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Breakfast Bites 
Start the moring right with portable, protein-packed cheesy breakfast bites Read More >>
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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 >>
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| 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 >>
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Emerging Milk Protein Opportunities Special Report
Milk can be fractionated into components and used as ingredients to boost the protein in foods/beverages. Read More >>
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Get Your Share of Snack Time
By incorporating dairy and dairy ingredients into new snack products, food manufacturers can tap into this lucrative market and increase sales with products that consumers crave. Read More >>
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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 >>
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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 >>
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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 >>
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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 >>
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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 >>
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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 >>
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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 >>
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For carrying an extra boost of nutrition, dairy delivers
Dairy foods remain a choice vehicle for functional ingredients such as antioxidants, fatty aciids, fiber, probiotics and whey protein. Read More >>
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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 >>
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Protein, Satiety and Healthy Weight
Manufactures can find new opportunities for weight management products by adding whey protein to formulations. Read More >>
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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 >>
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Unraveling the Mysteries of Shelf Life
Processors continue to look for ways to improve milk shelf life. Read More >>
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| 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 >>
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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 >>
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Yogurt in a High State of Ferment
Yogurt is well positioned to take advantage of the health and wellness trends. Read More >>
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Fortification for Milk and Beverages
There is an opportunity to promote milk as a great source of nutrients, including vitamin D. Read More >>
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There's something about dairy
Dairy is the leading food-based delivery system for probiotics, and there are many reasons why. Read More >>
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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 >>
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Prototype Reduced-Calorie Chocolate Milks That Kids Enjoy
Seven chocolate milk formulations were developed in collaboration with dairy processors and flavor houses led by Dairy Management Inc. Read More >>
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Whey Products in Yogurt and Fermented Dairy Products
Improved flavor and texture and nutritional enrichment are just a few of the benefits whey products bring to yogurt. Read More >>
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Flavored Cheeses? Yes we can!
Cheesemakers are developing more artistic creations flavored with herbs, spices, vegetables, fruits and other ingredients. Read More >>
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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 >>
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Restricting Melt for Performance and Value
Cheese can be developed to meet the meltability and flow needs for different food applications. Read More >>
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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 >>
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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 >>
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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 >>
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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 >>
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Surviving the Journey
Dairy foods provide an edge in sustaining and delivering probiotic bacteria to the gut in sufficient numbers. Read More >>
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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 >>
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Rethinking Dairy Ingredients
Advances in technology have opened up new ways to take advantage of the benefits of milk and milk components. Read More >>
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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 >>
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Boosting Dairy's Profile
DMI hosts weight management symposium, shows innovative uses of ingredients at IFT 08. Read More >>
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Melty, spicy, healthy.
Adding cheese to your product can help align it with ethnic, health or convenience trends. Read More >>
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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 >>
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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 >>
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| 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 >>
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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 >>
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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 >>
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Dairy Products and Weight Management
Dietary calcium in dairy foods may favorably affect body weight, body fat and lean mass. Read More >>
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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 >>
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Gaining Ground
Reveling in progress made in key channels, milk processors invest heavily in new products that meet consumer demand. Read More >>
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Highway to Health
Makers of cultured products respond to consumer demand for products with added wellness benefits. Read More >>
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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 >>
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Formulating Reduced Calorie Reduced Sugar Flavored Milks
To help the industry understand kids’ preference in flavored milk, DMI conducted sensory tests using brands of flavored milk available in schools and the marketplace. Read More >>
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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 >>
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A New Appreciation for Vitamin D
Recent attention on vitamin D stems from the unexpected finding of widespread vitamin D deficiency in children and adults, emerging evidence of an expanding beneficial role for vitamin D in health. Read More >>
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Using the Real® Seal
The real seal logo may be used on core U.S. dairy products that meet federal standards of identity. Read More >>
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The Role of Dairy Foods in Weight Management
The cause of overweight and obesity is multifactorial and successful prevention or treatment depends on multiple actions. A promising beneficial role for dietary calcium and dairy products in weight management has recently emerged. Read More >>
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Building Strong Bones: Starting in the Early Years
Although osteoporosis typically affects older adults, its prevention begins in childhood and adolescence by optimizing genetically determined peak bone mass reached sometime between late adolescence and the early 20s. Read More >>
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Cow's Milk Allergy Versus Lactose Intolerance
Milk protein allergy and lactose intolerance underlie most adverse reactions to cow’s milk and milk products. Many differences exist between these conditions, including their cause, prevalence, prognosis, clinical symptoms, diagnosis, and management. Read More >>
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The Role of the School Environment in Contributing to Children's Wellness
The need to improve children's nutrition and physical activity has never been greater and schools are an ideal setting to help make this happen. Read More >>
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Tools for Innovation: Making Milk the Obvious Choice
New research identifies how branded manufacturers can provide the right product for the right need at the right time. Read More >>
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| 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 >>
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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 >>
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| 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 >>
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| 150 Calorie Strawberry Milk Formulation Sheet
This formulation uses moderate levels of added sugar with strawberry flavoring to develop a healthy, flavored milk with true kid appeal. Read More >>
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| 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 >>
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| Benefits of Dairy Ingredients in Dairy
Dairy-based ingredients are perfect for product developers to use in dairy foods. Read More >>
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| Can probiotics be used in dairy foods?
Yes. Enhancing products with probiotics—which are helpful bacteria with the potential to improve intestinal health and support a healthy immune system—is a great way for dairy processors to add value. Read More >>
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| Cheese Food, Cold-pack Formulation Sheet
This formulation contains: processed american cheese and reduced-lactose whey. Read More >>
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| Cheese, Reduced-fat Processed Spread/Sauce Formulation Sheet
This formulation contains: cheddar cheese, 100 day; lowfat milk (1%), skim milk and 50% whey protein concentrate. Read More >>
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| Cream Cheese Filling Formulation Sheet
This formulation contains: cream cheese, nonfat dry milk and 34% whey protein concentrate. Read More >>
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| Drinkable Yogurt Formulation Sheet
This formulation contains: skim milk and yofast. Read More >>
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| Facts About Milk
A standard 8-oz. serving of milk provides good to excellent sources of nine essential nutrients, making it one of the most nutrient-dense foods. This means it provides a high level of essential nutrients compared to its calories. Read More >>
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| Facts About UF Milk
Ultrafiltration of milk can be used to produce popular new dairy products and dairy-based foods and beverages that are higher in protein and lower in carbohydrates than traditional milk. Read More >>
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| Facts About Yogurt
Yogurt and other cultured dairy products are made by adding specific cultures to fluid dairy products in order to convert some lactose (milk sugar) into lactic acid. Read More >>
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| Look Again at Dairy as you Replace Trans Fat
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 >>
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| Sweetened Condensed milk Replacer Formulation Sheet
This formulation contains: dry sweet whey. Read More >>
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| Why should food and bev formulators use dairy ingredients?
Dairy ingredients offer formulators the whole package—great taste, nutrition, versatility and functionality. Read More >>
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| 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 >>
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| What makes a product eligible to carry the REAL® Seal?
The REAL® Seal logo is used on basic U.S. dairy products such as milk and cheese that meet federal standards of identity. It also may be used on manufactured products using U.S. dairy products or ingredients if it meets certification requirements. Read More >>
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Adding Value to Milk Through Innovation
The time is now for milk processors to invest in product, process, package and promotion innovations -- just as other beverage manufacturers are doing. Milk consumption can increase if the dairy industry also innovates in these areas. Read More >>
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| 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 >>
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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 >>
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Dairy Foods and Probiotics: A Perfect Opportunity
Scientist are investigating whether dairy is the preferred delivery vehicle for probiotics cultures. Read More >>
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Whey Products in Cold Pack and Pasteurized Processed Cheese Foods and Cheese Spreads
Using whey ingredients in cold pack and processed cheese improves sheeting, slicing, shredding and spreading, and enhances melting characteristics. Read More >>
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Coconut Cream Tartlet
Evoke memories of grandma's cream pie with portion-controled creamy indulgence. Read More >>
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Honey Lavender Soothie
This upscale taste experience combines the smooth deliciousness of milk with the serene natural flavors of honey and lavender to create a soothing, warm, high-protein beverage. Read More >>
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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 >>
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Protein Chiller
Get out of the snack bar rut with this refreshing, frozen alternative. Read More >>
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