Fermented dairy products may be widely associated with various gut, bone and muscle health benefits, but the foods’ effects on chronic disease prevention and management may be less well-known and researched.
The cultures extend the pH stability of fermented dairy, ensuring consistently mild sensory experience in products such as drinking or spoonable yogurts.
We speak to Fonterra Americas’ Megan Patterson to find out more about the potential of cultured dairy products in the current consumer climate, and how manufacturers can double protein content through fWPC ingredients.
Dairy Farmers of America (DFA) believes the product, developed alongside Good Culture, is the first lactose-free, long-life fluid milk on the US market to combine the nutritional benefits of dairy with microbiome-boosting probiotics.
From protecting 'demonized' dairy farmers to precision-fermented ingredients and exotic flavors, three ice cream company founders discuss the latest innovations and trends in the industry.
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”