Articles Tagged with ''ingredient news''

If you were hoping that this clean label thing would have blown over by now, you can keep hoping. Or just throw in the towel and accept it. Market researchers Innova found that in the dairy sector, items with one or more clean-label claims accounted for 49% of 2016’s launches to date, up from 41% in 2015. Innova counted claims related to natural, organic, non-GMO or no-preservatives/additives.

Since 1998, the International Food Information Council has taken Americans’ temperature on the topic of functional foods and beverages. The IFIC assesses their attitudes and awareness and gives the industry an idea of precisely what consumers look for when they shop for products that promise benefits beyond basic nutrition.

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

One of the most attention-grabbing features of the 2015-2020 Dietary Guidelines for Americans is the conclusion that added sugars should contribute less than 10% of the calories a person takes in on a typical day. Not to be outdone, the Food and Drug Administration proposed a dedicated “added sugars” line on a soon-to-be-updated Nutrition Facts panel.

Launched at the beginning of 2016, TIC Gums offers an extended portfolio of gellan and gellan-based blends for manufacturers seeking to formulate beverages which adhere to clean-label restrictions.

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

As consumers follow advice from health and wellness experts to eat more protein, food marketers, including dairy companies, are running with that message. Protein is one nutrient that has legs.

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.

Food scientists seek alternative ingredients. A companion request for ‘all natural’ foods might require complex reformulation.