Despite all the changes that racked the world — and our corner of it — these past 12 months, as dairy developers survey the trends and technologies that will shape their R&D efforts in 2018, one theme looms above all others: clean labeling.
The Ingredient House & Soyuzsnab’s new novel range of AiBi freeze-dried starter, probiotic and protective cultures are for use with fresh fermented dairy products.
There was a bumper crop of naturally derived blue colors at this summer’s IFT Expo. Suppliers tell how they help dairies formulate with clean-label colorants that also perform effectively in application.
The consensus following this year’s Institute of Food Technologists’ annual meeting and expo in Chicago is that the trend driving current food and beverage development is clean labeling. But you already knew that.
Firmenich, the world's largest privately-owned company in the flavor and fragrance industry, has launched a new line of flavor solutions aimed to help developers address the challenges they face when modifying sugar, fat or protein content in dairy products.
Chr. Hansen launches “eXact® NG Flavor+, a culture that gives a creamy and rich dairy flavor with increasing diacetyl production during shelf life – without gas production