Clean-label dairy can be more about perception than actual health benefits. It's also a moving target. Dairy processors must scrutinize the latest market research to understand what consumers what in their dairy delights, and what they want taken out.
The label "superfruit" has been used to describe any fruit with high nutrient levels. Superfruits come in every color of the rainbow, but those with red, blue or purple hues from the presence of anthocyanins generally boast superior antioxidant power.
Formulating dairy products for children can be tricky. Two essential ingredients are a clean label and a clever package, possibly adorned with Disney or Star Wars characters.
The new Nutrition Facts regulations redefine fiber, adding a requirement that certain isolated or synthetic fiber ingredients must show a beneficial effect on human health. But implementation of those new regulations will probably be postponed until 2020.
Are you rushing to update your label before the July 26, 2018, deadline? Here’s the good news: FDA recently proposed extending the compliance date for using the new Nutrition Facts panels.
In September, researchers, manufacturers and end users of whey protein from around the world gathered in Chicago for the eighth International Whey Conference. A key takeaway from the conference is that whey protein continues to be the “gold standard” for fueling muscle protein synthesis (MPS).
Clinical trials continue to document the benefits of probiotics. However, dairy products face growing competition from supplements and other food categories as a delivery vehicle for probiotics.
Probiotics are hot. Originally found primarily in dairy foods, probiotics now pop up in everything from pills to prunes. As competition mounts from other probiotic delivery vehicles, the dairy industry needs to continue to educate consumers about the benefits of dairy as a delivery vehicle for healthy bacteria.
Making cheese predates recorded history, but artisan cheesemaking in the U.S. is a relatively new industry. According to a 2016 American Cheese Society (ACS) report, there are more than 900 artisan, farmstead and specialty cheesemakers operating in the United States. While a few artisan cheesemakers have been in business for over 100 years, the average has been making cheese for only 15 years.
Today’s health-conscious shoppers want to know more about the ingredients that they consume. Are they natural? Are they sustainable? What health benefits do they provide?