Doctors and nutritionists have long recommended avoiding all animal fats to trim cholesterol, but Danish researchers report that cheese may not be so bad, and probably should not be lumped in the same category with butter.
Today’s consumers continue to seek grocery products containing more bold and layered flavors, and manufacturers have responded by adding more unique and global ingredients to some of the most basic products.
A new study has suggested that dairy products like milk, yogurt, cheese and butter may not increase the risk of heart attack despite the relatively high amount of saturated fat.
Proliant's VersiLacÆ is exactly the solution food researchers and purchasing managers need when facing expensive corn, whey, sugar and even cocoa prices, says Proliant.
Kraft Food Ingredients Corp.'s (KFIC) Pasteurized Cheddar Blend RS is designed to give manufacturers a tool that can adjust sodium in applications to such levels that they can add back salt to achieve desired taste.
A complete list of every new trend and ingredient at this year's IFT Show would be far too lengthy, but Prepared Foods' editors share some of the highlights gleaned from three-plus days on the show floor, at exhibitor gatherings and in a variety of networking opportunities.
