| IFT 10: U.S. Dairy Ingredients Add Nutrition, Provide Functional Benefit
Helping food and beverage manufacturers discover new ways to use dairy ingredients in a wide range of on-trend product applications is the focus of the U.S. Ingredients program at this year's IFT 10 Annual Meeting & Expo. Read More >> |
| Symposium Unveils Current Science and Perspectives on Dairy Ingredients Manufacturing and Applications
At the 12th Annual Dairy Ingredients Symposium, professionals in the dairy research, food and beverage industries learned about the latest science, manufacturing technology, market opportunities and food applications for value-added dairy ingredients. Read More >> |
| Dairy Researchers Present Challenges, Solutions for Reducing Sodium and Fat in Cheese at ADSA Annual Meeting Symposium
Dairy Management Inc.™ and leading dairy researchers will present a symposium on the processing and technology breakthroughs related to sodium and fat reduction in cheesemaking at the at the 2010 ADSA Annual Meeting. Read More >> |
| Whey Protein Can Help Leverage Satiety Claims That Appeal to Consumers Seeking to Curb Their Hunger
A 2008 survey conducted by NPD Group for DMI™ reveals 67 percent of consumers stated that feeling full is important when trying to lose weight and two-thirds believe that satiety is important in their food and beverage choices. Read More >> |
| Dairy sees great opportunity to leverage convenience, health/wellness trends
How can the dairy industry stay competitive in an environment of ever-changing consumer demands and food industry trends? A topic of discussion at the 2009 Dairy Innovation Forum. Read More >> |
| DMI to Highlight Dairy's Role in Nutritious, Value-added Foods, Latest in Dairy Research to Drive Innovation
At IFT ’09 DMI will demonstrate how dairy ingredients and dairy foods deliver exceptional nutrition, functionality and flavor to meet today’s consumer demands for convenient and healthier food choices. Read More >> |
| Online Resource Guide Can Help Dairy, Food and Beverage Manufacturers with Dairy Ingredient and Dairy Product Innovations
A detailed reference guide on the National Dairy Foods Research Center Program is available online. Read More >> |
| FDA Ruling: Eligible Milk and Dairy Products Can Carry Label Claims on Osteoporosis
The Food and Drug Administration has approved new health claims linking calcium and vitamin D with bone health and a reduced risk of osteoporosis, allowing processors to add these claims to the labels of eligible foods, including dairy products. Read More >> |
| Dairy Ingredients Symposium Unveils Research to Help Food/Beverage Makers Capitalize on Health/Wellness Boom
At the 2008 Dairy Ingredients Symposium, top industry experts shared insights about harnessing the benefits of dairy ingredients such as omega-3 fatty acids, probiotics, calcium and vitamin D. Read More >> |
| Symposium Reveals Low Fat Cheese Research at ADSA Annual Meeting
DMI and leading researchers from its national dairy foods research centers presented a symposium titled, Advances in Low Fat Cheese Research at the 2008 American Dairy Science Association (ADSA) Annual Meeting. Read More >> |
| New Lower-Calorie Flavored Milk Formulation
To help the industry understand kids’ preferences in flavored milks, DMI conducted a series of taste and sensory tests using brands of flavored milks currently available in schools and the marketplace. Read More >> |
| DMI-Supported Research Ushers in New Era for Cottage Cheese Manufacturing
A new technology that changes the way cottage cheese is made provides consistent quality from batch to batch. Read More >> |
| New Opportunities for U.S. Cheesemakers Focus on Ethnic Flavors, Kids Choices and Healthy Eating
There are opportunities for cheese to take on new forms, flavors and functions, said experts from the Wisconsin Center for Dairy Research at the Dairy Innovation Forum 2005. Read More >> |
| Dairy Management Inc. Research Review Confirms Whey Proteins Role in Building and Maintaining Muscle
A growing body of research finds whey protein to be effective in muscle building and muscle maintenance, laying the foundation for label claims on foods and beverages containing the milk-derived protein. Read More >> |
| New Directions for Ultrafiltered Milk Ingredients
Ultrafiltered (UF) milk has long been popular with manufacturers of reduced-carb foods and beverages as a versatile ingredient that can offer more protein and less lactose. Read More >> |
| Glycomacropeptide Offers New Option for People with PKU
Planning a simple meal can prove to be quite challenging for people with special dietary needs. Those omitting certain foods or food groups from their diets due to religious, ethical or medical reasons might be robbing their bodies of essential nutrients. Read More >> |
| IFT 10: U.S. Dairy Ingredients Add Nutrition, Provide Functional Benefit 
Helping food and beverage manufacturers discover new ways to use dairy ingredients in a wide range of on-trend product applications is the focus of the U.S. Ingredients program at this year's IFT 10 Annual Meeting & Expo. Read More >> |