Dairy Ingredients Resources

Recently, the U.S. Dairy Export Council (USDEC) and the National Dairy Council (NDC) partnered with CDR Dairy Ingredients, Beverages and Cultured Products Coordinator K.J. Burrington to develop a clean label monograph.

A popular trend in the U.S. food and drink markets, clean labeling generally refers to the use of simple, natural ingredients, although there is no clear legal definition for clean labeling. In her report titled, Dairy Solutions for Clean-Label Applications, Burrington explains that dairy products are some of the most versatile clean label ingredients on the market. In fact, the base for all dairy products, milk, is considered one of the cleanest, simplest foods sold to consumers today.

The benefit of consuming dairy does not end with its clean, simple appeal. Nutritionally, dairy is one of the leaders in the food industry. Dairy foods provide energy with a lower glycemic index, vitamins, minerals, and high protein quality. Dairy is also complementary to many products because it has many properties that contribute to overall functionality.

For example, the functionality of fat found in butter and other such products have been shown to be extremely beneficial to the functionality of baked goods. Whey permeate can also attribute to a baked good’s crust color and flavors. Additionally, it has the ability to lower sodium content. In Burrington’s report uses of dairy ingredients for clean label are described not only for baked goods but also dairy products, beverages, desserts, soups and more.

As Burrington states in the technical report, with the new consumer trend in clean-label on the rise, “food scientists can turn to dairy for a diverse group of highly functional, flavorful and nutritious ingredients.”

For more, read Burrington’s USDEC Clean-Label Monograph.

Burrington’s USDEC Clean-Label Monograph