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Home » Topics » White Papers

White Papers
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White Papers
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Dairy Product & Application Guide

June 6, 2019
Gums and stabilizers are key ingredients in many dairy applications. They can enhance viscosity, reduce visual separation and provide ideal mouth coating.
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Simplistica YG 3206 ingredient system from TIC Gums

June 6, 2019
Simplistica YG 3206 ingredient system from TIC Gums helps meet the growing marketplace demand for non-dairy yogurt.
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Common Gums Chart

June 6, 2019
The functional characteristics of gums vary greatly, some form gels, while others maintain a low viscosity; some are tolerant to low pH while others are not.
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virginia dare
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Plant-Based Proteins: Flavor Solutions and New Applications

April 25, 2019
Plant-based proteins have continued their growth into 2019. As more brands added trendy, vegan-suitable applications, demand for alternative proteins like soy and pea protein continues to grow drastically.
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Reduce time to result and increase objectivity with TEMPO®

April 11, 2019
Häagen-Dazs, the ice-cream, ice-cream bar and sorbet brand was created in the United States in 1961. The Tilloy-lès-Mofflaines production site, near Arras (northern France), was chosen in 1992 for the local expertise and the availability of high-quality milk and other source materials.
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Packaged Foods Should Be Kept In The Dark

Consumers Shouldn't Be
December 21, 2018
Light has the power to degrade food and packaged goods, but new research proves protective packaging can protect against damage from all light sources.
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Maximizing the value of food waste digestion

November 2, 2018
Matt Hale, International Sales & Marketing Director for HRS Heat Exchangers, explains how innovations in heating, pasteurization and concentration technology can help food processors and food waste AD operators to thrive.
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7 Solutions to Dairy Clean-In-Place (CIP) Challenges

July 24, 2018
The dairy processing industry faces many challenges. The toughest and overwhelming majority of them involve minimizing product and utility waste while adhering to the highest process and product quality standards.
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White Papers

Liquid fillers versus pressure fillers: Which should you use?

Krys Beal
April 26, 2018

There are several different types of liquid filling machines that dairy packaging lines can utilize, including a variety of liquid fillers or gravity and pressure gravity fillers, depending on the type of product being packaged.


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parker ice cream

Novelty or Nostalgia: Choosing a Dairy Flavor Direction

April 11, 2018

Consumer flavor trends often oscillate between two opposite characteristics: healthy and indulgent, simple and complex, subtle and intense.


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Events

April 20, 2021

Getting the Job Done Without Being There: Automating in a Socially Distant World

This webinar will look at the advances in secondary packaging automation and the role those advances will play in minimizing the number of people needed to install, operate and support automated packaging lines.
May 20, 2021

Innovation Spells Opportunity in Cultured Dairy

This webinar will explore emerging trends and opportunities tied to functional products within the yogurt space. It will also examine trends and innovation opportunities for cultured dairy products outside of the yogurt space.

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Poll

Sustainability

Packaging sustainability is an important purchasing decision driver for many consumers. Looking forward to 2021, does your company have plans to increase the sustainability quotient of its packaging?
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Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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