Stabilizers and trendy flavorings are important elements in successful dairy-based products. Their healthful image is enhanced by fortifying ingredients and, also, emerging knowledge that lessens saturated fat’s role in heart disease.
For companies searching for a way to meet the surging consumer demand for healthier foods and beverages that still taste great, WILD has an exciting answer.
Food extrusion can be used to produce pasta and other cold-formed products, ready-to eat cereals, snacks, pet food, confectionery products, modified starches for soup, baby food and instant foods, beverage bases and textured (or texturized) vegetable protein.
Proteins perform critical functions in formulations and impact nutritional profiles and sensory characteristics. Research looks at several key plant protein attributes, using mayonnaise as a model system.
Food ingredients obtained from milk have long been used for their functional and nutritional properties. A new approach promises an increased ability to link these and even more specialized, dairy-derived ingredients with specific health benefits.
New research suggests a higher-protein, lower-carbohydrate energy-restricted diet has a major positive impact on body composition, trimming belly fat and increasing lean muscle, particularly when the proteins come from dairy products.
Only some 3% of the U.S. population describes itself as vegetarian, according to a 2009 Vegetarian Resource Group (VRG) survey conducted with the polling firm Harris Interactive.
Following an application from Gelita AG, submitted via the Competent Authority of Germany, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver an opinion on the scientific substantiation of a health claim related to collagen hydrolysate and maintenance of joint health.
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