| Designer Milks 
Milk fractionation allows food and beverage manufacturers to keep all of the best components milk has to offer — its texture, taste, protein content and calcium — and remove lactose to provide value-added milk and dairy protein concentrates. Read More >> |
| Dairy Research Center Helps Artisan Cheese Company Find Success
Beehive Cheese Company’s use of Western Dairy Center's product research and resources helped grow the business and support its continued success. Read More >> |
| Research Leads the Whey
Ongoing research looks at ways to further improve the functionalities of whey-based ingredients. Read More >> |
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| The whey to help seniors with muscle loss
Research has shown a diet including whey protein and lifestyle changes can address muscle loss, and help aging consumers maintain an active lifestyle. Read More >> |
| Researchers debate impact of flavor, food safety with sodium reduction in cheese.
Cheese manufacturers are struggling with the challenge of putting out a lower-sodium cheese that follows food safety standards and appeals to consumer taste and flavor preferences. Read More >> |
| Dairy's triple play: flavor, function and nutrition
dding dairy ingredients like cheese, whey protein and yogurt helps incorporate heathfulness into baked products. Read More >> |
| Dairy ingredients boost wholesome, natural appeal
Bakers can use dairy ingredients to capitalize on three market trends: natural products with a clean label, permissible indulgence, and gourmet cheese combinations. Read More >> |
| Reigning in Weight With Whey
By using whey protein as an ingredient, food and beverage manufacturers can reach out to consumers seeking natural ways to curb hunger. Read More >> |
| The Tale of a Start-Up Success
Developer of a kefir beverage uses market insights, sensory research and regulatory support to launch new product line. Read More >> |
| Positively Protein
The health halo surrounding proteins, particularly whey protein, has translated to crisp sales in the wellness, weight management and fitness categories. Read More >> |
| Value-Added Dairy: Meeting Consumer Demand for Foods with Health Benefits
To address health conscious consumers, processors can develop value-added dairy products by enhancing dairy's naturally existing healthful attributes. Read More >> |
| Seeking Satisfaction
Recent studies show proteins, especially those from dairy, may be the best trigger for satiety. Read More >> |
| Functional Dairy Products: Beyond Calcium, dairy products offer a treasure trove of nutritional benefits
Dairy has evolved to become a delivery system for health-inducing nutrients that appear to help with a variety of conditions plaguing Americans. Read More >> |
| Protein, Satiety and Healthy Weight
Manufactures can find new opportunities for weight management products by adding whey protein to formulations. Read More >> |
| Researchers Debate Impact of Flavor, Food Safety With Sodium Reduction in Cheese
Cheese manufacturers struggle with the challenge to develop a low-sodium cheese that follows food safety standards but appeals to consumer taste preferences. Read More >> |
| The Promising Potential of Prebiotics & Probiotics
Research reveals interesting applications for probiotic bacteria and their frequent partners in health and prebiotics. Dairy aids in the delivery of probiotics. Read More >> |
| The Whey to Win the Performance Product Race
Food and beverage manufacturers who formulate with whey protein are finding that they can easily deliver nutritional value and taste. Read More >> |
| Unraveling the Mysteries of Shelf Life
Processors continue to look for ways to improve milk shelf life. Read More >> |
| A Whey to Satisfy Protein Needs
Whey protein has become a key ingredient in the functional and nutritional food and beverage market. Read More >> |
| Lowfat cheese research leads to pizza innovation
Research is making progress to develop low-fat cheese for pizza applications. Read More >> |
| Formulating for the Hispanic market
Bakers who understand Hispanic culture and preferences can capitalize on this growing market segment. This includes incorporating Hispanic cheeses. Read More >> |
| Whey Proteins and Slow Churning
Whey protein offers a broad range of applications across a range of ice cream products from low fat to full fat. Read More >> |
| Yogurt in a High State of Ferment
Yogurt is well positioned to take advantage of the health and wellness trends. Read More >> |
| Fortification for Milk and Beverages
There is an opportunity to promote milk as a great source of nutrients, including vitamin D. Read More >> |
| There's something about dairy
Dairy is the leading food-based delivery system for probiotics, and there are many reasons why. Read More >> |
| Communicating Dairy's Nutrient Power to Consumers
As consumer make heathier food choices, there is an opportunity for dairy processors to emphasize the potassium and vitamin d content in milk and dairy foods. Read More >> |
| The tide is churning in Hispanic cheese research
Consumer interest in ethnic cheeses and the growth of the Hispanic population in the United States have propelled Hispanic cheeses to be one of the fastest growing food product markets in the U.S. dairy industry. Read More >> |
| Lean, Mean Protein Machine
There is a body of evidence confirming protein's positive role in weight management. Read More >> |
| Say Low-Fat Cheese
Major research efforts now underway aim to produce low-fat natural and process cheeses addressing the flavor, texture, functionality and fat-content challenges faced by food manufacturers. Read More >> |
| The Changing Nature of Sport Drinks
From low-glycemic sweetener systems to functional proteins, the formulation of sports beverages is becoming ever more complex. Read More >> |
| Say Low-fat Cheese
Research is helping to produce low-fat cheese that addresses the flavor, texture, functionality and fat-content challenges faced by food manufacturers. Read More >> |
| Flavored Cheeses? Yes we can!
Cheesemakers are developing more artistic creations flavored with herbs, spices, vegetables, fruits and other ingredients. Read More >> |
| Restricting Melt for Performance and Value
Cheese can be developed to meet the meltability and flow needs for different food applications. Read More >> |
| A Dairy Delight: Whey protein shows promise in improving health
Consumption of foods and beverages with whey protein ingredients can help individuals reach protein levels that may have positive health effects. Read More >> |
| Research necessary before entry into the Hispanic cheese market
As is often the case, demographics have a major impact on product market growth and marketing efforts. The Hispanic population in the U.S. is booming. Read More >> |
| Versatility of Hispanic Cheeses Could Boost Market
Hispanic cheeses offer new market opportunities for processors and food manufacturers in the U.S. due to their wide variety of functions and flavors. Read More >> |
| Charged up Cheese
When it comes to probiotics in the dairy case, innovation in yogurt remains king. But the wheels are in motion where cheese's ascension to the throne - or at least an elevated position may not be far behind. Read More >> |
| Dairy Solutions to Application Challenges
Formulation goals, from boosting protein in a beverage to creating trendy ethnic foods can be achieved through the use of whey, milk and cheese ingredients. Read More >> |
| Nutritional Defenses Against Aging
Some food ingredients can help combat the negative effects of aging, opening opportunities to market new products to older adults. Read More >> |
| Put Some Mambo in Your Milk
Dairy processors can maintain high dairy consumption of Hispanic immigrants by developing dairy beverages originating in Latin American cultures and cuisines. Read More >> |
| Surviving the Journey
Dairy foods provide an edge in sustaining and delivering probiotic bacteria to the gut in sufficient numbers. Read More >> |
| Advances in low-fat cheeses offer new market opportunity.
DMI has a number of research and application labs throughout the U.S. conducting low fat cheese research. Read More >> |
| Rethinking Dairy Ingredients
Advances in technology have opened up new ways to take advantage of the benefits of milk and milk components. Read More >> |
| A Tasteful Formulation Balance
Successfully formulating health and wellness beverages requires an understanding of the many ingredients available. Read More >> |
| Building a Better School Milk
National school nutrition standard for flavored milk or other foods and beverages is expected to be addressed by Congress in 2009. Read More >> |
| Dairy Operations
The National Dairy Foods Research Center Program provides the food industry with leading-edge dairy product and ingredient research and technical resources. Read More >> |
| The Power of Whey
Whey protein can boost a food's nutritional value and provide a variety of useful functionality and sensory properties. Read More >> |
| Boosting Dairy's Profile
DMI hosts weight management symposium, shows innovative uses of ingredients at IFT 08. Read More >> |
| DMI's DIAMOND: New program intends to bring more transparency to dairy ingredients markets.
DMI's DIAMOND tool helps ingredient suppliers and dairy processors assess market conditions. Read More >> |
| Melty, spicy, healthy.
Adding cheese to your product can help align it with ethnic, health or convenience trends. Read More >> |
| New products are using whey to bolster nutritional content.
More products are incorporating whey protein as consumers look for foods that fit in their healthier lifestyles. Read More >> |
| Emerging Role of Dairy Foods in Reducing the Risk of Metabolic Syndrome and Type 2 Diabetes
A growing body of evidence demonstrates that dairy foods may reduce the incidents of metabolic syndrome and type 2 diabetes. Read More >> |
| Cheesy Appetizer Ideas
Appetizer developers have an ever-broadening palette of cheeses and cheese flavors to use. Read More >> |
| High-value Whey Fractions Offer New Opportunities
Fractionated into its individual components, whey provides numerous concentrated functional and bioactive ingredients. Read More >> |
| Nutrient Density and Dairy Foods
A standardized, science-based definiation of nutrient density can help consumers make heathier food and beverage choices. Read More >> |
| Are All Milk Protein Concentrates Alike?
dairy detective, Sharon Gerdes, MPC, ultrafiltration, UF, UF milk, ultrafiltrated, Phil Tong, milk protein isolate, MaryAnne Drake Read More >> |
| Dairy Products and Weight Management
Dietary calcium in dairy foods may favorably affect body weight, body fat and lean mass. Read More >> |
| A Matter of Convenience
With consumers demanding great taste and convenience, cheese companies have made it their mission to deliver unique new products. Read More >> |
| Gaining Ground
Reveling in progress made in key channels, milk processors invest heavily in new products that meet consumer demand. Read More >> |
| Highway to Health
Makers of cultured products respond to consumer demand for products with added wellness benefits. Read More >> |
| Why Whey for Clear Beverages?
Whey proteins offer functionality and nutrition, making an ideal starting point for a range of healthy clear beverages for every kind of athlete. Read More >> |
| Dairy's "Halo" Shines on Children
Strong recommendations from government and the medical community recommend dairy foods offer a "healthy halo" that savvy food product developers can leverage in products for children. Read More >> |
| What's New in Pre/Probiotics
Updated technologies and scientific research have opened up the pre/probiotics market to allow for different delivery forms and additional benefits beyond gut health. Read More >> |
| Proteins Power Up
From lowering cholesterol and blood pressure to aiding in weight management and muscle recovery, proteins play an important role in today's functional food and beverages. Read More >> |
| Adding Kid-friendly Flavors to Cheese
What if you were looking for a healthy dairy snack to put in your child’s lunch box? Perhaps cheese flavored to please children might be the way to go. Read More >> |
| Find Answers to Trans Fat Questions
If you're eliminating trans fat as you formulate your products, consider adding the flavor and goodness of dairy. Dairy products are naturally very low in trans fat and naturally high in taste, nutrition and functionality. Read More >> |
| Yogurt Its a Food and Beverage Ingredient, Too!
People in the Middle East have eaten yogurt for thousands of years, and now this fermented milk product is popular around the world. Read More >> |
| Ask the Expert: Whey Proteins and Nutrition Bars
There is a wide variety of nutrition bars on the market all touting various healthy ingredients. Read More >> |
| Dairy Ingredients Technical Bulletin: Dairy Ingredients in Bakery Products
Dairy ingredients are essential in the formulation of bakery products. Read More >> |
| Formulating with UF Milk
Ultrafiltered milk is a versatile ingredient that has been around for almost a decade. It's a hot item with dairy processors and food and beverage manufacturers offering lower-carbohydrate versions of everything from milk to ice cream. Read More >> |
| Injection Technology Empowers Cheddar and Mozzarella
The same high-pressure injection technology that can be used to infuse cheese with wild colors and flavors offers a way to create vitamin-fortified cheese that tastes just like regular cheese. Read More >> |