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Cheese, Cultured Products, Beverages, Dairy Ingredients, Dairy Processing

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.

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Cultured Products

Formulating high-protein drinkable yogurts

By K.J. Burrington
Dairy Foods | August 2020

Follow a few tips and pay attention to the protein chemistry.

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Cultured Products

Extend the shelf life of cultured dairy products

By KJ Burrington
Dairy Foods | May 2020

Many companies have introduced clean-label bioprotective ingredients.

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Cheese, Cultured Products

Don’t give up on cottage cheese

By John Lucey
Dairy Foods | April 2020

The cultured product is breaking out of its diet-food reputation

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Cultured Products

There’s opportunity in specialty yogurts

By: KJ Burrington
Dairy Foods | February 2020

Such yogurts reflect trends found in many other food categories

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Cultured Products

Think 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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