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Dupont Nutrition & Health Expands Cheese Facility Capabilities

The recent expansion at Kansas City lab builds on science and application offering to the cheese industry
January 18, 2017
Previously, testing at the facility was limited to a lab environment. With these upgrades, the facility is now equipped to test cultures in real world environments, as well as to manufacture and age cheese.
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New noosa Yoghurt Flavors

New noosa Yoghurt Varieties

Three new varieties include Orange & Ginger, Strawberry & Hibiscus and Pear & Cardamom
January 17, 2017
These tart and sweet flavors pair noosa’s velvety plain yoghurt with juicy fruits and a hint of herbs and spices.
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Milk and Milk Products

Working with Dairy

The diversity of milk, milk products, and cheese ingredients is vast
Greg Miller, PhD, MAC
Greg Miller PhD
Erin Coffield, RDN
Erin Coffield RDN
January 16, 2017

The diversity of dairy products—from nutrition and taste, to functionality and texture, to their stand-alone attraction for consumers—continues to be discovered.


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Building Texture Into Sugar-Reduced Products

Sugar slashers take note: building back sweetness is only half the equation. You have to tend to texture, too, to deliver a sensory experience
January 13, 2017

"New year, new you,” right? How about “New year, new dairy formulation”? As we settle into 2017, one thing that isn’t changing — amidst a whole lot that is — is the public’s not-so-subtle request that food processors substantively change the formulations of their favorite foods and beverages, dairy included.


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TIC Gums: Organic Yogurt Texture

TIC Gums’ new Dairyblend YG OG 6 is a new organic, non-GMO hydrocolloid system for indulgent yogurt applications
January 11, 2017
TIC Gums introduces Dairyblend YG OG 6, an organic, non-GMO hydrocolloid system for use in indulgent yogurt applications.
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Dannon Foodservice Transforms Products Lines

Light & Fit Nonfat Yogurt, Oikos Greek Nonfat Yogurt and Dannon Yogurt Made with Whole Milk experience updates that align with consumer demands
January 9, 2017
Dannon Foodservice, White Plains, N.Y., introduced three transformed product lines—Light & Fit Nonfat Yogurt, Oikos Greek Nonfat Yogurt and Dannon Yogurt Made with Whole Milk—in sync with its mission to bring health through food to as many people as possible.
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Tea-rrific Tea-Infused Ice Cream

New artisan ice cream is available in seven flavors
January 6, 2017
The ice cream is made with cream from local New England farms, nonfat dry milk, cage-free eggs and organic evaporated cane sugar.
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Craveables, New Yogurt Smoothies

The line comes in three dessert-style flavors: lemon bar, tres leches and vanilla cupcake
January 5, 2017
A 6.7-ounce serving has 17 to 18 grams of sugar, 140 calories and 5 grams of protein.
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Bofanna Frozen Fruit Cream Bars

Bofanna Frozen Fruit Cream Bars

The bars use a rich level of butter fat, as well as a generous portion of farm fresh fruit, combined with Pure Health probiotics
December 30, 2016
Bofanna Bars, St. Paul, Minn., launched new frozen fruit and cream bars, available in grocery aisles through the Midwest.
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