Ingredients for Dairy Processors

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Denmark's Arla Foods has had great success with low-fat cheese using a specific culture strain now available to U.S. cheesemakers

The past few months have been very busy for me. Not only did I conduct extensive global research to write the two supplements to this October international issue of Dairy Foods, I also was privileged to travel to London for the World Cheeses Awards. All of this enabled me to talk with dairy foods manufacturers from around the world.

Traditional desserts are described as rich, indulgent, full-fat treats, something not to be consumed daily, better kept for a special occasion. Around the world, there exists the category of desserts referred to as chilled dairy desserts. Typically quite perishable, and usually high in calories, chilled dairy desserts have never become very popular in the United States . . . until now.

Formulating with common ingredients that have healthful halos enables marketers to make a variety of claims

With summer behind us, I encourage you to deliberate on the food and beverage trends you observed, or even participated in during the warmer weather. This will assist your company with formulating new products for next summer.

This true story is somewhat of a déjà vu with the Seinfeld episode where the characters are gaining weight eating what is suppose to be low-calorie frozen yogurt. This is a frozen dessert manufacturer's nightmare come true.

One solution is to formulate using another modified food starch that results in a smoother finished texture.

Many in the dairy industry view soy as their enemy. Dairy Foods magazine has always taken the position that cows milk and soy proteins can, and should, live in harmony.

Whey, the increasingly popular milk protein once described as a byproduct of cheesemaking, is now recognized for its ability to enhance health.