Ingredients for Dairy Processors

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Expert flavorists will have access to IFF’s latest research innovations, particularly in plant-based and biotechnology, along with resources like pilot plant manufacturing, ingredient expertise and evaluation studios, creating the perfect environment for end-to-end product design. 

Consumer demand for healthier beverages is not going away. Gut tolerability, the usage of prebiotic fibers and reduced-sugar options are expanding the usage of sweetener solutions that will reduce calories in yogurts, for example, while providing functional benefits.

Jan Derck van Karnebeek is currently CEO of GreenV, the international operating group of companies active in the horticultural sector, which is a portfolio company of HAL Investments.

The GRAS status confirms that resistant dextrin from tapioca (FiberSMART) is safe for use at maximum levels ranging from 1.2 to 10 g per serving in dairy products, frozen desserts and more.

A celebration to mark the Innovation Center of Excellence opening will take place on March 28. Invited customers, partners, and investors will have the opportunity to see the new facility and hear about AAK’s work in the field. 

Research from Innovation Center for U.S. Dairy tackles waste and sustainability.

The plant will run on 100% green electricity, which is largely generated by FrieslandCampina’s member farms and certified under the European Union’s Guarantee of Origin scheme.

With the increased footprint, FlavorSum will build out more technical resources and capacity to meet the needs of small, mid-sized and emerging food and beverage companies, the company states.

New ingredients from Blue Pacific Flavors, Balchem, Cargill, and more!

Whey proteins provide protection against infection, boost muscle health. Constituting 20% of total milk protein, whey proteins boast a high nutritional value, are easily digestible, and readily absorbed.