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S. K. GERDES, Dairy Management, Inc., 920 Sonny Ln., Richlandtown, PA 18955 Learn how you can capitalize on the next big market opportunities by using dairy ingredients such as ultrafiltered (UF) milk and dairy proteins. Fluid UF milk has been marketed commercially since 1996. The primary use was for cheesemilk standardization. In 2003, as lower-carb products gained wide popularity, the use was expanded to include a variety of lower-carb dairy-based beverages, snacks, and desserts. This presentation will review new product introductions in the past 24 months containing both fluid UF milk and dried milk protein concentrate. These products include lower-carb and no-sugar-added versions of milk, yogurt, and ice cream. Other innovative uses include lower-carb and higher-protein coffee/milk beverages, smoothies, and shakes. Find out which products are proving to be winners.
Session 16, UF milk and UF milk ingredients in food products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |