Dairy-product developers must get the texture just right in foods and beverages. They have to consider multiple factors, including ingredients, processing techniques, packaging and costs.
The clean label trend crosses all food categories. Cocoa and chocolate suppliers discuss how they help dairy processors achieve clean ingredient statements and navigate the rocky shoals of ‘all natural’ claims.
Natural colors, that is. Consumers say they want natural ingredients, so dairy processors are aiming to please. Color suppliers offer some advice about reformulating products with natural colors.
You know about 'live and active' cultures, and you can't avoid the talk about probiotics. The organisms used to make and enhance fermented dairy foods have specific characteristics and functions. Here's a refresher course.
Dairy products take well to sweet and savory flavors. With the American public willing to try anything, flavor suppliers share ethnic concepts that just might become the next big things in the dairy case.
Tired after working out? Drink a little protein. Overweight? Fiber might help. Digestive issues? Try probiotics. By adding functional ingredients, formulators of dairy foods and beverages can make health-related claims.
Consumers seek foods with clean labels. Dairy processors have a variety of sweetener options to help them achieve an easy-to-pronounce (meaning ‘clean’) ingredient statement.
Coffee and tea are the original functional beverages. They’re packed with antioxidants and other functional ingredients that serve to stimulate, relax or purify. Dairies formulate their own nondairy beverages and combine tea and coffee into dairy-based products.
