Cultured Products Articles
Expanding infrastructure for innovation at the CDR
By John Lucey
Cheese Market News | June 2022
In recent years, groups within the dairy industry have raised concerns that plant-based drinks are using the term “milk” on their labels instead of “beverage.” These are valid concerns, since the federal definition of milk is the lacteal secretion from mammals, which cannot apply to oats, almonds or any other plant-based source. These beverages do state on the label they are made from plants, so it’s unlikely consumers think they are drinking cow’s milk.
ViewFormulating high-protein drinkable yogurts
By K.J. Burrington
Dairy Foods | August 2020
Follow a few tips and pay attention to the protein chemistry.
Extend the shelf life of cultured dairy products
By KJ Burrington
Dairy Foods | May 2020
Many companies have introduced clean-label bioprotective ingredients.
ViewDon’t give up on cottage cheese
By John Lucey
Dairy Foods | April 2020
The cultured product is breaking out of its diet-food reputation
ViewThere’s opportunity in specialty yogurts
By: KJ Burrington
Dairy Foods | February 2020
Such yogurts reflect trends found in many other food categories
ViewThink clean label in cultured dairy
By: KJ Burrington
Dairy Foods | December 2019
Dairy proteins could help cultured dairy processors be less dependent on hydrocolloids and starches
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