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Product Research: Dry milk ingredients

Research continues to build markets for dry milk ingredients. The product research program at Dairy Management Inc.™ (DMI) studies these ingredients’ abilities to form and stabilize emulsions, and to improve the mouthfeel, texture and flavor of foods and beverages. Current research is focused on developing innovative ingredients, as well as improving functionality and flavor of dry milk ingredients.

	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 >>
	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 >>
	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 >>
	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 >>
	Dulce de Leche with Deproteinized Whey This caramel sauce gets its rich flavor and creamy texture from dairy ingredients, including deproteinized whey. Read More >>
	No-Bake Cheesecake Filling Fill chocolate cups with elegant cheesecake mixture for small portions and big flavor from dairy ingredients. 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 >>
	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 >>
	Rethinking Dairy Ingredients Advances in technology have opened up new ways to take advantage of the benefits of milk and milk components. 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 >>
	Boosting Dairy's Profile DMI hosts weight management symposium, shows innovative uses of ingredients at IFT 08. 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 >>
	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 >>
	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 >>
	Benefits of Dairy Ingredients in Confections Dairy ingredients provide flavor and functionality in a variety of confectionary products. Read More >>
	Dairy Ingredients Technical Bulletin: Dairy Ingredients in Bakery Products Dairy ingredients are essential in the formulation of bakery products. Read More >>