On the marketing side, the dairy industry is defending the nutrition of its products, and having a little fun in doing so. On the operations side, dairies are investing in automation and storage capacity.
The high temperature/short time pasteurization process has been a reliable workhorse in dairies for years. But there are alternative technologies that treat raw milk without heat. Some are in use in other countries.
Concentrated milk proteins contribute valuable minerals like calcium, magnesium and phosphorus to formulations without increasing sugars. These versatile ingredients can be used as emulsifiers, flavoring agents, humectants, texturizers and more.
The growth of social media, webinars and streaming of live events has expanded the definition of “there.” So wherever “there” is for you, we’ll be there.
Nutrient trading allows a regulated entity to purchase credits from another source who can achieve nutrient reductions in a more cost-effective manner.
By choosing the right texturizing ingredients and handling them strategically, ice cream makers can craft an ice cream that performs properly and avoid the chemical-sounding additives consumers shun.
By harnessing the knowledge gained by measuring intact casein and bound calcium, a cheesemaker can better determine the texture and performance of the end product.
Fortification of foods with vitamins and minerals has reduced the percentage of children with inadequate intakes of many micronutrients. Yet there is a fear that children are getting excessive amounts of certain nutrients.
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