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Cheeses, Sauces & Bases
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Glanbia Nutritionals: Ingredient Solutions

Glanbia Nutritionals using IFT to highlight new ingredients, concepts for bars, beverages, supplements and more

June 19, 2017

Glanbia Nutritionals, a leading global nutrition innovator and formulation specialist, will showcase five new ingredient advances at IFT17 Food Expo in Las Vegas, June 25-28, 2017. Glanbia Nutritionals experts will also be on stand to introduce the innovative, versatile ingredients and answer visitor questions.

Working with Dairy

The diversity of milk, milk products, and cheese ingredients is vast

Greg Miller PhD

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.

Baby back ribs glazed in Moonshine BBQ sauce

Spirited Rise in Sauce Ingredients

Consumer demand for artisanal foods and beverages has skyrocketed in recent years

Maggie Harvey David Sackett

January 13, 2017

Chefs, long accustomed to using wine in cooking, are borrowing a page from mixologists, adding spirits to numerous formulations, especially sauces and marinades.

DuPont: Cheese — Boost Speed, Quality

DuPont’s new CHOOZIT® Cheese Cultures reinforce leadership position in soft-ripened cheese

October 24, 2016

These new DuPont™ Danisco® CHOOZIT® brand cheese cultures, CHOOZIT® ST 20 and CHOOZIT® PC FAST, are specifically designed to optimize production and consistently produce high-quality soft-ripened cheese.

Different types of cheese from Dairy Institute of California

Highlighting the Healthy Halo of Dairy Foods

Processors are keeping it real by leveraging dairy’s whole-food credibility

Kimberly Decker

June 15, 2016

For dairy, the current era of exalting everything "real" has led to a revival of the real cheese, cream, butter, and other ingredients once replaced by artificial alternatives.

Culinary Creations: Chef Joel Minkoff

A research & development chef’s perspective on sauce trends

March 16, 2016

Prepared Foods talks sauce trends with Chef Joel Minkoff, corporate manager of culinary research and development for Chelten House Products, a private label and foodservice processor in Bridgeport, N.J.

Blount Fine Foods Corporate Executive Chef Jeff Wirtz

Q&A: Jeff Wirtz, Blount Fine Foods

A corporate executive chef’s perspective on soups, stews

January 8, 2016

Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods.

Land O’Lakes Ingredients: Hot Stuff

Land O’Lakes Ingredients offers 3-Pepper CheddarChroma Cheese Powder

August 18, 2015

With a rich dairy heritage, Land O’Lakes Ingredients offers a portfolio of specialty ingredients, which include a variety of spray-dried dairy powders from cheddar to Romano.

Eatem Foods: Vegan Umami

Eatem Foods expands flavor system capabilities

August 18, 2015

Vegan Broth Concentrate #90-451 is made of plant-based ingredients but delivers flavor, aroma and mouthfeel that mimic real oven-roasted chicken.

Land O’Lakes: Clean Label Cheese Powder

Land O’Lakes Ingredients introduces Cheese Powder with no FD&C colors

March 16, 2015

Land O’Lakes Ingredients has added CheddarChroma™ cheese powder to its line of spray-dried dairy powders, delivering a versatile cheese powder with no FD&C colors. Using vegetable extracts to provide a bright orange color, CheddarChroma brings an economical sharp cheese flavor with a cheddar and blue cheese flavor profile.