Items Tagged with 'whey protein'

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All the skinny on milkfat

As an ingredient in frozen desserts, it is critical when delivering sensory appeal and resistance to heat shock.
Bill Sipple
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Steve Young
February 22, 2023

As an ingredient in frozen desserts, milkfat is critical when delivering sensory appeal and resistance to heat shock. The actual percentage of milkfat depends on a number of factors, including regulatory considerations, nutrition fact objectives and sensory appea. Learn more from ice cream gurus, Steven Young and Bill Sipple.


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Butterfly acquires Milk Specialties Global

Terms of the deal were not disclosed. Transaction expected to close in Q1 2023.
December 27, 2022

Founded in 1949 and based in Eden Prairie, Minn., Milk Specialties is an ingredient manufacturer focused on the processing of raw dairy inputs, such as milk and liquid whey, into value-added functional ingredients for a variety of growing nutrition end markets. 


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Dairy Foods' top 10 stories of 2022

DFA's acquisition of two ESL facilities tops the list.
December 22, 2022

Dairy Farmers of America (DFA) announced the acquisition of two extended shelf-life (ESL) processing facilities from SmithFoods. The processing plants, located in Richmond, Ind., and Pacific, Mo., produce a variety of extended shelf-life dairy and non-dairy beverages, ice cream and shake mixes for both retail and food service customers. 


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First Milk teams with Arla Foods

Companies to produce a whey protein powder at the Lake District Creamery.
November 9, 2022

First Milk will manufacture Nutrilac FO-7875 on behalf of Arla Foods Ingredients using the company’s proprietary process, with Arla Foods Ingredients marketing and selling the product internationally


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Sharon Gerdes Health and Wellness columnist for Dairy Foods

Dairy protein supports recovery

For Olympic athletes, recovery nutrition is key to success.
Sharon gerdes dairy foods columnist
Sharon Gerdes
July 15, 2021
Whether your favorite Olympic athlete is celebrating the thrill of victory or suffering the agony of defeat, he or she is now concentrating on recovery from intense exercise — and perhaps an injury that occurred as part of his or her competition.
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Formulating high-protein drinkable yogurts

Follow a few tips and pay attention to the protein chemistry.
K.J. Burrington
August 25, 2020
One of the ways to add differentiation and consumer appeal to a fermented dairy drink is to increase the protein content. But adding protein to any cultured product typically results in an increase in viscosity.
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A new generation of dairy and nondairy proteins

A new generation of dairy and nondairy proteins

Many dairy and nondairy proteins have undergone makeovers that improve some flavor, formulation and textural issues, as well as meet consumers’ nutritional demands.
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Anna Boisseau
August 13, 2020
Despite their dietary differences, dairy-eaters, flexitarians and vegans share a commonality: paying attention to the amount of protein they consume.
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