Ingredients for Dairy Processors

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Featuring the latest trends in food ingredients, equipment, processing and packaging, IFT17 will be held at the Sands Expo Center in Las Vegas.

Euromonitor data confirm what many of us already knew: Energy beverages are going gangbusters. Sales topped $11.1 billion and two billion liters in 2016.

America’s dairy processors are planning to develop an average of seven new products in the next 12 months. While most say this is no different than in past years, 47% said this represents an increase, according to an exclusive new survey by Dairy Foods. (The median number of new products planned is five.)

New factors will affect the composition of ice cream once changes to nutrition labeling regulations become effective mid-year 2018.

To quote Ecclesiastes (and The Byrds): “To every thing there is a season.” And these days, to every season there is a flavor.

Agropur USA, Eden Prairie, Minn., is the first recipient of the Breakthrough Award for Dairy Ingredient Innovation, a new competition from the American Dairy Products Institute and Dairy Foods. The magazine will present the award to Agropur at ADPI’s annual meeting in Chicago in April.

Allergen-free crunchy flavor inclusions; Ginger arabeschi variegate adds spice, yellow hue; Crunchy praline pistachio inclusions; Plus More!

When Stonyfield, America’s leading organic yogurt manufacturer, announced a comprehensive plan to reduce added sugars across its product line by 25% before this autumn’s end, Nichole Cirillo, the Londonderry-N.H. company’s mission director, stated in a press release that the mission is “to continually provide healthier food both for our consumers and the planet.”

From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.

Several trends are growing within the cultured dairy market, specifically with yogurt. Manufacturers are capitalizing on the clean eating movement as cultured products that are functional, whole milk, grass fed and lower in sugar are becoming more popular. Flavor mash-ups (including sweet heat, inclusions or pairings), snacking options and yogurt drinks are also helping to expand the consumer base.