Dairy Ingredients

Ingredient technology, specifications, nutritional aspects, functional characteristics and applications of dairy ingredients, such as milk, nonfat dried milk (NFDM), milkfat and butter, buttermilk, creamers, cheese, enzyme modified cheese (EMC), and milk protein (i.e., whey, casein, caseinates, isolates, hydrolyzed protein).

Healthier Snacks

Many years ago, as I stood contemplating the choices in a vending machine, a health-conscious professor advised me to always choose snacks with nutritional benefit. This was long before anyone spoke of empty calories, trans fats or the glycemic index. In fact, a bag of ...More
May 4, 2007 Cindy Hazen
Posted in Articles, Fiber, Flavor
Drinkable Dessert Inspirations

Drinkable desserts are everywhere —convenience stores, coffee shops, even your favorite burger place or supermarket. Most every foodservice outlet or retail store has indulgent beverages, either ready-to-drink (RTD) or made on the premises. Even chocolate cafés and kiosks ...More
May 4, 2007 Kurt Stiles and Mark Newman
Posted in Articles, Flavor
Texture Tricks

Photo: Ocean Spray ITG Texture is magical. The way a food “feels” affects the way we perceive its appearance, aroma and taste. And while manipulation of mouthfeel can seem mysterious, many tricks can help developers create and maintain the perfect texture—be it real or ...More
May 4, 2007 R. J. Foster
Posted in Articles, Flavor
Rediscovering Romano

Photo: Sargento Foods, Inc. What we call Romano cheese in the States originated in Italy. Pecorino is the generic name for cheeses made from sheep’s milk. Originally, Pecorino Romano cheese was made in the countryside around Rome, which was known as Agro Romano, and the ...More
May 4, 2007 John Brody
Posted in Articles, Flavor
Functional Fibers

Photo: Gum Technology Corporation Everyone knows fiber is good for you. Nutritional wisdom advises the importance of adequate bulk or roughage in the diet. Insoluble fiber benefits the digestive system by improving regularity and reducing the risk of colon cancer. Soluble ...More
May 4, 2007 Cindy Hazen
Posted in Articles, Fiber
New Products Weigh In

Reduced-calorie yogurt products benefit from the addition of inulin, a prebiotic fiber that boosts calcium absorption and rounds out the flavor profile of high-intensity sweeteners. Stories abound with the grim news: The obesity epidemic is spreading, along with ...More
May 4, 2007 Deborah Silver
Posted in Articles, Fiber
Everyday Indulgence

Luxuries like foie gras and lobster may have defined indulgence for decades, but only now are consumers discovering similar worth in staples previously held at the low-rent end of the status spectrum. Whether by chic flavor profiles, exclusive inputs, or production and ...More
May 4, 2007 Kimberly J. Decker
Posted in Articles, Flavor
Picking Out Proteins

For the product developer, proteins serve a dual purpose: functional nutrition and product functionality. Proteins are the building blocks of the human body. They carry the oxygen in our blood, they are the antibodies that keep us healthy, and they are the enzymes that ...More
March 5, 2007 Karen Grenus
Posted in Articles, Flavor
Yogurt: Enhancing a Superfood

Photo: Chr. Hansen, Inc. In the past decade, doctors, nutritionists and health magazines have published various lists of “superfoods” that might include some 10 to 24 different foods touted to enhance health, defy aging and impede the progression of changes that lead to ...More
March 5, 2007 Sharon Gerdes
Posted in Articles, Flavor
Cheese: New, Improved and Healthier

Photo: Dairy Management, Inc. We love cheese. According to the International Dairy Federation, Brussels, Belgium, 2004 U.S. consumption averaged 31.2 lbs. of cheese per person. It continues to grow: In 1980, per-person consumption was at 18 lbs., but is projected to reach ...More
February 7, 2007 Cindy Hazen
Posted in Articles, Flavor