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| | News & Analysis on the Dairy Industry & Markets |
Special Edition: Reformulation and sugar reduction
We round up some of the latest research into sugar, salt and fat reduction and look at the regulatory and consumer trends driving reformulation activity in the dairy space. | |
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| SPONSORED MESSAGE | | | New developments re-defining dairy Traditional, groundbreaking, nutritious, decadent. The dairy and dairy alternatives category continues to deliver on its dynamic possibilities. Discover how to rise to the top in an increasingly competitive market.... Click Here |
Barriers and opportunities in dairy reformulation We speak to three trade bodies about what product manufacturers should know about reformulation, the progress made in key markets, and the challenges that remain... Read
Nestléâs breakthrough technology produces creamy taste with less fat The food major's protein aggregation technology furthers the company's pursuit of creating low-fat dairy formulations that donât skimp on mouthfeel... Read
Brands bet on fortification to fill the gaps in plant-based milk innovation Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking... Read
No-added-sugar ice cream is as tasty as the regular sugar stuff â study Ice cream brands wonât be risking their profits if they cut down sugar from their products â but may influence positive health changes for consumers... Read
Synbiotic yogurt consumption reduces oxidative stress, a risk factor for developing cancer, diabetes Consuming the functional dairy product can lower the risk of cell and tissue damage that can later cause chronic and degenerative diseases such as cancer and heart disease... Read
Sweeteners and their function in food and drink manufacture The use of sweeteners to reduce calorie content in food and drink is sometimes controversial, but vital to F&B manufacture. What sweeteners are used and what do they do?.. Read
Food tech naturally reduces sugar in fruit sorbets, ice cream The innovation can cut sugar by up to 80% with no effect to texture and a small reduction in sweetness while also reducing calories by up to 40%... Read
Do consumers believe âbetter-for-youâ marketing on snacks? The wellness industry is booming, with health and fitness trends becoming popular amongst consumers and profitable for brands. But do consumers trust the âbetter-for-youâ marketing printed on the products they buy?.. Read
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| SPONSORED MESSAGE | | | New developments re-defining dairy Traditional, groundbreaking, nutritious, decadent. The dairy and dairy alternatives category continues to deliver on its dynamic possibilities. Discover how to rise to the top in an increasingly competitive market.... Click Here |
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