You've got to be pretty quick to keep up with the changing dairy beverage space these days. Dairy brands are looking for new ways to compete not only with sodas, which are finally starting to cede market share to better-for-you options, but also with a growing array of better-for-you beverage options.

Natural functional systems for yogurt; Stabilizer for Greek-style yogurt; Stabilize high-protein drinks with cellulose gel; plus more!

"New year, new you," right? How about "New year, new dairy formulation"?

TIC Gums expanded its advanced portfolio of texture and stability solutions with Ticaloid Ultrasmooth NGMO Original, a cold water soluble hydrocolloid system for use in non-GMO instant protein beverages.

Ingredion’s new Novation Prima 340 and 350 functional native starches are designed for extended cold shelf life stability.

Often, flavor rules when it comes to consumer acceptability of foods. When it comes to cultured dairy foods, I might add “texture rules.”

Launched at the beginning of 2016, TIC Gums offers an extended portfolio of gellan and gellan-based blends for manufacturers seeking to formulate beverages which adhere to clean-label restrictions.

Dairy-product developers must get the texture just right in foods and beverages. They have to consider multiple factors, including ingredients, processing techniques, packaging and costs.

New ingredients for cheesemaking.