IFT First wrapped up its annual trade show at Chicago’s McCormick Place from July 16-19. More than 16,000 food professionals attended the event, and more than 800 companies exhibited. 

According to 2017 ice cream research from global market research firm Mintel, only 11% of U.S. consumers claim to be cutting back on ice cream or frozen treats for health-related reasons. What’s more, 10% of consumers went on record as actively avoiding healthy frozen dairy treats because, well, frozen dairy is supposed to be a treat, not a health food.

According to the International Cocoa Organization (ICCO), roughly 72% of the world’s cocoa production occurs in West Africa, with Latin America accounting for another 18% and Asia and Oceana shoring up the remaining 10%. So for North American chocoholics, there really is no such thing as locally sourced chocolate.

"New year, new you," right? How about "New year, new dairy formulation"?

Natural sweet flavors, Origin-specific tea extracts, Sweet flavor systems plus more...

Nuts, seeds, grains for yogurt products; Organic fresh-frozen fruit; Nut analog crunches like real nuts...

Nuts, chocolate, fruit and other inclusions can elevate dairy foods from ho-hum to top-shelf.

DDW offers EmulsiTech Beta-Carotene Liquid Color Emulsion for use in a range of applications including milk-based drinks such as smoothies and flavored milk drinks for kids.

Microbial and animal lipases from DSM enable cheesemakers to deliver innovative flavors and enhance the desired impact of the end product.