People are interested in foods that can decrease inflammation. According to consumer insights from The Hartman Group, Bellevue, Wash., contemporary diets are personalized and all about balance, wellness and energy. This includes a consumer desire for diets that reduce inflammation.
As consumers worldwide look for ways to increase their protein intake throughout the day, multinational food and beverage companies are looking to diversify sourcing. Selecting a single protein source has advantages.
Yet again, European Union (EU) intervention stocks of skim milk powder (SMP) have effectively been drawn down to zero. When this happened in 2007, EU and U.S. prices ran up to new record highs.
A shelf-life study is used to evaluate the time, under specified storage conditions, that a food will tolerate without producing unacceptable microbiological, chemical, physical and/or sensory changes.
It seems that every year I learn about another exotic tropical superfruit brimming with healthy phytonutrients. But the reality is that most fermented dairy products in the United States rely on a fairly narrow list of traditional and cost effective fruits in their flavor lineup.
The new Congress that convened in January will have implications for federal dairy policy. Republicans maintain control of the Senate, but Democrats are now in charge of the House of Representatives, which will likely lead to greater oversight of the Trump administration, including the USDA. Moreover, with more than 100 new representatives and senators now seated, we must ensure that Congress understands and appreciates dairy’s unique nutritional benefits.
Stainless steel is generally the most preferred and most commonly used material in the design, construction and fabrication of food processing equipment and is specified in 3-A Sanitary Standards.
We, the dairy industry, have not engaged on a broad scale as marketers of plant/alternative proteins increased their attacks, developed trade associations and aggressively launched marketing offenses.
When you read the word lactose, what do you think? Does the processor in you wonder what you'll do with so much of it? Does the marketer in you wish of ways to be free of it? Does the consumer in you feel a little bloated?
Novel approaches offer the potential to improve ice cream mix processing, but processors will want to keep a close eye on sensory appeal in the evaluation process
Each innovative modification of ice cream mix processing must consider what is to be modified and the influence (+/-) on multiple-unit operations (i.e., assembly of amount/type of ingredients, creation of a uniform mix, pasteurization, homogenization, mix aging). Each operation has its own set of influences (+/-) on the chemistry and physics of any given mix going forward into other downstream processes.