October 2011/Prepared Foods -- Dairy beverages and desserts not only help beat summer heat, they also afford new taste experiences and may provide a background for a variety of nutrients, through fortification. Dairy products also carry widely known health benefits of their own, such as proteins and calcium. Additionally, recent studies widely covered in the press have reported that saturated fat is not necessarily the health worry it was once thought. (See the sidebar “Questioning Saturated Fat’s Role.”) As concerns over saturated fats from dairy products become tempered, consumer attitudes may well warm towards both low- and high-fat dairy products--including indulgent cream pies, ice creams, malts, mousses and beverages.
This offers opportunities for food manufactures marketing dairy products to all food distribution channels, including retail, foodservice and even schools. In order to create unique dairy beverages and desserts that maintain flavor and product stability over time, wide arrays of ingredients are available to help with any issue.