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Dairy – In-Depth Focus 2019
Our Dairy In-Depth Focus features Dr Maryanne Drake of North Carolina State University as she explores reducing sugar techniques in products such as ice cream, yoghurt, and flavoured milk.
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Dairy
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On-demand, flash freezing of ice cream
Modern technologies are needed to become more energy effi cient in order to reduce their environmental footprint and lower energy costs. A food engineering lab at Cornell University has developed an energy efficient, novel machine for flash freezing liquid foods that promotes fresh and clean-label food products, especially ice cream.…
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Exploring alternative techniques for reducing sugar content in dairy products
According to research, progress is being made in producing reduced-sugar ice cream, yoghurt and flavoured milk that are more acceptable to consumers. Here, Dr MaryAnne Drake, Professor in the Department of Food, Bioprocessing and Nutrition Sciences of the Southeast Dairy Foods Research Center at North Carolina State University, explains more.
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The uptake of dairy alternatives: mooving on from milk
Where dairy once reigned supreme, modern consumers now increasingly choose an alternative. Ashley Pollock, Senior Innovation Consultant at Ayming, looks at our evolving milk preferences and offers suggestions on how the dairy and alternatives industries might navigate a steady course to ensure a place in our future diets.
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What’s driving the growth of the cheese ingredients market?
Cheese ingredients include various constituents of cheese such as milk, cultures, enzymes, emulsifiers, acids, preservatives, colours, flavours, and cheese salts. The growth of the cheese ingredients market is directly driven by the cheese industry. A report indicates that rapid growth in the fast-food industry is expected to increase the demand…
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High-intensity lighting causes a reduction of nutrients in dairy
According to a new report, LED lighting on supermarket shelves is reducing the nutritional value of milk and shortening its shelf life.
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Demand for ice cream processing equipment increases
According to a new report, ice cream processing equipment is projected to experience substantial demand during the forecast period.
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Health-conscious consumers enables rise in the probiotic yoghurt market
Probiotic yoghurt sales closed in on US$ 20 billion in 2018 and they are likely to increase at a healthy pace over the coming years.
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Study shows growth in the polysaccharides and oligosaccharides market
The global polysaccharides and oligosaccharides market exceeded a value of US$ 12.2 billion in 2018.
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Greek yoghurt sales to surge due to popularity of healthy snacks
According to a recently released report, the global Greek yoghurt market surpassed a value of US$ 5.6 billion in 2018.
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Flavouring agents market to grow due to popularity of flavoured soft drinks
According to a new report, the flavouring agents market size is estimated to surpass USD$ 21.2 billion by 2025.
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Dairy alternatives market grows as popularity of veganism increases
As veganism is accelerating towards the mainstream, the demand for plant-based food products (in particular dairy alternatives) has increased.
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Sales of probiotic yoghurt have increased and will continue to grow
New research has shown that probiotic yoghurt sales closed in on US$ 20 billion in 2018 and sales are likely to increase over the coming years.
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Fortified dairy products market to record highest CAGR through 2026
A new report anticipates that the global fortified dairy products market will record an impressive CAGR during the forecast period 2017 to 2026, especially in the APEJ region.
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Micellar casein market set for steady growth through to 2029
Consistent demand for functional ingredients complementing the flavour and texture profile of end-use products is anticipated to be a major push factor driving global micellar casein consumption.
