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Smoothies

Dairy products find natural hues

Dairy processors continue to seek out clean-label coloring options, but they come with some challenges.
anna boisseau
Anna Boisseau
September 1, 2021

It is said that we eat with our eyes first — just look at any cooking competition show’s focus on a dish’s presentation. And one of the first things to notice about food’s appearance is its color.


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Vanilla Bean Plant

Sustainable ingredients go back to the source

Manufacturers can tell a sustainability story through their ingredient selection.
anna boisseau
Anna Boisseau
July 6, 2021
Even before the COVID-19 pandemic, many consumers already read labels to confirm food items met their standards — whether in terms of sustainability or nutrition. However, the health and safety concerns that defined the tumultuous past year-plus cemented consumer interest not only in the source of the foods they eat, but also in the ingredients that make up such items.
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dairy foods news

Global plant-based protein industry projected to reach $40.6 billion by 2025

In the North American region, high growth is expected due to increases in population and other factors.
January 6, 2020

The global plant-based protein market was estimated to be valued at USD $18.5 billion in 2019 and is likely to reach USD $40.6 billion by 2025, growing at a CAGR of 14% during the forecast period, according to a new report offered by ResearchandMarkets.com, Dublin.


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Yogurt with pumpkin spice and seed

Ingredients with benefits

Functional ingredients and superfoods are here to stay, and present an opportunity for dairy.
Shannon Cushen
Shannon Cushen
October 17, 2019

Among the buzzwords we’ve seen pop up the most in 2019 are “superfoods” and “functional ingredients.”


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Ingredion invests $140 million to accelerate growth in plant-based proteins

The combined strategic investments will accelerate production and expand portfolio of plant-based proteins, including pulse flours, concentrates and isolates.
December 19, 2018

The combined strategic investments will accelerate production and expand portfolio of plant-based proteins, including pulse flours, concentrates and isolates.


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