Across the globe, 400 million children consume a meal at school daily. These meals provide more than just good nutrition; in many underdeveloped countries, school lunch is an incentive for children to attend school. 

New equipment and ingredients from Danfoss, Royal DSM, Elettric80, and more!

New ingredients from Evonik Corp, FlavorSum, IFF, and more!

The laws of chemistry and physics have not changed since the Big Bang. Not all these laws are known, and we continually learn more, leveraging novel approaches, processes, and/or formulations to create truly new products. 

It is said that we eat with our eyes first — just look at any cooking competition show’s focus on a dish’s presentation. And one of the first things to notice about food’s appearance is its color.

Although many consumers would say that “flavor rules,” texture is close behind. When it comes to cultured dairy products, smooth and creamy is always the target, and textural attributes such as grainy, gel-like, shrunken, weak or ropy are typically considered defects.  

The USDA’s MyPlate guide suggests two servings of fruit per day for adults. But according to a 2017 press release from the Centers for Disease Control and Prevention, only 12% of U.S. adults consume those recommended servings.

Each year, the Elmhurst, Ill.-based American Dairy Products Association (ADPI) and Dairy Foods put the spotlight on dairy ingredient accomplishments by honoring a dairy processing member of ADPI with the Breakthrough Award for Dairy Ingredient Innovation.