Flavors, colors, sweeteners, and inclusions might be the lead actors in dairy product productions. However, gums, stabilizers, and emulsifiers are the supporting actors that can make — or break — a performance.
Ingredion’s new starch solution Precisa 680 starch enables cheese manufacturers to save costs, maintain texture and improve performance, without compromising valuable whey streams.
Cargill introduced Vitex AYS stabilizers, a customizable functional system that enables dairy food manufacturers to manage raw material costs in yogurt while still providing consumers with the same creamy products.
