Innovation abounds in protein ingredients and dairy applications. In the plant-protein category, soy remains a strong player due to its nutritional profile, but pea is the most sought after plant protein, according to experts.
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.
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.
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.
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.
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.