Items Tagged with 'lactose'

As Americans increasingly prioritize fitness and personalized nutrition, ice cream and frozen dessert manufacturers are innovating by rethinking formulations, sweeteners, and portion sizes to meet nutritional goals while satisfying indulgence, notes Mary Wilcox.

Whey, once seen as a byproduct, is now a valuable resource for dairy processors, projected to grow into a $26.24 billion market by 2034. Innovations in membrane filtration and byproduct recovery are driving this shift, enhancing sustainability and protein extraction.

LACTAID Cherry Fudge Chip will be available in the freezer section at most major grocery stores nationwide shortly. MSRP is $5.49.

Consumer demand for lactose-free dairy is rising, driving the use of membrane filtration to remove lactose while preserving nutrients. The market is projected to reach $12.54B by 2026 and $18.95B by 2035, fueled by lactose intolerance, health trends, and innovation.

It is a cultured soft cheese made with Lifeway Foods' small batch, artisanal recipe. 

The goodness of dairy’s nine essential nutrients can be delivered in myriad ways: as milk, cheese, yogurt, protein powders, fermented milk drinks, ice cream, and more.

The milk is easier to digest and still delivers all the vitamins and nutrients of regular milk, the company says.

Pasture raised from local, American Humane Certified organic farms, these milks are available throughout California at natural grocers including Whole Foods Market and Sprouts, in addition to other local independent retailers.

Whenever I travel outside of the United States, I always look forward to visiting local grocery stores to see their selection of dairy products.

An Ho, director of food science and product innovation, at International Food Products (IFPC) joins Dairy Foods for Episode 34 of the “Let’s Talk Dairy” podcast.