Articles Tagged with ''ingredient news''

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.

Arla Foods Ingredients developed a whey protein for creating “sports yogurts”...

The clean label trend crosses all food categories. Cocoa and chocolate suppliers discuss how they help dairy processors achieve clean ingredient statements and navigate the rocky shoals of ‘all natural’ claims.