The June magazine features our first-ever Ingredients issue with updates on Cheese, Ice Cream, Milk, Cultured Dairy, RTD Beverages, and Sports Nutrition. We take a look at distribution and the obstacles dairy processors must overcome to cut delivery costs and maintain product quality. We also dive into secondary packaging, and our expert columnists tackle health disparities, alternative uses for dairy proteins, and reasons why SNAP recipients should have access to a more expansive dairy incentive program. Ingredient suppliers highlight the latest innovations in sweeteners, while automation and robotics are the focus of our Equipment Showcase.
One of the largest opportunities in the United States is amplifying the role of healthy eating patterns in achieving health equity and nutrition security.
We have seen some very dramatic fluctuations in dairy farm input costs in the past four years, and while some costs have come down, not all of them have and most remain elevated compared to pre-pandemic levels.
The world was stunned when 42-year-old Princess Kate announced that she was being treated for cancer after abdominal surgery that required a two-week hospital stay.
Anyone questioning the growth of the sports nutrition market can look at the merger and acquisition space. The most recent transaction in this market — at press time — was The Simply Good Food Co.
Increasing demand for dairy-based products, rising health consciousness among consumers, and the availability of diverse flavors and varieties are big draws.
Milk, tea, coffee, aseptic juices, and bottled juices, major components of the ready-to-drink (RTD) dairy beverage market, are seeing great growth. In fact, the global RTD beverages market is projected to grow from $766.69 billion in 2024 to more than $1 trillion by 2032.
Nothing says versatility like cheese. With a plethora of flavors, types, and textures, cheese resonates with consumers because it can be eaten alone as a snack, paired with crackers and sausage on a charcuterie board, used as a topping on pizza, as slices on char-grilled hamburgers, layered in lasagna and much more.
New ingredients from ASR Group,Cargill,and Global Organics along with innovations from IFPC are helping dairy manufacturers with loads of low-calorie options that taste sugar-like. Monk fruit, coconut milk powders and honey also are trending.
Packaging is an issue of robust importance for manufacturers and brands alike, as they continue to look for new and innovative ways to make the end-to-end process more efficient, sustainable, and safe.
Artificial Intelligence (AI) will take center stage when The Institute of Food Technologists (IFT) IFT FIRST Annual Event and Expo returns to Chicago’s McCormick Place from July 14 to 17.