Ingredients for Dairy Processors

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According to 2017 ice cream research from global market research firm Mintel, only 11% of U.S. consumers claim to be cutting back on ice cream or frozen treats for health-related reasons. What’s more, 10% of consumers went on record as actively avoiding healthy frozen dairy treats because, well, frozen dairy is supposed to be a treat, not a health food.

Are you rushing to update your label before the July 26, 2018, deadline? Here’s the good news: FDA recently proposed extending the compliance date for using the new Nutrition Facts panels.

Despite all the changes that racked the world — and our corner of it — these past 12 months, as dairy developers survey the trends and technologies that will shape their R&D efforts in 2018, one theme looms above all others: clean labeling.

Iced tea premix; Clean-label color; Blood sugar stabilizer; Plus more!

According to the International Cocoa Organization (ICCO), roughly 72% of the world’s cocoa production occurs in West Africa, with Latin America accounting for another 18% and Asia and Oceana shoring up the remaining 10%. So for North American chocoholics, there really is no such thing as locally sourced chocolate.

In September, researchers, manufacturers and end users of whey protein from around the world gathered in Chicago for the eighth International Whey Conference. A key takeaway from the conference is that whey protein continues to be the “gold standard” for fueling muscle protein synthesis (MPS).

Clean label can be categorized multiple ways, but in the end, it’s the ingredients and their origins that matter for labeling. Four P’s — pronunciation, production, processing and purpose — all contribute to clean-label perceptions.

Ingredient solutions using whey proteins; Zero-calorie sweetener with added benefits; plus more from the IFT Show.

Probiotics are hot. Originally found primarily in dairy foods, probiotics now pop up in everything from pills to prunes. As competition mounts from other probiotic delivery vehicles, the dairy industry needs to continue to educate consumers about the benefits of dairy as a delivery vehicle for healthy bacteria.