Ingredients for Dairy Processors

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According to Verley, it produces dairy proteins that combine high nutritional value with superior taste, texture, and an emphasis on sustainability.

Maxiren EVO is engineered with cutting-edge fermentation technology and targets alpha s-1 (αs1) casein via a highly specific mode of action to deliver better texture and flavor development, improved yields, and increased processing flexibility.

New ingredients from Flavorchem, IFF, and Nelson-Jameson.

Sugar reduction is not only top of mind for many consumers, but the U.S. Food and Drug Administration (FDA) as well. In January, the FDA proposed a front-of-package (FOP) nutrition label for most packaged foods. 

Vivitein BLG is a dairy protein (beta-lactoglobulin) which is produced through precision fermentation, with no animals involved in the production process. The ingredient is self-affirmed GRAS (Generally Recognised as Safe) in the U.S., the company noted.

New ingredients from Cargill, Global Organics, and Icon Foods.

This updated definition builds on the previous ADPI version by introducing a clear new requirement that whey-based ingredients labeled and sold as Hydrolysates must be deliberately processed to achieve a significantly higher level of protein hydrolysis than is observed in standard whey protein ingredients that are not processed in this fashion (such as dry whey, whey protein concentrates, and whey protein isolates).

Dairy products are in 90% of U.S. households and the health and wellness space could be big for the dairy industry, as high-protein, low-sugar products are in demand, stated Eileen Thanner, chief operational officer for fairlife LLC.

New ingredients from Cargill, Enzyme Development Corp., and Flavor Dynamics’

When processing ice cream, yogurt, or sour cream, or adding texture to an analog/vegan cheese, hydrocolloids are essential thickening and gelling ingredients that help dairy processors attain the desired viscosity, mouthfeel and creaminess of a wide range of products.