| DMI Ingredients Group transitions to USDEC 
The dairy ingredients program for the U.S. market has formally transitioned from Dairy Management Inc. to the U.S. Dairy Export Council to support a global ingredients platform. Read More >> |
| Dairy Ingredient Vantage Point, July 2010
USDEC samples dairy-based snack prototypes at IFT 10. Sodium reduction continues to be a concern for consumers. 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 >> |
| 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 >> |
| 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 >> |
| Enriched Toffee Reduced-Fat Ice Cream with Probiotics
A deliciously satisfying dessert. This ice cream contains 27% less fat than regular ice cream and good-for-you probiotics in a tasty frozen treat. Dairy's nutrition, functionality and flavor help satisfy consumers' cravings. 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 >> |
| Latest Research on Milk Protein Fraction Featured at ADSA Annual Meeting Symposium
The ASDA symposium will share recent advances in research on cutting-edge processes in milk protein fractionation such as the separation of whey proteins directly from skim milk and more. 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 >> |
| Say Queso: Hispanic Cheeses for Product Development
The functional and textural attributes of Hispanic cheeses make them versatile for use in processed foods. 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 >> |
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| Dairy Ingredient Vantage Point, April 2009
Despite the economy impacting consumer buying behavior, dairy ingredient suppliers can take the lead and can build their business plans around what's happening in the marketplace. 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 >> |
| Lowfat cheese research leads to pizza innovation
Research is making progress to develop low-fat cheese for pizza applications. Read More >> |
| Low-fat Cheese Research Special Report
A major research effort is underway to develop low-fat cheeses with consumer-acceptable flavor, texture and function. 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 >> |
| 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 >> |
| 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 >> |
| 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 >> |
| Delivering Functional Benefits
Dairy products are proving to be effective vehicles for functional ingredients like omega-3 fatty acids, probiotics and plant sterols. 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 >> |
| 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 >> |
| 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 >> |
| 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 >> |
| California Dairy Foods Research Center
The California Dairy Research Center brings together the full capabilities of the Dairy Products Technology Center (DPTC) at Cal Poly and programs at the UC-Davis to support the dairy industry from farm to table. Read More >> |
| DMI National Dairy Foods Research Centers and Applications Labs
The National Dairy Foods Research Center Program, a DMI-sponsored, coordinated research program, provides industry with leading-edge dairy product and ingredient research and technical resources that support dairy industry innovation. Read More >> |
| Midwest Dairy Food Research Center
The Midwest Dairy Foods Research Center combines resources from the University of Minnesota (St. Paul), South Dakota State University (Brookings) and Iowa State University (Ames). Read More >> |
| Southeast Dairy Foods Research Center
The Southeast Dairy Foods Research Center, with support at NC State (Raleigh) and Mississippi State University (Starkville), actively participates in national research planning and execution on behalf of the dairy industry and other entities. Read More >> |
| Western Dairy Center
The Western Dairy Center’s primary location is Utah State University (Logan), with additional resources available at other universities in the Intermountain West. Read More >> |
| Wisconsin Center for Dairy Research
The Wisconsin Center for Dairy Research is located within a licensed, operating dairy plant on the UW–Madison campus and is one of the premier dairy research centers in the United States. 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 >> |
| 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 >> |
| 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 >> |
| 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 >> |
| Staying Alive: Maximizing Live Bacteria in Fermented Products
Probiotic viability and survival can be enhanced or reduced in fermented milk products like yogurt. 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 >> |
| 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 >> |
| 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 >> |
| 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 >> |
| 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 >> |
| Sensory Evaluation of Dairy Products
Sensory analysis techniques have developed into powerful tools for understanding how the appearance, flavor and texture attributes of dairy products drive consumer preferences. 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 >> |
| 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 >> |
| 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 >> |
| Whey Permeate Offers Benefits in Baked Products
Whey proteins have risen from obscurity to ordinary use, finding a niche in everything from sports drinks to cake mixes. Can whey permeate find the same success? 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 >> |
| Dairy Ingredients Technical Bulletin: Dairy Ingredients in Bakery Products
Dairy ingredients are essential in the formulation of bakery products. 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 >> |
| Pizza Update. New Cheese Technologies and Innovations.
Dean Sommer, cheese technologist at the Wisconsin Center for Dairy Research, shares the latest in pizza cheese research. Read More >> |
| Whey Products in Baked Goods
Whey proteins play vital roles in bread formulations, such as enhancing crust browning, crumb structure and flavor, improving toasting qualities and extending shelf life. 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 >> |