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Taking Lunches

June 1, 2010

Instances of workers “brown bagging it” and bringing meals to work to save money has increased, as a result of the recession. In Asia, food and drink products with very specific positioning to workers is not uncommon. 


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Milk's EMERGING HEALTH INGREDIENTS

May 6, 2010
Researchers uncover a “digestive symbiosis” between milk oligosaccharides and Bifidobacteria . The health benefits of other components found in milk--from CLA to whey proteins--are being investigated and commercialized.

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Clearly Said

May 6, 2010

 The functional beverages category is a continuing success story, and the credible health benefits of protein are placed to become part of that success.


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From subtle dairy notes to exotic, powerful flavorings and textures added by ethnic cheeses, a multitude of processed food applications can benefit from the addition of these dairy-based ingredients.

Choosing Cheese

Elizabeth Mannie
April 1, 2010
With so many cheeses available today, there are several categories by which they can be referenced. Milk type, country of origin, region, handling, aging and texture are some of the various classification strategies that have been used.
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Touting protein content is hot. Soy, dairy, pea, rice, egg and other proteins contribute nutritional value, while interest in gluten-free foods continues to grow.

The Popularity of Protein

April 1, 2010
Touting protein content is hot. Soy, dairy, pea, rice, egg and other proteins contribute nutritional value, while interest in gluten-free foods continues to grow.
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One organization offers studies pointing to the role that proteins, particularly whey proteins, can play in the functional beverage market for women and Baby Boomers.

Protein-based Functional Beverages

Shannon Koski
April 1, 2010
One organization offers studies pointing to the role that proteins, particularly whey proteins, can play in the functional beverage market for women and Baby Boomers.
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PROTEIN-BASED Food Ingredients

January 1, 2010
Proteins are central to formulations, for both their nutritional and functional characteristics. The industry focuses on protein ingredient quality through analytical testing.
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