The company developed an advanced prototype of a chickpea-based milk analog.
July 6, 2022
This solution has been designed to serve food formulators working in the alternative dairy space to create milk analogs specifically for creamy beverages such as coffee.
Grade A whey protein concentrate enhance cultured products, such as yogurt.
June 15, 2022
Suitable for a variety of applications in cultured products like spoonable yogurt, drinking yogurt, mousses, nutritional yogurt bars, and more, this whey protein concentrate is compatible with many of the brand's other health and wellness ingredients to deliver multi-functional benefits across many food and drink offerings.
Consumer interest in the healthfulness of the foods they eat has been growing for some time. Moreover, there is evidence that the COVID-19 pandemic has only ramped up consumer interest in foods that deliver health benefits.
The company developed Lacprodan BLG-100, a dairy-derived high-leucine ingredient that shows much promise for medical and sports nutrition applications.
Each year, the Elmhurst, Ill.-based American Dairy Products Institute (ADPI) and Dairy Foods put the spotlight on dairy ingredient accomplishments by honoring a dairy processing member of ADPI with the Breakthrough Award for Dairy Ingredient Innovation.
The reduction or elimination of lactose in ice cream and other frozen dairy desserts goes back to well before the simple declaration(s) of “low carb” in the early 2000s.