Ingredients for Dairy Processors

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In a relatively new category, hybrid dairy, which combines both plant-based and animal-based ingredients into a single food, has yet to fully take off. Dairy processors started experimenting with hybrid dairy after seeing meat producers come out with blended meats.

Located in St Louis, this facility is designed to enhance IFPC’s contributions to the food and beverage industry by enabling the development of innovative and high-performance ingredient solutions tailored to meet evolving consumer demands.

There is now a more personalized approach to wellness and purpose-driven ingredients addressing diverse health goals. At the same time, consumers are embracing indulgent, feel-good products for comfort, while growing an appetite for culinary exploration fuels interest in global flavors and elevated taste experiences, the report stated.

The cutting-edge facility is designed to accelerate close collaboration with customers and partners through on-site concepting and solution development across the food and nutrition space.

In 2005, Bill was honored by ADPI as the recipient of the Award of Merit, now known as the C. Earl Gray Award of Merit. This award is given to individuals who have made lasting contributions to the dairy products industry.

Maple, long cherished as a North American dietary staple, is rapidly expanding its presence worldwide.

Kwee Choo Ng, regional product manager, Rice Ingredients and Functional Proteins, North America, at BENEO, joins Dairy Foods for Episode 47 of the “Let’s Talk Dairy” podcast, where she addresses ingredient reduction and “free from.”

TEXSTAR will enable manufacturers to create products with unique textures that feature familiar, consumer-accepted ingredients, the company said.

Like a powerful blizzard blasting the landscape, health and wellness is socking it to the dairy ingredients’ sector. But rather than snow, ice, and high winds pelting consumers, shoppers are facing a deluge of such positive elements as products that are low in sugar, high in protein, and those that contain prebiotics and probiotics.

In its seventh annual edition of its Health & Nutrition Trends, the KHNI presents the latest breakthroughs in research, technology, product development, and consumer behavior that are shaping the future of food