With today’s children and youth being less active, consuming more fat and sweetened beverages, and eating fewer healthy foods, Life Science Nutritionals, Stoney Creek, Ontario, Canada, has launched a solution to this and many other mom problems when it comes to providing children with healthy drink choices.
Refrigerated iced tea sales continue on a tear, while juice and juice drinks have declined, particularly when measured by unit sales. Meanwhile, sales of both butter and margarine spreads have both been slipping, but looking at margarine and blended spreads in particular it appears that consumers are looking for something they can feel good about.
Morinaga Milk Industry in Japan uses a patent-pending technology to pasteurize its new lower-fat milk, which contains 60% less fat than regular milk. The process involves mixing steam and milk directly in order to instantly pasteurize the milk.
South Burlington, VT.-based Ben & Jerry’s, part of Unilever Ice Cream, Green Bay, Wis., expands its Fair Trade Certified ice cream flavors with Vanilla and Chocolate.
Kraft Foods Inc., Northfield, Ill., rolls out Philadelphia Ready-To-Eat Cheesecake Filling. Sold in the cream cheese section of retailers’ refrigerated dairy cases, each 24.2-oz tub contains enough filling to accommodate a 9-inch graham cracker pie crust.
There’s good news to be found in the most recent sales data for yogurt, ice cream, and natural cheese. For milk, however, the glass is still half empty.
Enzymes are proteins that speed up the rate of chemical reactions. Ice cream is made from a host of naturally occurring raw materials with enzyme activity, manufactured ingredients produced using enzyme systems and/or materials to which enzymes have been added.
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