Consumer regard for yogurt has ebbed and flowed over the past few decades, but yogurt’s healthy attributes and a wider recognition of the benefits of probiotics finally cemented the segment as a sales powerhouse. According to Citigroup Global Markets, total yogurt sales in 2010 amounted to $4.1 billion.
Using a natural milk protein called casein, researchers have created nanocapsules so tiny that they solve the longstanding problem of how to add nutrients to clear beverages without clouding or effects on taste or appearance.
Most Australian children in their last year of primary school think cotton socks come from animals, while one-quarter believe yogurt is from plants, a study warning of the growing gap between city and country found.
Lycored Ltd.’s unique tomato lycopene formulation is tailored specifically for use as natural colorant in surimi applications, enabling food manufacturers to use a natural, vegetarian colorant. Surimi is a highly popular food product in Asia and the U.S. and is available in many shapes, forms and textures—which are often identical to the meat of lobster, crab or other shellfish.
Initial testing in acid and bile salts found that Lactobacillus strains had a significantly higher acid tolerance than the lactococci strains and E. hirae, according to a Norwegian statement.
A new study shows that fish oil can be added to goat cheese to deliver high levels of heart-healthy omega-3 fatty acids without compromising taste or shelflife.
Butter Buds Food Ingredients has been selected to participate in The Profitable Sustainability Initiative of Wisconsin. The Racine-based company is one of thirty state manufacturers selected for this program.
RSS
