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Article: Delving into dairy ingredients: cheese and dairy ingredients increasingly are customized for use in prepared foods. Suggestions are provided as to where food formulators can go for assistance.(ingredient challenges)
- Article from:
- Prepared Foods
- Article date:
- January 1, 2005
- Author:
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Copyright informationCOPYRIGHT 2005 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Cheese and other dairy products (e.g., butter, fluid milk, yogurt, sour cream, cream, dry milk, buttermilk) have been widely accepted and available to consumers as nutritious and highly palatable food choices in their own right for centuries. Consumers regularly are reminded of the versatility of these dairy foods during various eating occasions, such as meals or snacks.
Many consumers will continue to eat dairy foods as a mainstay of their diets. However, dairy foods also find their way into the diet as an ingredient in other food products. Consumer demands for convenience, the large number of meals eaten away from home and other changing consumer habits continue to fuel ...
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