gums, stabilizers and texturants

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Dairyblend SC-ASC from TIC Gums was developed to meet the need for texturizing ingredients that can be used in multiple products.

Hilmar’s new 9320 Hydrolyzed Whey Protein Isolate is a high-quality protein. It delivers a concentrated source of whey protein made more readily digestible and bio-available with the addition of hydrolysis.

Dairy continues to be the ingredient of choice in many food products because of its high-quality protein, excellent flavor profile and unique functionality in a wide variety of applications. Domestic dairy suppliers are proving to be both consistent global suppliers for basic dairy ingredients and diligent innovators of new ingredients.

New proteins from Arla Foods Ingredients cut the cost of making Greek-style yogurt.

In September 2011, a study appeared in the journal Appetite reporting that texture, not flavor, best predicted the level of satiation that subjects expected from certain dairy products. In three separate experiments, the researchers wrote, product samples with the thicker texture — whether yogurt, custard or chocolate milk — rated higher for expected satiation than thinner ones.

Ingredion introduces its Novation line of clean label starches, the Novation Endura series.

DuPont’s Danisco ingredient range offers comprehensive portfolio of sustainable emulsifiers.

Penford Food Ingredients is taking aim at the growing demand for clean label ingredients with its PenPure portfolio of clean label starches.