Culinology - March 2012 - (Page 24)

DAIRY TRENDS Dairy proteins provide a variety of functional and nutritional benefits for food and beverage processors, and they are constantly evolving as researchers learn more about their building blocks. Ingredients such as Photo ©Dean Gah/Shutterstock.com milk protein isolates and bioactive whey fractions — ingredients that had not been commercialized just a few decades ago — now have practical applications in products including soups, sauces and sports beverages. 24 | Culinology | MARCH 2012 

Table of Contents for the Digital Edition of Culinology - March 2012

Culinology - March 2012
Table of Contents
President's Letter - Preparing for a brighter economic future
Upcoming Events
EmergingTrends - Trendy Fats
Emerging Trends - Hispanic culture affecting breakfast, dinner trends
Member Profile - Garden of Eaten
Consumer Trends - The power of perception
Dairy Trends - Dairy ingredient innovation
Flavor Trends - Emerging flavor profiles
Commodity Outlook - Input costs outlook
Packaging - Improving product integrity
Petits Fours
Ad Index

Culinology - March 2012

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