products.