Each year, Prepared Foods honors the food and beverage industry’s most ground-breaking innovations, as well as the teamwork behind those products. This year’s awards, sponsored by the American Egg Board, were presented at the Prepared Foods’ New Products Conference in September and recognized a range of products--from entrees to desserts.
IOI-Loders Croklaan recently introduced Freedome® IC500, an innovative dairy fat replacer that is a drop-in solution claimed to provide frozen dessert manufacturers with the ability to reduce and control costs, while maintaining desired end-product quality.
Stabilizers and trendy flavorings are important elements in successful dairy-based products. Their healthful image is enhanced by fortifying ingredients and, also, emerging knowledge that lessens saturated fat’s role in heart disease.
Finding the proper balance in calcium intake, particularly for black men, could be pivotal in reducing the risk of prostate cancer, a Wake Forest Baptist Medical Center study found.
A study published by the American Journal of Clinical Nutrition found that women who ate at least 100g of yogurt every day had significantly less plaque build-up on the walls of their carotid arteries -- the blood vessels that supply the brain with oxygen. Carotid artery plaque is one of the leading risk factors for stroke and heart disease.
September 19/London/Nursing in Practice -- Unborn babies could be at increased risk of asthma and hayfever if women were to eat low-fat yogurt during their pregnancy, researchers claim.
Researchers have developed 14 non-dairy-based calcium-rich products and 12 dairy-based calcium-rich products using methods like malting and fermentation "as food-based interventions" to raise calcium intake in children.
With summer coming to a close, children across the country are gearing up for school, and while some districts have banned certain milk products (notably Los Angeles’ decision to bar the sale of all flavored milks), the dairy drink remains on school menus all over.
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