Protein as an ingredient is no longer a trend, but an integral part of modern food positioning. Several forces are driving the protein phenomenon simultaneously.
In order to get a better understanding of the latest trends and innovations in secondary packaging, Dairy Foods hosted a conversation with Peter Fox, CEO of SOMIC Packaging.
Dairy processors are focusing on utility reduction, water recovery, and efficiency due to rising energy costs and sustainability pressures. Membranes are key for lowering thermal demand, recovering water, and enhancing product yield in these operations.
As Americans increasingly prioritize fitness and personalized nutrition, ice cream and frozen dessert manufacturers are innovating by rethinking formulations, sweeteners, and portion sizes to meet nutritional goals while satisfying indulgence, notes Mary Wilcox.
As consumers undergo huge diet shifts, dairy plays a huge role, thanks to its offerings of high protein counts in small food servings, in addition to other health benefits — such as vitamins and amino acids — they can provide.
Educational track at the Membrane Technology Forum explores cleaning, sanitation and monitoring strategies designed to improve membrane performance, reduce resource consumption and extend membrane life.
