On the Cutting Edge of Fruit Juice Sugar Reduction

Posted on:December 17, 2019

Israeli-based startup Better Juice recently announced that it was teaming up with Brazilian Juice producer Citrosuco SA to establish a pilot plant that will ultimately lead to the production of reduced sugar orange juice. Better Juice Ltd. has developed innovative … Continue reading


Market Size and Applications for Dairy Proteins

Posted on:December 2, 2019

THE DAIRY INGREDIENT SECTOR remains a dynamic and crucial source of proteins for foods and beverages. The global market for dairy proteins includes many mature ingredients. “However, it is the newer ingredients, such as native whey, micellar casein and peptides, … Continue reading


Do Clean Labels Have Unintended Health Consequences?

Posted on:October 3, 2019

Dietary recommendations for clean eating are consumer-driven and not backed by science, according to Joanne Slavin, Ph.D., RD, Professor, Department of Food Science and Nutrition, University of Minnesota. Slavin’s presentation was titled: “Do Clean Labels Have Unintended Health Consequences?” Clean … Continue reading


Accuracy in Protein Labeling: Following the Letter of the Law

Posted on:January 14, 2019

Click to Enlarge WHEN IT COMES TO labeling, given the litigious society we live in, food and ingredient manufacturers have more to worry about than government oversight from the FDA and FTC. “The FDA looks at your labeling; the FTC … Continue reading


Dairy Protein Ingredients Offer Functionality and Consumer-Friendly Labels

Posted on:November 12, 2018

As part of the clean label trend, consumers are demanding removal of ingredients from food that they perceive as not “clean,” or unhealthy. “Dairy ingredients offer a clean label alternative to ingredients that have landed on a ‘no no’ list. … Continue reading


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