Ingredients for Dairy Processors

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Tate & Lyle, in partnership with BioVittoria Ltd., have created PUREFRUIT, a fruit-based calorie-free sweetening ingredient.

Cargill and Arasco to create starches and sweeteners joint venture in the Kingdom of Saudi Arabia.

New proteins from Arla Foods Ingredients cut the cost of making Greek-style yogurt.

In September 2011, a study appeared in the journal Appetite reporting that texture, not flavor, best predicted the level of satiation that subjects expected from certain dairy products. In three separate experiments, the researchers wrote, product samples with the thicker texture — whether yogurt, custard or chocolate milk — rated higher for expected satiation than thinner ones.

All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).

Wild Flavors expands its line of taste modification ingredients with new Wild sweetness enhancer.

Wild Flavors Inc. utilizes their extensive portfolio of mint flavors in the development of invigorating mint beverages.

Sensient Colors introduces palm-free natural colors, enhancing its library of sustainable and environmentally friendly natural colors.

On both a personal and professional level, I believe dairy foods are perfect just the way they are. The truth is: I don’t want anyone messing with my milk (or cheese or yogurt). Milk is naturally nutrient-rich and although I understand the rationale for adding vitamin D, I don’t think milk needs further assistance — but that’s just me. Or is it?

Dairy foods and fruit are a fabulous fit for many reasons: Fruit ingredients impart natural sweetness, flavor, color, and a dash of nutrients.