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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.

The article focuses on the innovation of Greek yogurts by U.S. companies. It features the Athenos Greek yogurt, launched by Kraft Foods Inc. in November 2010. Brand manager Marshall Hyzdu states that its volume has doubled with approximately 500 million dollars sales. It also mentions the Oikos Organic Drinkable Greek Lowfat yogurt, a drinkable yogurt from Stonyfield Farm Inc. It also presents the flavors offered by Chobani for kids such as VeryBerry and Honey-Nana. INSETS: It's Love and War for Greek Yogurt Marketers;Noteworthy Recent Introductions.

An interview with 14 texturant ingredients suppliers for the U.S. dairy foods industry including Darrin Peterson of Cargill Texturizing Systems, Donna Klockeman of Tic Gums Inc., and Jennifer Stephens of Penford Food Ingredients Co. is presented. Peterson says that a well-designed texture provides an array of functionality. Klockeman describes the texturant ingredients and functionality of texturant systems used at Tic Gums. Stephens projects the continuous development of texturant technology.

The article presents the statements from several executives regarding ingredients in the U.S. Bill Hayes of Sensient Flavors LLC, mentions their strategy in adding encapsulation and modulators to functional ingredients to maintain the flavor of their dairy products. Paulette Kerner of Virginia Dare notes their testing process for stevia as sweetener. Sanjay Gummalla of Cargill Flavor Systems notes the efficacy of the natural dairy flavor ingredients in reducing the product's fat level. INSETS: Try a Little Lemon;Adding Umami for Flavor Modification.

The article reports on the trends in functional and sustainable ingredients in the dairy products industry in the U.S. It notes the ability of functional ingredients to contribute positively to consumers' health and wellness as compared to other food and beverages. It discusses the three primary components of sustainability such as social responsibility, ecological integrity, and economic stability. INSETS: Rich Rules in Nutrient Content Claims;Nutritionally Enhanced Milk Beverages.

The article offers information on the growing trends of ready to drink (RTD) tea in the U.S. during recession. Sales of RTD tea is expected to increase hampering the growth of bottled water. It states that dairy producers show interest in the RTD ice tea. Smith Dairy Products Co. has introduced Peach Tea, made to suffice the needs of summer. Additional flavors to RTD tea is a growing trend, positively affecting the RTD tea industry. It highlights the benefits of consuming tea. INSETS: Lucky Seven;Exploring Japanese RTD Teas;Green Tea Gets Frozen.

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 offers tips from several food companies in the U.S. concerning innovations of frozen dessert. Graceland Fruit Inc. mixes top-grade fruit with sugars and a natural stabilizing system to control the free water and to inhibit ice crystal formation. Danisco USA Inc. David Michael & Co. uses superfruit flavors to develop yumberry and goji berry probiotic frozen desserts. Gertrude Hawk Ingredients Inc. reinvented the traditional broken peanut butter cup to provide a flavorful taste. INSETS: Rx: Ice Cream Daily to Relieve Symptoms;Do the World a Flavor Winner.

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 reports on the move of several frozen dessert manufacturers to develop new products to fulfill customer needs in the U.S. It states that Velvet Ice Cream Co. Inc. introduces the Chocolate Covered Strawberries ice cream, which provides emotional appeal to consumers. Meanwhile, Kleinpeter Farms Dairy LLC introduces the Sweet Potato Pie ice cream, which is locally flavored using cane sugar from Louisiana.

The article presents a panel discussion with several dairy industry experts including Dan Belina, John Faragher, and Zoe Grosser in the U.S. They cites on the most vulnerable safety points in dairy foods manufacturing. They also stresses on the ways on how product composition test changed in the new century. Moreover, experts notes on some of the laboratory tests that are available to project and/or monitor shelf life. INSET: Organic Valley Family of Farms Shares QA Protocols.

The article focuses on the growth of organic products in 2008. It notes that because of the regulation governing organic foods, promoting the quality of food as natural, more consumers are seeking out these products. However, despite the economic times, increase in sales of organic products in the U.S. continues . INSETS: Entering Organics;Total U.S. Organic Food Sales, 2005-2008;Promote Your Earth-saving Effort;Global Organic Innovations

The article reports on the study by the American Dietetic Association (ADA) that determines the health benefits and risks of individual functional foods and their physiologically active components in the U.S. It suggests that health claims on the benefits of functional foods should be based on the standard of significant scientific agreement. Moreover, it reviews several aspects of functional foods, including the factors driving the growth of the functional food industry. INSET: The Cost of Manufacturing Functional Foods.

The article focuses on the irresponsible usage of the term "probiotics" by the U.S. dairy marketers. It states that the term is being used by the yogurt marketers to advance their competitiveness in the U.S. dairy market. It also notes the conflict between Dannon Co. Inc. and General Mills Inc. regarding an advertisement claim over yogurt products. An overview of the retail purchase trend data on selected dairy products is also presented. INSET: Hunting for Customers.

The article describes several frozen desserts produced and marketed in the U.S. Included in the article are the Five Diamonds Ice Cream line of Luxembourg-based Luxlait Association Agricole, gelato ice cream products from Texas-based Talenti, Select Series Gelato line from Ciao Bella Gelato, dairy desserts from Kozy Shack and specialty desserts from Cheesecake Aly Inc. INSET: Ice Cream for GI Health.

The article presents interviews with product development executives at 13 U.S. companies that make satiety-inducing ingredients and product formulations. The executives answered questions on satiety-inducing foods and beverages, responsible marketing strategies and the addition of satiety-inducing ingredients to dairy foods. INSET: CLA is GRAS.

The article discusses the concept and implications of functional foods in the U.S. According to the author, functional foods and dairy foods are perceived to play an essential role in the growth development and movements towards the health and wellness of foods and beverages in the country. It also offers information of the different types of food products that are considered functional as well as the new functional food products introduced by dairy farms and manufacturers. INSETS: Targeting Life Stages;Top-10 Functional Foods;Functional Foods Task Force Celebrates 10 Years.

The article examines the increasing trend for probiotics and other healthy innovations in the U.S. cottage cheese and food industry. Lactobacillus acidophilus, bifidobacterium and Lactobacillus casei were among the most common probiotics found in cottage cheese. On the other hand, Smith Dairy Product Co. of Orrville, Ohio implemented a slow-cooking techniuqe to craft its Fat Free Cottage Cheese with the same flavor from its regular cheese products.

An interview with several executives in the dairy products industry in the U.S. including Ruben Abril, Mike Buttshaw, and Lori Covert is presented. When asked why dairy foods are ideal carrier for docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) omega-3s, Buttshaw states that they provide the "minimal fat basis" needed to incorporate the omega 3 oils. Abril and Covert tell that is best to add omega-3s in milk at the end of the process to minimize exposure to high temperature. INSET: Group's Focus to Differentiate and Educate.

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 focuses on the high level of frozen dessert innovations as marketers work to keep consumers coming back for more in what has become one of the most competitive categories in freezers in the U.S. However, though product innovation is up, product longevity is down. Innovative flavors and varieties of ice cream have a life cycle that is often only one or two 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.

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.

Reports on the effort of major food companies in promoting high-fiber food in the U.S. Impetus to the trend; Names of the companies involved; Nature of fiber.

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.

Interviews several representative of companies on the emergence of low-carbohydrate dieting in the U.S. Changes made by consumers to their diet on the amount of carbohydrate consumption; Efficacy of modified carbohydrate dieting; Opinions on labeling carbohydrates or net carbohydrates on food labels.

Focuses on innovation of dairy food products in the U.S. Availability of low-carbohydrate alternatives; Adjustment of milk formulation to growing children's needs; Development of cheese products with phytosterol esters by Lifeline Food Co.

Provides tips on how to help consumers choose the type of ice cream flavors in the U.S. Selection of low-carbohydrate products; Concern on fat content of ice cream; Preference of children to brightly colored combinations and fruit flavors.

Focuses on the development trends of dairy product as of 2003 in the U.S. Addition of phytosterol to cheese products; Contribution of cultured dairy products for toddlers to proper brain development; Health benefits from ready-to-drink dairy and fruit beverages.

Focuses on the trends in the cultured dairy products in the U.S. Increase in the retail sales of drinkable yogurt; Popularity of yogurt in the market; Features of yogurt. INSET: Yogurt Face and Lid Lifts.

Reports the variation of the cheese products of various cheesemakers in the U.S. Launch of the Packers Colored Pizza by Jack; Introduction of the Sliced Asiago by BelGioioso Cheese Inc.; Availability of a chunk cheese variety from Sargento Foods Inc.

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

Features innovative trends in the development of dairy products in the U.S. Importance of availability of ingredients; Significance of calcium; Highlight on nutritional value of ingredients; Changes in regulations implemented by the Department of agriculture. INSET: Organic Product Development.

Part I. Focuses on the ingredient opportunities and trends in the dairy industry and the effect of the September 11, 2001 terrorist attacks in the United States (U.S.) on consumer needs. Introduction of a kefir line by Lifeway Foods Inc.; Consumer acceptance of flavoring cultured dairy foods; Discussion of the increasing demand for milk-based beverages; Focus of cheese flavor development.

Features Well's Dairy Inc., a dairy products manufacturer in Le Mars, Iowa. Information on the retail frozen business of the company; How the company develops products; Ingredients used by the company.

Focuses on the market of chocolate milk products and other retail flavored milk in the United States in 2001. Information on the manufacturers of flavored milk products; Use of cocoa powder ingredients and sweeteners; Types of chocolate milk powders available on the market. INSETS: Flavored Milk Explosion Continues;Chocolate: Food or Drug?.

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.

Presents information on the regulations of the United States Food and Drug Administration regarding nutritional information and false advertisements of functional foods products. Nutritional value of functional foods and beverages; Details on the proposed addition of nutrients and vitamins to dairy products.

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.

Provides travel information on the city of Chicago, Illinois, the site the 1999 Worldwide Food Expo. Information on the elevated train and rapid transit system in Chicago; Restaurants in the city; Museums and architectural attractions in Chicago. INSET: A Cow Town Once Again, by Dave Fusaro.

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.

Reports on the United States dairy products industry' utilization of convenience stores and vending machines to generate more revenues. Use of upscale vending machines to attract customers to purchase single-serve beverages; Convenience stores as a fill-in shopping opportunity for perishables; Marketing of milk as beverage. INSET: Dairy category management in C-stores..