ingredients for dairy foods - Page 1

Episode 37 — Cargill’s Mark Fahlin joins “Let’s Talk Dairy” podcast

Dairy and its ability to promote health and wellness trends are discussed.

February 2, 2024

Mark Fahlin, Category Leader – Dairy, Dairy Alternatives, and Specialized Nutrition at Cargill, joins Dairy Foods for Episode 37 of the “Let’s Talk Dairy” podcast, where he discusses the important role of dairy foods in promoting health and wellness in consumers of all ages.

Cultures and enzymes facilitate distinctive cheese flavors

Accelerating the acidification of cheese by using the right cultures.

Barbara Harfmann

June 23, 2023

Clean-label cultures and enzymes are crucial to the production of fermented dairy products from sour cream to Parmesan cheese. In producing cheese, cultures acidify the milk and bring about flavor, while enzymes create the solid curd that is then formed into cheese.

New trend-forward flavor ingredients meet consumer interest in international and less sweet flavors

July 27, 2020

New ingredients from Applied Foods, Balchem, Citromax Flavors, and more!

Healthy Food Ingredients, KND Labs form strategic partnership for hemp-derived cannabinoids

The companies will supply hemp cannabinoids to the food and beverage industries, among others.

June 24, 2020

Fargo, N.D.-based Healthy Food Ingredients (HFI) said it formed a strategic supply partnership with Lakewood, Colo.-based KND Labs, a producer of high-quality domestic hemp-derived cannabinoids such as cannabidiol (CBD), cannabigerol (CBG) and cannabinol (CBN).

Overcome dairy and plant-based protein challenges

Gellan gum can help in five ways.

Barbara Chinn

October 29, 2019

The health halo around protein-fortified foods and beverages shines brighter every day.

Sweeteners

Tate & Lyle introduces low-calorie solution that mimics taste of sugar

New crystalline form of allulose provides manufacturers with more options to create low-calories products.

April 21, 2017

Tate & Lyle's new crystalline form of allulose provides manufacturers with more options to create low-calories products.

Grade Bee

Consumers consider honey to be a 'natural' sweetener

Consumers age 18 to 44, with children, and middle to high-incomes are more likely to pay more for products sweetened with honey.

February 18, 2016

A survey found that 93% of consumers consider honey to be a natural sweetener, according to the National Honey Board.

Inclusions elevate dairy foods

Kimberly Decker

February 7, 2015

Formulating with fruit, nuts and chocolate helps dairy processors create innovative foods based on consumer needs. Inclusions can even solve processing issues, like avoiding chalkiness in calcium-fortified yogurts.

Developing foods with dairy proteins

Dairy protein delivers the taste, nutrition, flexibility and functionality that food and beverage manufacturers need so that their formulations satisfy today’s changing lifestyles and dining habits.

Susan Larson

August 7, 2014

Food and beverage formulators are always monitoring consumer trends. Incorporating sources of protein is one of the more popular trends, as evidenced by global protein product launch activity growing 14.5% from 2008 to 2012, according to Innova Database.

Dairy ingredients

DuPont introduces a new generation of protective dairy cultures

Holdbac YM Plus controls a wider range of difficult fungal contaminants.

October 28, 2013

By controlling a wider range of difficult fungal contaminants, in particular spoilage yeast isolated from fermented dairy products, DuPont's Holdbac YM Plus is designed to meet the specific needs of dairy manufacturers.