Articles Tagged with ''ingredient news''

Emerging plant proteins include pea, rice, canola, flaxseed and chia. Then there are the insect proteins. Dairy’s best strategy may be to complement these emerging sources.

Many infant formula brands are adding prebiotics to their lines to help with babies’ digestive health, while other dairy manufacturers still have work to do.

Consumers are pretty savvy. Many know that probiotics promote a healthy gut. But delivering probiotics at the right level in yogurt is easier said than done. The cultures used in processing can affect the viability of probiotic bacteria.

Ingredion has published a new fact sheet entitled “Non-GMO Ingredients — Move to the forefront of the non-GMO trend with Ingredion.”

Cultures and enzymes have become more specific over the past few years. They help dairy processors increase yield from milk and speed processing time. Cultures and enzymes also prolong the shelf life of foods, a real benefit for consumers.

After what feels like decades of straining to eat virtuously, the backlash has arrived in the form of a generalized weariness with the whole notion of “good for you.” How else to explain the success of foodservice stunts like the Pop-Tart ice cream sandwich from hamburger purveyor Carl’s Jr., or Taco Bell’s successful-beyond-belief Doritos Locos Taco?