Working with Dairy

The diversity of milk, milk products, and cheese ingredients is vast

Greg Miller PhD

Erin Coffield RDN

January 16, 2017

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The diversity of dairy products—from nutrition and taste, to functionality and texture, to their stand-alone attraction for consumers—continues to be discovered.

Land O’Lakes Ingredients: Hot Stuff

Land O’Lakes Ingredients offers 3-Pepper CheddarChroma Cheese Powder

August 18, 2015

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With a rich dairy heritage, Land O’Lakes Ingredients offers a portfolio of specialty ingredients, which include a variety of spray-dried dairy powders from cheddar to Romano.

Cheese: A Corporate Development Chef’s Perspective

Prepared Foods talks with Glenda Murray, CRC, CEC, corporate development chef for cheese processor Sargento Foods Inc., Plymouth, Wis.

October 16, 2014

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What have been a few of the most interesting culinary or menu trends involving cheese?

Formulating with Cheese Ingredients

It’s no cheesy deal for processors when research chefs tap into the trend of adding exotic fromage to formulations.

David Feder , RDN Jason Herbert Paula Lambert

October 16, 2014

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When white cheddar began showing up in popcorn, crackers and tortilla chips back in the 1980s, it wasn’t just a Gen Y rebuttal to the glow-in-the-dark orange electric cheese foods of its youth.

CPX20: Cannabis Products Exchange

CPX20: Cannabis Products Exchange is a unique new event spotlighting the latest in the development and production of legal cannabis edibles and beverages. This interactive two-day conference is designed to inform and inspire the ideation, innovation, research and development, manufacturing, packaging, distribution, and consumer safety of legal cannabis edibles and beverages.

Food Affordability: Navigating Today’s World, Emerging Stronger Tomorrow

The webinar will provide the audience with an overview of the economic pressure and consumer concerns in the current food market during COVID-19, and what to expect in the future. Ingredion will highlight insights and capabilities that can help manufacturers maintain their margins while delighting consumers with more affordable food choices.

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FUTURE INNOVATION

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Prepared Foods

July 2020

Check out the July 2020 issue of Prepared Foods, featuring our cover story on the critical formulation roles of flours and starches, the hot beverages market, new chocolates and candies hitting the shelves, and much more.

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