Top U.S. dairy company Dean Foods Co (DF.N) said it expects its milk volumes to be below the industry average in 2013, adding to concerns that it is too exposed to a business with shrinking market, volatile costs and intense price competition. …
Haven’t heard of Provel? That’s not surprising, if you don’t spend much time in St. Louis. It’s a very local product that, when manufactured for sale by purveyors outside the St. Louis area, can’t even be labeled “Provel.” It carries instead the moniker “St. Louis-Style Cheese.” …
Anyone who has tasted it knows that Noosa Finest Yoghurt has a passion for making great yoghurt. One could say it is a primary component of Noosa's recipe that just happens not to appear on the nutritional panel. Today, Noosa finally announced "passion" as an ingredient in their newest yoghurt flavor, Passion Fruit. …
Like that from other club wheats, flour milled from Cara has low viscosity and protein content, coupled with high “break flour” and “weak gluten”—characteristics ideal for making air-leavened cakes, sugar snap cookies, biscuits, pastries, and other soft, fluffy-textured baked goods. Weakened gluten is important because it means “you can whip the batter up to give it height, whereas with a regular flour, this would give it a tough consistency,” explains Garland-Campbell. “Break flour is associated with softness and gives the flour its fine texture.” …
Ingredion Incorporated, a leading global provider of ingredient solutions, today announced recently published results of a new sensory study in Food Science & Nutrition, showing that HI-MAIZE resistant starch could be used to increase the dietary fiber content of certain foods with minimal impact on sensory characteristics. The study was conducted by a Texas Woman’s University (Denton, Texas) research team, led by Shanil Juma, Ph.D.and Parakat Vijayagopal, Ph.D. …
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