The stabilization of dairy products is becoming increasingly important as opportunities for product innovation present themselves in the retail, foodservice and industrial markets. Performance expectations are more specific and product labeling is more demanding, making the design of stabilization systems more challenging.
As nutrition continues to drive innovation, the ever-present question is simple: What claims can I make? There are many practical challenges from a product development/palatability standpoint in regards to developing new foods with added nutrients such as calcium, omega-3 fatty acids, fiber and chromium picolinate.
Folks in the dairy industry often refer to the franchise we no longer own (calcium), the one we will always own (whey proteins) and the one we still have the chance of owning if we act responsibly, but also aggressively (probiotics). I would like to propose another one: chocolate.
While the range of cultured dairy foods available in the United States continues to expand beyond cultured buttermilk, sour cream and yogurt, we can learn a lot by looking around the world to see what types of other products different cultures (no pun intended) produce.
As you read this Dairy Foods, the annual international issue, it should become apparent that the rest of the world is much more adventurous in its use of flavors and flavoring ingredients.
Dairy processors should be tempted to formulate with tea, and not just iced tea beverages, but other tea-infused dairy foods including cultured products, frozen treats and milk-based drinks.
There is no universal definition of functional foods; however, several Washington, D.C.-based organizations have defined this food category. The International Food Information Council (IFIC) Foundation says functional foods provide health benefits beyond basic nutrition.
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