Formulating with fruit, nuts and chocolate helps dairy processors create innovative foods based on consumer needs. Inclusions can even solve processing issues, like avoiding chalkiness in calcium-fortified yogurts.

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.

Healthy indulgence, unique and seasonal flavors and clean labels are all part of the focus for frozen dessert processors.

Acid whey disposal used to be an issue. A ‘natural’ blue color wasn’t available. And dairy processors want to reduce sugars. Suppliers developed solutions to all of these concerns.

The food and beverage industry whizzed past a major milestone in 2011, when for the first time ever the global value of the natural colorants market exceeded that of its synthetic counterparts.

Cultures and enzymes have become more specific over the past few years. They help dairy processors increase yield from milk and speed processing time. Cultures and enzymes also prolong the shelf life of foods, a real benefit for consumers.

If you need an icebreaker to use at a dairy-industry gathering, try this: “Functional foods: passing fad or future of the business?” It works wonders at sparking discussion.

After what feels like decades of straining to eat virtuously, the backlash has arrived in the form of a generalized weariness with the whole notion of “good for you.” How else to explain the success of foodservice stunts like the Pop-Tart ice cream sandwich from hamburger purveyor Carl’s Jr., or Taco Bell’s successful-beyond-belief Doritos Locos Taco?

Dairy processors are in the “customer-is-always-right” business. But lately, knowing just what the customer is right about can test the faculties of even the keenest student of consumer behavior.

Dairy processors have the processing equipment and the retail relationships so it makes sense to capitalize on the popularity of ready-to-drink coffee and tea beverages. Here’s what you need to know about developing these RTD drinks.