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This month's Wellness Watch on page 60 reviews the recent statement and subsequent report by the Dallas-based American Heart Association urging Americans to slash their added sugar intake in order [...]

Dairy foods remain a choice delivery vehicle for functional ingredients such as antioxidants, fatty acids, fiber, probiotics, whey proteins and more. Why? Because refrigerated and freezing temperatures assist with keeping [...]

[ILLUSTRATION OMITTED] Dairy Foods talked with 14 suppliers of tea ingredients. Here's what they had to say about the booming tea business. Dairy Foods: In your opinion, why is there [...]

If you start with a great base product, such as vanilla ice cream, yogurt or cheese spread, it's relatively easy to add variety and value by changing the inclusions. Dairy [...]

Where do we draw the line when it comes to dairy foods enhancements? When is too much, really too much? At the recent All Star Dairy Association convention in Phoenix, [...]

[ILLUSTRATION OMITTED] Live and active yogurt, in all its many forms--cup, drink, tube and even frozen--continues to be the glitz and glamour of the cultured dairy products category. Product developers [...]

For as many reasons that a processor chooses to stabilize dairy foods, there are that many options of ingredients to handle the task. As the term implies, a stabilizer's primary [...]

Nearly three-quarters of Americans say they are making a change regarding intake of carbohydrates, according to '2011 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health' from [...]

Texture has always been an important attribute of foods and beverages. In fact, for some consumers, an adverse texture is enough for them to reject a food even before tasting [...]

Ethnic dairy foods are emerging into the mainstream. Processors exhibiting at the German tradeshow Anuga Oct. 8-12 sampled their new products, including those with appeal to consumers from southwest Asia [...]

McDonald's restaurants welcomed 2011 with the introduction of Fruit & Maple Oatmeal. This hot, wholegrain oats cereal is topped with what we in the dairy industry refer to as inclusions [...]

Sugars are a ubiquitous component of our food supply and are consumed as a naturally occurring component of many foods--including as lactose in milk--and as additions to foods during processing, [...]

Milk transforms into an array of dairy foods when its pH is lowered. This is readily accomplished via the addition of starter cultures or acidulants, both of which make milk [...]

Complex distribution systems and lengthy product shelf lives need not concern dairy processors who avoid ingredients that some consumers perceive as being fake, artificial, too chemical sounding, etc. That's because [...]

As the season of fun in the sun nears its end, and harvesting time commences, dairy food and beverage manufacturers should look to their farming friends for ways to add [...]

I've been a fan of probiotics for about 20 years, which is around the time Stonyfield yogurt became available in Chicago. Since, numerous dairy foods marketers, mostly yogurt manufacturers, have [...]

When it comes to 'ensuring top quality,' look no further than products manufactured by Germans. From automobiles to dairy foods, Germans strive for perfection. Thus, it makes sense that the [...]

Deep red cherries, plump juicy blueberries, a perfectly ripened banana ... who can resist such tempting fruits? But then there's the mealy apple, the flavorless melon and the dry, stringy [...]

According to Mintel's Global New Products Database, Chicago, dairy foods are the No. 3 category when it comes to new products touting their omega-3 content (see table). Interestingly, many of [...]

The European influence on U.S. cuisine continues to diminish with every war, as our troops have a way of coming home and bringing with them cravings for native tastes and [...]

The article focuses on sustainability which increasingly becomes more usual in the development of dairy food products. It says that milk is the most important ingredient to consider in addressing sustainability. It discusses some of the approved sustainable ingredients by the U.S. National Organic Program including antioxidants, calcium, and cocoa. INSETS: The Power of Fair Trade;An Intersting Perspective on Sustainability.

An interview with several fatty acid ingredients industry representatives is presented, including Michelle Harlow of Martek Biosciences Corp., Peter Lembke of Bioseutica, and Chet Rao of Hormel Foods Corp. They mention that their companies offer fatty acids based from microalgae, concentrated carbon dioxide, or marine sources that make them unique in other products. They also believe that there will be a future for these products in the market when integrated with dairy products. INSET: Claims Fatty Acids Can Make.

An interview with several executives of the dairy products industry in the U.S., including Eric Bastian of Glanbia Nutritionals, Doug Brown of DSM Nutritional Products Inc. and Gregory Drew of Pharmachem Laboratories Inc. is presented. Drew asserts that Pharmachem Laboratories Inc. converts fatty acid oils and pastes into powders for use in non-liquid dairy products. Brown claims that dairy products have characteristics that help avoid oxidation.

The article focuses on the emergence of purpose-driven ingredients for making dairy products. It notes that dairy product launches in 2008 focus on creating foods that have healthy ingredients. The "2009 Prepared Foods' R&D Trends Survey: Functional Foods," conducted by the publication "Prepared Foods," in the U.S., discovers types of health ingredients cited by respondents which include antioxidants, omega-three and proteins.

The article focuses on weight management dairy foods. According to Julian Mellentin, author of the new nutrition business report "Trends & Strategies in Weight Management: Ten Key Case Studies," stresses that weight management products should appeal primarily to people who are only slightly overweight, and are trying to manage their weight not to become obese. It points out that weight management foods and beverages must satisfy to prevent consumers from snacking their way to obesity. INSETS: Does Dark Chocolate Satiate?;Dairy Protein Builds Muscle, May Help Control Body Weight.

The article focuses on the use of quality cocoa in the manufacture of dairy foods. Cocoa is the non-fat component of cocoa liquor that is used in chocolate making or as cocoa powder ingredient. Choosing cocoa and chocolate ingredients that have quantified and consistent levels of bioactive polyphenols is a way for dairy foods manufacturers to create a point of differentiation in the chocolate dairy foods industry. INSET: Using Cocoa and Chocolate in Dairy Foods.

An interview with suppliers of stabilizing ingredients for dairy products is presented. Chuck Malik highlights the importance of stabilizers in formulating changes in dairy products and in updating nutritional recommendations to reflect consumers' desire for balanced foods. Bob Loesel explains that some yogurt manufacturers are using Dairyblend Natural YG AG stabilizer to reduce milk solid levels of yogurts and states that stabilizers are a big help to organic regulations for organic products.

The article discusses the trends in cultured dairy products. Formulators have discovered that these products are ideal carriers for nutrients that consumers are seeking. In line with this discovery, the Dannon Co. has launched a nonfat yogurt called Light & Fit 0% Plus. Companies are promoting the benefits of probiotics to their products as Americans have started addressing their gastrointestinal health. INSETS: The Daisy Way;Lesson to be Learned: Don't Misuse the Term Probiotics;New Uses for Cream Cheese.

The article presents the proceedings of a roundtable discussion about prebiotics and probiotics in dairy products, conducted by the "Dairy Foods" periodical. Dairy products industry participants in the roundtable include Danisco USA Inc.'s regional director for sweeteners and pectin Donna Brooks, Mary Ellen Sanders from the International Scientific Association for Probiotics and Prebiotics, and Tom Wiersum, the food and nutrition product manager at Medipharm USA.

The article presents the best new dairy products selected by the periodical "Dairy Foods," for 2007. They include Stonefield Farm's YoMommy yogurt, Unilever's Breyer Goya ice cream line, Lifeline Food Co.'s Lifetime Body Smart for Women pasteurized process cheese, and Kraft Foods Inc.'s LiveActive cheese for consumers who are trying to balance digestive health.

The article features several dairy innovations from various countries. Zuivelcooperate Campina in the Netherlands has launched Campina TrioStudel, a dessert with two flavors of pudding layered with a third layer. Ohayo Dairy Products has released Chunky Fruit Yogurt with yellow peaches, white peaches, grapefruit and lychee. INSETS: Anuga Dairy: Global Trade Fair for Milk and Dairy Products;The "Orignial Milk" Makes Its Way to States;Illinois Dairy Markets to Poles;Starbucks Discovers that Fresh Coffe-Milk Sells in Asia

The article focuses on trends in ingredient technology for frozen desserts. Yahoo! Buzz cited several popular ice cream flavors, including vanilla, chocolate, strawberry and peach. According to the article, texture sensations play a key role in various ice cream beads or pellets in both foodservice and retail. Kemps LLC has launched its version of ice cream beads, called Ittibitz.

The article evaluates several new dairy products, including Activia Probiotic Yogurt from The Dannon Company, Omega Farms Dairy Products and LightFull Satiety Smoothie from LightFull Foods.

The article discusses several trends and developments concerning functional foods, food components and ingredients that promote good health among consumers, in the U.S. in 2006. Key issues discussed include greater consumer awareness and interest on the benefits of functional foods such as probiotic cultures, omega-3 fatty acids and fiber and plant sterols, as well as the image of dairy foods as the leading products for delivering the functional components. INSET: A HEART-HEALTHY OPPORTUNITY.

The article discusses the popularity of yogurt and cultured products around the world. The author points out yogurt marketers no doubt are aggressively segmenting the yogurt category with product introductions targeting specific consumer needs. She describes innovations such as Stonyfield Farm's new additions to its YoBaby Plus Fruit and Cereal cup yogurt and Danone Vitapole's free educational DVD entitled "So Which Bacteria Did You Eat Today?" INSETS: BEHIND THE SCENES IN COTTAGE CHEESE;BEWARE OF HIDDEN GLUTEN SOURCES.

The article presents a roundtable discussion with dairy product industry experts regarding dairy proteins. When asked about the relevance of dairy protein-containing foods and beverages, All American Foods Inc. technical services director Kathy Jacobson identifies dairy proteins as food components that possesses essential functional properties in foods. Kerry Ingredients Inc. commercial director Sarah Mulvihill recognizes dairy proteins as part of the success in their company for 30 years.

Reports on the selection of eight product lines that represent some of the most promising new dairy and dairy-based formulations by the "Dairy Foods" magazine in the U.S. Launch of bite-sized, candy-coated ice cream treats by Dreyer's Grand Ice Cream Holdings Inc.; Sale of refrigerated yogurt enhanced with plant sterols by General Mills Inc.; Development of low-carbohydrate, lactose-free milk by H.E. Butt Grocery.

Reports developments on products and marketing tactics in the global dairy products industry. Introduction of Bioplait, a combination of dairy and soy proteins, by Yoplait Dairy Crest Ltd. in France; Launch of the Activia Fibras Cerais and Coco Fermented Milk by Danone Dairies in Brazil; Creation of fat-free Yogurt Drink by Robust in China. INSETS: FUNCTIONAL INGREDIENTS ABROAD;FLAVORFUL KICKS;ON BEING AN IMPORT.

Presents several cheese introductions at the recent Dairy-Deli-Bake 2005 on June 5-7, 2005 in Minneapolis, Minnesota. Availability of organic cheese with organic specialty and kids-snacking cheeses from Organic Valley; Marketing of the Saputo's Deli Sliced line under both the Stella and Lorraine Cheeses brands; Product offer of Sargento Foods Inc. INSETS: Wisconsin Cheeses Ham Up to Consumers;Organic Cheeses with Flair.

Focuses on the growing popularity of cultured dairy foods in the United States. Growth rates experienced by many cultured dairy products in the period 2003-2004; Examples of products included in the cultured dairy products category; Increased demand for products containing probiotic bacteria. INSET: Opportunities Beyond Standards.

The article discusses the function of acids in dairy products. From yogurt to buttermilk and Cheddar to ricotta cheeses, a key step in the manufacture of these very different dairy foods is lowering pH though the development or addition of acid. Acid not only ensures food safety, it assists in preservation, thus extending the shelflife of fluid milk, a food that rapidly spoils if let untreated. The substrate used to lower the pH of milk also contributes to flavor development and often physical changes, including protein coagulation and/or thickening. The lower the pH, the more rapid is coagulation time. This goes hand-in-hand with promoting syneresis. Which occurs when the protein matrix in the curd contracts and squeezes out moisture.

Looks on trends in the fortification of dairy foods in the United States. Shoppers' attitudes in taking nutritional supplements; Fortification of milk with vitamin D; Fortification of dairy products with blood cholesterol-lowering ingredient phytosterol; Health effects of fortifying ingredient iron.

Reports on trends in the cultured dairy foods sector in the United States. Sales performance of yogurt drinks; Development of low-carbohydrate cultured products; Launch of yogurt drinks for babies; Incorporation of probiotic bacteria in cultured products. INSET: Innovations Abroad.

Discusses how dairy companies can make tea an ideal solution to the beverage line-up. Profitability of iced teas; Use of a soluble or instant tea pre-mixture that contains the tea and any added flavors.

Presents the top dairy foods in the U.S. for the year 2002. Cheese; Flavored milk with nutrients; Pudding; Ice cream.

Reports that sales of cultured dairy products, particularly yogurt, are thriving. Information on the marketing of cultured dairy products to consumers; Retail cultured dairy product sales; Cultured dairy beverage trend; Formulation of yogurt drinks. INSETS: Johanna Foods Debuts First-of-its-Kind Yogurt Package;Nutrition and Formulation Trends in Spotlight at Cultured....

Focuses on the trends in cultured dairy products in the United States. Combination of cottage cheese and fruits; Introduction of new flavors for dips; Addition of functional ingredients to yogurts.

Highlights the ingredients used in dairy foods. Calcium; Potassium; Vitamin E.

Deals with dairy product beverages in the United States. Packaging of the beverages; Market status of beverage products in the country; Information on some milk beverage products.

Presents information on the top dairy products and top dairy products company for 1999 in the United States. Godiva Ice Cream, a joint venture between Dreyer's/Edy's Grand Ice Cream and Godiva Chocolatier Inc.; Butter Sculptures from Keller's Creamery; Information on Marigold Foods; Colombo Yogurt from General Mills Inc.